Jambalaya Stew | National Health Association

Jambalaya Stew

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I’ve left out the meat and seafood in this recipe, and kept in the onion, bell pepper, celery, beans and rice. This one-pot dish originated in Louisiana out of Spanish, African and French influence. This recipe is a healthful adaptation of the tomato-based Creole version. (Serves 6 to 8, makes about 10 cups)

½ pound...

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