Jambalaya (Chicken, Shrimp & Sausage)

Some years ago when I made my first pot of jambalaya, the Beloved who was raised on Texan\Louisiana fare raised that skeptical eyebrow higher than usual letting me know he was not expecting me to pull it off. I’m still working on variations but this is my basic recipe. Just make sure you get the right sausage. My jambalaya just isn’t right without the Patak Kielbasa sold at the Dekalb International Farmer’s Market.  Don’t ever, EVER make the mistake of trying the generic farmer’s market Kielbasa. Take my word for it.

Prep time: 10 minutes | Total time: 40 minutes | Servings: 4

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