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  2. Wondering What to Serve with Jambalaya? 33 Appetizers ... - AOL

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    RELATED: 40 Quick and Easy Side Dishes for Fish. Katherine Gillen is a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City ...

  3. 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 or seafood (or both), [1] and vegetables mixed with rice and spices.

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    The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.

  5. Dirty rice - Wikipedia

    en.wikipedia.org/wiki/Dirty_rice

    A pork chop served atop dirty rice. Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, [1] and spiced with cayenne and black pepper. [2]

  6. Cook up classic New Orleans jambalaya and beignets to ... - AOL

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  7. List of soul foods and dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_soul_foods_and_dishes

    Jambalaya: In the records of slave narratives, formerly enslaved people from Louisiana made jambalaya as a meal with rice, pork or chicken, red pepper, onion, lard, salt and pepper. [33] Oxtail [1] The tail of cattle, oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew [34] or braised. Oysters

  8. Seafood Nachos, Po’boys, and Gumbo Are Football Fan ... - AOL

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    The shrimp basket and jambalaya from Bayou Market stalls are the stadium’s most popular dishes, while seafood nachos, po’boys, and gumbo have become fan favorites in recent years. Want to nosh ...

  9. Lugaw - Wikipedia

    en.wikipedia.org/wiki/Lugaw

    According to the National Commission for Culture and the Arts, lugaw is one of the earliest historically-documented dishes in the Philippines. The Vocabulario de la lengua tagala (1613) by Fr. Pedro de San Buenaventura, defines "logao" (Hispanized as "aroz guisado") as "rice mixed with [coconut] milk or water or of both (porridge)."

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