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Louisiana Jambalaya
Giant Bird Chew


Louisiana, Jambalaya Capital of the World

Recipes that kings envy are here unfurled

Crayfish and sausage, oysters and shrimp

Combinations making hardy tastebuds limp

 
Onions, green, and cayenne peppers too

Smartly julienned and added to the stew

Simmer gently, relax and have fun

But mindful your creation is not overdone
 

Jambalaya originates from Spanish paella

Creole kitchen-sink wizardry at Cafe Bella

New Orleans Red Jambalaya smokey and hot

On account of Tasso-spice-pork that it's got

 
Jambalaya is for parties and family days

See from my descriptions its myriad ways

The creation a timeless testament living

Sharing celebrations with bountiful giving


By Patrick Mackeown
www.bookscape.co.uk

 

 

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