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A Yooper’s Pheasant Jambalaya

A good friend of mine processes a few of his pheasants into Andouille sausage each season. I’ve always associated Andouille sausage with jambalaya, so that’s how I’ve used his generous gifts of frozen packets.  Last night, I put the final pack of pheasant Andouille sausage to work. I’m certainly no Cajun chef from Louisiana, so […]

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