re: What's Been Cookin..................

made a jambalaya a couple of weeks ago. didn't let the sausage/chicken thighs brown/stick to the bottom of the pot enough; also, make a stock using chicken bones that i didn't roast in the oven (so the stock was clear as a bell).

combination of these two things created a jambalaya that was snow white in color and lacked that depth of flavor you get from a good browning/scraping of the bottom of the pot and rich stock.

regardless of what it tasted like, a snow white jambalaya does not in any way look appetizing....