This thread needs a bump!
I made this today. Threw in some pulled pork and a batch of chaurice I had in the freezer. I modded with a little cayenne, and will either use less than the 3 cups of rice or add more broth next time to get it a little bit more soupy - but this is great stuff!
I know next to nothing about making jambalaya, this is only the second I've done it, so I have no idea if it's "right" or not. I've definitely eaten it, but not often even though I love the stuff. At any rate, this tastes fantastic.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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