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Oven Baked Jambalaya

Reviewed: Aug. 2, 2011
Good basic recipe for this Paul Prudhomme classic. Use converted rice so it cooks fully and dosn't over cook the sea food in the prescribed baking time.If you check out Pauls recipe, thats what he uses. You can use regular rice if you exclude the seafood. Made this every day at an oyster bar down south and it transfers well to catering large groups, or bringing out to hunting camp. Try your own spice blend though and I bet you will like it even better. Best served the next day and freezes very well.
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