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New Orleans Jambalaya

Reviewed: Mar. 3, 2002
This recipe serves 15? It takes like 19 lbs of meat!! Do you know how long it takes to peel and devein even just 4 lbs of shrimp? The worst part of this recipe was the rice. I added the rice like it says and it never got soft, despite 25 minutes of boiling, cooling for 4 hours, baking for 2 hours and then reboiling for another 45 minutes, even with added chick stock. The jambalaya tasted like it had gravel in it. Secondly, it cost a fortune in meat products, but all of the pepper kills the taste. Thirdly, it took me all day to make and was still a disaster. The quantities of food are not the right proportion to the number of servings. Don't waste your time and money on this one.
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