Andy wrote:
> Kate Connally said...
>
>> Andy wrote:
>>> Killing time in the kitchen
>>>
>>> For years I'd kill time in the kitchen steaming up hot Italian sausage
>>> for my jambalaya. Then chop it up into hunks and then batch food
>>> process it into course bits.
>>>
>>> Recently it dawned on me that if I squeeze the sausage out of the
>>> casing I can just cook it in the pot in half the time, breaking it up
>>> as it cooks, negating the need to use the FP and the cleaning of it.
>> Why do you chop up the sausage for jambalaya?
>> All the recipes I've ever seen for it just call
>> for sliced sausage. Wouldn't that be the easiest?
>>
>> Kate
>
>
> Kate,
>
> When jambalaya and I first met in New Orleans in 1991, I didn't much like the
> combination of fat slices of Andouille sausage mixed in with a dainty bed of
> rice with little shrimp and stuff. It just didn't make for easy "gobbling it
> up as fast I can!" food.
>
> Then and there I made a mental note that when I got home, I'd fix that in MY
> version.
>
> Best,
>
> Andy

Andy, dear - you could just puree the whole thing in
a blender and drink it with a straw. ;-)

But, seriously, I'm not a purist about jambalaya like I
am about things like BLTs, so I don't object to your
method. Just curious how you came up with that. Now
I know.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?