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By Alastair Little and Richard Whittington
Published 1998
A highly seasoned rice dish typical of the Cajun cooking of southern Louisiana. It may include any combination of chicken, beef, pork, smoked sausage (andouille), seafood and ham. It is thought the name comes from the French jambon for ham, ร la and ya, a West-African word for rice.
ยฉ 1998 Alastair Little. All rights reserved.
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