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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#21
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#22
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Absolutely. But then I did that the first time also. I did everything the same, except the second time around I use Mahatma long grain rice instead of par boiled. Alot of people like the par boiled because it stays separated better-but the trade-off isn't worth it-at least for me. Thanks.
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#23
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#24
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thanks for video-good looking jambalaya.
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