From Betty's Soul Food Collection... Turn classic Cajun jambalaya into your very own specialty by adding a secret twist—leftover chicken from last night, just perfect for soaking up the tangy sauce.
Jambalaya, a Creole classic, varies widely depending on the cook. Some say this dish got its name from the French word for ham (jambon), which was the main ingredient in many of the first jambalayas.
This recipe was created by Sharon Nank of Granger, IN and was a finalist in a national recipe contest.
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