Give me your best one!
We use hot italian sausage in place of the andouille because it’s almost impossible to find here.
Give me your best one!
Andouille sausage, chicken, onions, tomatoes, green peppers, Tasso ham, and rice. The amount of Tasso ham you put in will determine how spice it is.
This is my go to recipe:
http://www.foodnetwork.com/recipes/cajun-jambalaya-3645831
Emeril Lagasse, Bam.
Getting fresh ingredients is the key. Luckily I live near pike place market and can buy fresh chicken, shrimp and andouille.
The recipe I used to cook used chorizo, chicken and prawns. I haven’t made it in about a decade though and can’t find it online but it’s similar to this: https://www.deliaonline.com/recipes/international/american-mexican-and-caribbean/tiger-prawn-jambalaya
We use hot italian sausage in place of the andouille because it’s almost impossible to find here.
Holy crap dude, your area is a foodie desert. I couldn’t live there.
Alberta, right? If you’re near Edmonton, maybe this place does Andouille for sale http://meuwlys.com/#menu (“Meat” has it on their menu so they obviously make some…)
We use hot italian sausage in place of the andouille because it’s almost impossible to find here.
Holy crap dude, your area is a foodie desert. I couldn’t live there.
I should probably just make a 10lb batch and be done with it. On the bright side the local store has finally started stocking fresh aromatics.
I’m 3 hours from Edmonton - probably just as easy to order the spice pack from Halfords and make it myself.