re: Favorite meat(s) to use in jambalaya

1. You are the one who used John Besh as validation for not browning sausage.

2. If you're gonna quote me, don't use bits and peices. I used the steak reference as an example of what I said before (you know, the part you left out?). My point was that browning a peice of meat produces a taste you can't replicate otherwise, like the sear of a steak. Sausage is a peice of meat just so you know. (unless John Besh told you otherwise?)