Originally Posted by kcquer
Here's a few more pizza tips that are worth mentioning.
Hope it works as well for you as it has for me!! I owed you a recipe anyway. I printed up you jambalya recipe the other day and plan on giving it a try. I love the stuff but have never tried a traditional recipe without tomatoes.
Thanks alot KC. You know tomatoes or no tomatoes is the cultural divide in jambalaya. Tomato based is the more traditional creole/New Orleans form and often has seafood. Brown jambalaya, as it is called here, is favord in the acadian/cajun areas in middle of the state and nearly always uses pork. I love and cook both. Be sure and render that pork until you build up a good gradoo on the bottom of the pot. Thats where the unique coloration and flavor come from.