re: Preseason meat for Jambalaya

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you don't need any seasoning on the meat

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When I'm cutting up pork the day before I always season it then throw it in gallon ziplocks. Same with the thigh meat after it's cleaned and chunked. Fry the bacon, get some fond built, remove bacon and mange' then throw the seasoned pork in. That's what really builds the fond for me. Deglaze a couple of times along the way until nearly fork tender then push it up the pot and throw the chicken in.