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Shrimp and Smoked Sausage Jambalaya
Reviews:
February 12, 2019

This recipe was awesome! I used a chicken sausage from COSTCO that I already had (and to cut the fat), and since I didn’t have a jalapeño, so I used a whole large poblano pepper diced. I also thought it needed some more green color because we try to get dark green veggies in our meals, so I added a couple large handfuls of fresh spinach leaves right before adding the shrimp. Lastly, I didn’t have jasmine rice, so I used long grain brown rice instead and cooked it a little longer (maybe 5 extra minutes). The lemon juice at the end (I used juice from a whole lemon) gave it this nice tangy flavor (don’t skip that)... the whole family RAVED! ‘Definitely making this again! THANKS for sharing it!

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