This recipe comes from Arthur Dupre of Metairie who perfected it after cooking it for several Mardi Gras celebrations, LSU games and get togethers.
As you will see, it is a bit…well… nontraditional. Very different from other types of jambalaya like Bubba’s, it has a distinctive flavor that your guests will remember for a long time (unless they polish off the bottle of Jack before you’re done cooking and don’t remember anything).
If you’re tired of the norm or even if you are just hungry, give it a shot… it’s great!
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