re: Favorite meat(s) to use in jambalaya

quote:

---

I'll go with the multi-restaurant owning world renowned chef's opinion over "honky lips". Call me crazy, I know.

---

Dude can run a business but his gumbo and jambalaya methods are laughable. Any self respecting home chef on the bayou would laugh at using one of those Besh recipes. It's also a shame that Louisiana natives have to look to celebrities to learn how to cook food they should already know how to cook.

Secondly, any moisture (whatever that is) is "lost" during the browning process is most probably reconstituted when the sausage simmers in the stock. Browning adds a flavor you can't replicate. If you don't believe me, try boiling your steak next time instead of searing it. I'm sure all that "moisture" will taste great.