This article provides a recipe for wild rice and sweet potato jambalaya, a twist on the traditional Cajun and Creole dish. It outlines the ingredients needed, including chicken, Andouille sausage, vegetables, spices, and wild rice. The cooking process is described step-by-step, from browning the Andouille and chicken to simmering the jambalaya until the rice and potatoes are cooked. It also suggests adding seafood such as shrimp, crawfish, scallops, clams, or mussels to the dish.
The article concludes with serving and storage suggestions for jambalaya leftovers.
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