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Posted on 8/28/08 at 8:28 am to Martini
What rules are there to making jambalaya? I thought the beauty of this dish was the fact that you can pretty much do what you want.
Yours sounds good though.
Yours sounds good though.
Posted on 8/28/08 at 9:11 am to Martini
quote:
shoulda left the skin on the thighs.
why? i didn't trim off all of the fat and there was already plenty fat in the pot from the sausage. Also, removing the skin let seasoning hit the meat more and allowed the meat to come off the bone easier. The skin would just get soggy once the liquid is added.
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