Jambalaya for dinner tonight.

[Mr.Bill]

Made from scratch. The whole room smells wonderful right now.

[Prof. Toru Tanaka]

1. Yum!

My wife makes a good one; she loads it up with sausage, ground beef, cut-up chicken and shrimp.

Enjoy! And I hope you have room for seconds!

[Mr.Bill]

2. It's a big pot.

We'll probably still be eating it on Friday.

In the interest of usung whatever we had, one variation was we had some pineapple sausage we bought at Costco. Turns out to be a great addition. Also Anahiem Peppers from the garden.

[Prof. Toru Tanaka]

3. First time I had heard of Anaheim peppers.

A Wiki search showed they seem to be relatively mild. We use yellow and orange peppers in ours with Vidalia onions. The pineapple sausage sounds really good- some sweetness to go with that heat of the peppers.

[Mr.Bill]

4. They are very common here.

All the stores have them in their produce dept.

Easy to grow, then I chop them up and freeze them. These were fresh today, though. I use them a lot as they are a good way to add flavor without adding heat. The pot is still simmering and I haven't added any heat yet. I've got some Jalapenos from the garden I will carefully add later. First of this years crop, so their heat is unknown as of yet. Unlike my younger days, I have to be careful with the heat now.

[ZZenith]

5. Made a big pot last night.

Ultimate comfort food around here. Gotta be Andouille for me, though.

[Mr.Bill]

7. I like Andouille, too.

But like I said, we used what we had. The pineapple sauge was a nice surprise and I would not hesitate to use it again.

[ZZenith]

9. I have no doubt it was delicious!

Can’t quite put my finger on why jambalaya’s so satisfying but when I make a batch it’s all I want to eat until it’s all gone.

[FoxNewsSucks]

6. I love jambalaya.

And it's so great to go outside the next morning and the whole place will STILL smell great.

I use a recipe from Emeril Lagasse, it takes a couple hours of near-constant stirring of the trinity and cooking the andouille. I will also put in some shrimp and crawfish tails when I make it.

It's one of my favorites.

[Mr.Bill]

8. We had some shrimp,

but crayfish is not really available here.

[FoxNewsSucks]

12. I get it frozen at the grocery store.

Not all places have it, and it will be in the frozen section of the meat department. I've had to ask for it, and one place was unaware that it was there. It's almost hidden, I guess it just doesn't sell as well as pork chops and hamburger.

Stores around here have this brand, it's pretty good, adds a great flavor to cajun food.

[samnsara]

10. i will eat anything from NOLA!

[Mr.Bill]

11. Anything that was not killed by a motor vehicle, anyway.

[Duncanpup]

13. Delicious