Quote:
Originally Posted by DJ's left nut
I learned a trick with jambalaya a few years ago that's always served me well.
I don't use chicken breast but rather thighs. The thighs have a fair amount more fat. To start your jambalaya you lay the thighs and the adiouille sausage in the pot you'll cook it in. After they brown, you pull them aside and then you use the fat from the sausage and the chicken to make your roux.
It adds so much more flavor than chicken stock. Very good stuff.
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That makes perfect sense, that thigh fat works wonders I'm sure
I plan to cook the sausage and chicken breast in some olive oil beforehand, so hopefully that sausage grease helps do the same thing