{"id":2600,"date":"2009-02-12T00:59:09","date_gmt":"2009-02-12T04:59:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2600"},"modified":"2009-02-12T01:06:52","modified_gmt":"2009-02-12T05:06:52","slug":"jambalaya-with-shrimp-and-andouille-sausage%e6%b5%b7%e8%80%81%e3%81%a8%e3%82%bd%e3%83%bc%e3%82%bb%e3%83%bc%e3%82%b8%e5%85%a5%e3%82%8a%e3%82%b8%e3%83%a3%e3%83%b3%e3%83%90%e3%83%a9%e3%83%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2600&lang=en","title":{"rendered":"Jambalaya with Shrimp and Andouille Sausage
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Jambalaya with Shrimp and Andouille<\/strong>
\nLunch February 8, 2009<\/em><\/p>\n

This was my first try to make jambalaya. I think it turned out pretty well. I added shrimp and andouille sausage. Andouille sausage was found at a local grocery store. I have never tried andouille sausage before, but it was quite tasty. There is still some left. So I need to do some research on other dishes I can use this sausage for. Anybody, any ideas? <\/p>\n

Jambalaya with Shrimp and Andouille Sausage: garlic, onion, green pepper, celery, shrimp, andouille sausage, rice, canned tomato, chicken stock, cayenne pepper, bay leaf, dried thyme, Worcestershire sauce, hot sauce, sugar, salt, pepper, green onion <\/p>\n

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————<\/p>\n

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Jambalaya with Shrimp and Andouille Lunch February 8, 2009 This was my first try to make jambalaya. I think it turned out pretty well. I added shrimp and andouille sausage. Andouille sausage was found at a local grocery store. I have never tried andouille sausage before, but it was quite tasty. There is still some […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7,9],"tags":[],"class_list":["post-2600","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2600"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2600\/revisions"}],"predecessor-version":[{"id":2669,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2600\/revisions\/2669"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}