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  2. 21 Comforting Meals to Make With Chicken Broth - AOL

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    Get the Crock-Pot Stuffing recipe. Hector Manuel Sanchez. Jambalaya. There's so much in one pot–jumbo shrimp, chicken, ... Get the Jambalaya recipe. Will Dickey. Pasta Fagioli.

  3. Break Out the Crock Pot: These Slow Cooker Recipes Work All ...

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    Every bite of this slow cooker jambalaya is loaded with chicken, shrimp, and andouille sausage. Get the recipe for Slow Cooker Jambalaya at Creme de la Crumb. Creme de la Crumb

  4. 13 New Orleans Recipes to Celebrate Mardi Gras - AOL

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    1. Jambalaya with Andouille, Chicken, and Shrimp. Everyone will find something to love in this classic, one-pot rice dish. Andouille is a smokey, spicy sausage and its fat flavors the whole dish ...

  5. List of America's Test Kitchen episodes - Wikipedia

    en.wikipedia.org/wiki/List_of_America's_Test...

    Recipes for shrimp saganaki (Greek-style shrimp with tomatoes and feta), and hot and sour stir-fried shrimp with snow peas and red bell peppers. Featuring a Tasting Lab on feta cheese and a Science Desk segment exploring muscle in fish vs. muscle in meat.

  6. Jambalaya - Wikipedia

    en.wikipedia.org/wiki/Jambalaya

    Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, [1] and vegetables mixed with rice and spices.

  7. Gumbo - Wikipedia

    en.wikipedia.org/wiki/Gumbo

    Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. [9] Andouille sausage is often added to both meat and seafood gumbos to provide "piquancy, substance, and an additional layer of flavor" to the dish. The key is to use a ...

  8. The Crock Pot Chicken Recipe That Fans Say Will Be ... - AOL

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    When it comes to Crock Pot cooking, chicken is the undisputed star for me. Done right, it comes out juicy, tender and infused with lots of flavor, soaking up every seasoning and sauce.

  9. Étouffée - Wikipedia

    en.wikipedia.org/wiki/Étouffée

    Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...

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