re: Secrets to a Great Jambalaya

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Order some sausage from down here.

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If you can find a german or polish sausage maker, I wouldn't hesitate to use their sausage in a jambalaya.

While not the standard, I like to fry my bone in chicken thighs in a little oil in the pot at first.

Then I remove them, and while they cool I brown my sausage in the fat. Once the sausage is done, I remove it and brown the pork with all of my veggies.

That gives you a massive amount of gratin to work with. I remove everything at that point and leave the fat in the pot. I add the thigh bones back in and brown the hell out of the bones. Then you can deglaze the pot with water, add a little chicken base, and boil the bones down to make the stock.

It takes a little longer, but I like the results. I will occasionally toss in a heavily smoked ham hock or two at that point, it just depends on my mood.

If you have a small sieve style spider, straining the stock is as easy as scooping.