re: Jambalaya - Gonzales Style with pics.

One small modification that I used in this recipe that added a lot of flavor - Season the raw meat before browning. I used Tony's as opposed to Leblanc's, but season the meat (rub it in) almost like you would when blackening something. The brown crust that forms will be full of flavor after cooked.

I've cooked this recipe 3-4 times, and for the last batch I seasoned the meat before cooking and it was by far the best tasting batch. I didn't have to add any seasoning to the water or finished product. It was perfect.