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re: Jambalaya Board: What ingredients/blends do you like to use when seasoning your jambalaya?
Posted on 2/13/23 at 3:35 pm to Nature Boy
Posted on 2/13/23 at 3:35 pm to Nature Boy
In Jambalaya or Gumbo, I use Chicken Thighs, Green Onion Smoked Pork Sausage, Andouille and Tasso. The Tasso I cut in small chunks, then run through a bullet, it cuts it into small pieces.
Pastalaya is done with more of an Italian flair. Tomato sauce/stewed tomatoes, lots of Basil, Garlic and Oregano. A-1 Steak Sauce adds to the tang.
I made a Pastalaya a few days ago.
I like Bergerons Smoked products better than most. Poches in Breaux Bridge has great food, but I dont like their smoked products. Both Poches and Bergerons use Pecan to smoke, but Moonie Bergeron is for me, the better product.
Has anyone tried Chicken Cracklings?
Pastalaya is done with more of an Italian flair. Tomato sauce/stewed tomatoes, lots of Basil, Garlic and Oregano. A-1 Steak Sauce adds to the tang.
I made a Pastalaya a few days ago.
I like Bergerons Smoked products better than most. Poches in Breaux Bridge has great food, but I dont like their smoked products. Both Poches and Bergerons use Pecan to smoke, but Moonie Bergeron is for me, the better product.
Has anyone tried Chicken Cracklings?
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