Chicken, Andouille, and Shrimp Jambalaya Recipe
Written by
Robert Washington
Published on
February 3, 2016
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Ingredients
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, sliced
- 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
- 1½ cups chopped onion
- 1½ cups chopped celery
- 1½ cups chopped green bell pepper
- 3 cloves garlic, minced
Click here for more ingredients and directions
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