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Reviewed Gulf Shrimp Jambalaya

Mar 9, 2013 in Food Network Community Toolbox on FoodNetwork.com

This dish is fantastic. My family went back for seconds. Since I was only able to purchase a 12 oz.package of andouille sausage and had less than 2 pounds of the shrimp, I added about 8 oz. of boneless, skinless chicken breasts cut in to bite sizes. My shrimp was already peeled and deveined so I used a 32 oz. box of seafood stock that I had in "

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