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Jelene an Bos Jambalaya by Don and Betty Johnson
12 Inch Deep Pot Coals: 15 Top 9 Bottom Ingredients 2 Tbsp Canola Oil 240z Manda Andouille Sausage 30oz Yellow Rice 1 tsp Dried Thyme Leaves 1 tsp Chili Powder 1½ tsp Cayenne Pepper 2 Large Bell Peppers, chopped 2 Large Onions, chopped 45oz Stewed Tomatoes 2 cloves Garlic, minced 45oz Chicken Broth 1½ tsp Cajun Seasoning 2½ lbs Shrimp, peeled, deveined, and cooked Directions Brown sausage in oil.