If you use an uncooked variety, just brown it up first, remove it from the pan with a slotted spoon, and continue on with the original recipe as written. I have made this with Amy Lu’s and Aidelle’s andouille sausages as well, and they are both flavorful and delicious. The level of spice and flavor will vary a little, based on what brand of sausage you use. It has great flavor that seasons the whole dish, along with a couple other herbs that I add in. In this batch I used the chicken andouille sausage from Trader Joe’s. Then add it at the end – around the last five minutes or so, depending on the size of you shrimp. If you want to add some peeled and de-veined shrimp, just season it up with salt, pepper and cajun seasoning (I like Tony Chachere’s creole seasoning). So we usually make it with just chicken and sausage, and MAN is it delicious! And I am pretty picky about the quality of my shrimp. You can modify this recipe and add shrimp if you want to. Seeing as how food is a big part of Mardi Gras and cajun culture, I thought I’d celebrate it with this chicken and sausage jambalaya recipe. I need to add those to the blogging recipe to-do’s. Side note: My mom also has some great gumbo recipes, and a shrimp creole she made when we were growing up. I grew up eating a lot of cajun food too – see my red beans and rice recipes for that! I have two versions: Instant Pot red beans and rice and slow cooker red beans and rice. There were ice sculptures, butter sculptures, and just a whole bunch of cool things to taste and see. Pastries, desserts, seafood and even an omelette station. It was amazing! There was all kinds of food. We went to a couple parades, but what I remember was a buffet they took us to.
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