First try at making up batch of Chicken/homemade andouille sausage Jambalaya tonight. De-boned a young fryer for the chicken. I followed a recipe from Emeril's "real and rustic" cookbook. Onion, green bell pepper,bay leaf, salt, cayenne, rice and I threw in some of my homemade Tasso. Had plenty of heat, probably due to the Tasso, but hit the spot!! Hope some of you Louisiana folks can chip in and tell me if it at least LOOKS like Jambalaya!
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