AndriaD
Yes, I DO wear a mask! I'm vaccinated, too!
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For Jambalaya I use a bit more than three: crawfish, shrimp, andouille (just a little), bacon (for the grease only), chicken breast, and lean pork. On a lazy day, or if I can't find crawfish, I'll make a simpler version with just shrimp and andouille.
Well I can safely say that I've never eaten mud bugs and never will. When I make jambalaya, I use either pork chops (off the bone) or pork loin; smoked sausage; and usually chicken breast; I once made it with shrimp instead of chicken breast, but I have to say, I like it better with chicken.
We recently discovered a new brand of sausage, which are "cajun spiced"; they're pretty good, spicy and a little hot, and I'll probably use those next time I make jambalaya, rather than the ordinary smoked sausage.
Andria