So . . . . What makes a great Jambalaya?

Quickly browning out all the items before you add them to the pot. (If you cook jambalaya, you probably would also cook red beans. For that, the same idea applies.)

For example, when I add sausage, i slice it, and then brown both sides litely in a cast iron skillett. Onions, too.

The browning will:

• make the food an order of magnitude more tasty
• make the food look more interesting
• caramelize the sugars in the onions, the meats, and whatever else has sugars, whether natural to the food, or added by a processor.
  (for this reason, don't overcook or excessively brown these items, as the sugar will burn, and add a scorced taste to the end-product).

This takes time, but it's worth it.

One T.V. Chef, in a no-fat frenzy, browns out piles of spice with no oil. I've done this, and it works, though I've never done it for jambalaya or red beans.

That's it.

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