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Posted on 4/18/19 at 11:15 am to rowbear1922
What really gets me is that a restaurant in another area could easily purchase a Prudhomme, River Road, etc. cookbook and make the recipes almost word for word.. and be plenty successful while also being relatively authentic.
Posted on 4/19/19 at 7:58 am to rowbear1922
I don't use corn, but i do use hominy, shredded carrots and english pieas in mine.
i'm kidding that BS isn't jambalaya. Everyone knows the best way to make jambalaya is with a box of Zatarain's cheesy jambalaya and some Polk's spicy smoked sausage
i'm kidding that BS isn't jambalaya. Everyone knows the best way to make jambalaya is with a box of Zatarain's cheesy jambalaya and some Polk's spicy smoked sausage
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