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The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Conde Nast. Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes.

Add onion and next 7 ingredients to hot drippings in Dutch oven; saute 5 minutes or until vegetables are tender. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

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