re: My first jambalaya (pls be gentle) - Updated second attempt

If you brown the sausage to the point where all the grease is out of it, your rice will be more flavorful, no doubt. But your bits of sausage, instead of being flavorful nuggets of goodness, will be hard, dry lumps to be avoided.

To me, the proof is in the pudding. I've done it both ways, and it's better without over-browned sausage.

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To me, the proof is in the pudding.

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This comment kinda reminded me of watching John Besh cook a jamb. He doesn't add his sausage until the very end…no searing or browning it. His thought process is that the sausage is a pre-cooked meat and doesn't require the extra work.

He changed my thought process for sure. I used to brown my sausage pretty good. But when I saw his cook, it got me to thinking. While I'm not all-in on his idea of adding it at the very end, I brown it considerably less than I used to. I basically heat it up to the point that it starts releasing that hint of smoke into pot then move on with my cook.

It definitely made my pot better.

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the way we do it is brown the sausage in the pot, pull them out

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Who do you mean by "we"? Because if you're speaking for your region, which I'm pretty sure I'm part of, this isn't correct.

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I brown it considerably less than I used to. I basically heat it up to the point that it starts releasing that hint of smoke into pot then move on with my cook.

It definitely made my pot better.

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This is what I'm talking about.