Thanks Doug,
Up in this area jambalya is practically unknown. You can get it in some restaurants, but I am sure the real thing made to your own taste is better. That sounds great. I have never tried to make it from scratch, and I am sure the bigger the batch the better. I can always freeze it. It's probably like stew or chili and the flavor improves with age. I remember living in Chicago a while back. They had an annual contest for the best bar b que rib sauce. They really took it seriously. Some of the recipes had been in families for generations, and were closely kept secrets...kind of like the Guiness family and their recipe for Stout.
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