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One of my favourite cities in the world is NOLA, the beignet capital of the world. While you can get different flavours and spice mixes in just about every restaurant, jambalaya universally contains okra. We planted okra in our garden last summer, and very quickly, New Orleans jambalaya became a mealtime favourite. Andouille sausage adds oodles of flavour to the dish, but if you can’t find any, Italian sausage will do! I personally consider shrimp, prawns and crawfish incredibly creepy, but traditionally you add those as well.

In New Orleans, you could stay for two weeks and eat a different version of Jambalaya each day. Even gourmet chefs from the area like Emiril Lagasse ‘spice’ it up to make it unique. We are fully open to other recipes and suggestions of how to improve on ours! Let us know where the BEST jambalaya you’ve ever had was found.. or maybe this one will be your fav. We’re hoping!

Serving this with cornbread muffins makes for the perfect meal.


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