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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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"If there's a god, he's laughing at us.....and our football team..."
"When you look at something through rose colored glasses, all the red flags just look like flags."
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