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1/7 Photos of Ham and Egg Jambalaya
A recipe from Tony Chachere's Cajun Country Cookbook that we picked up in New Orleans several years ago, where we fell in love with Cajun & Creole cooking. I normally make this with bacon instead of ham. A great brunch or lunch meal - also reheats well in the microwave.
Units: US | Metric
Serving Size: 1 (156 g)
Servings Per Recipe: 4
The following items or measurements are not included: