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No kitchen is complete without this treasure trove of New Orleanian cuisine. Jambalaya offers a collection of Cajun and Creole recipes for appetizers, soups, poultry, game, meats, desserts, and a wealth of old favorites, new delicacies, and wonderful party and dinner ideas.
Spiral-bound, 248 pages
Published January 1st 1980 by Junior League of New Orleans
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