Cajun Jambalaya

This was really, really good. I used 1/3 of the cayenne pepper, used a milder sausage, and omitted the hot sauce. It turned out mild with a slight bite. Probably could have used more heat. It serves three.

The secret is to use halved lemons during the cooking process.  Halve them and squeeze some of the juice from each into the jambalaya about 1/2 way through the cooking process.  Leave the lemons in until just before serving (also remove the bay leaves then).

http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

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