re: Jambalaya - Gonzales Style with pics.

down here we cook our onions much, much, much more....to the point where they are as dark as they are going to get without burning. find it gives it a richer flavor and darker color.

after your pork is cooked, try pulling it apart with two forks....makes it sort of stringy and easier to eat. same with the sausage...i dice whatever sausage i am using.

of course if Gonzales has its own style of jambalaya, i'm sure you nailed it, being that i have no idea what the style is up there.