Half-homemade Jambalaya, I saute' the andouillie (sp) & onions and add the chicken and bell peppers, then make a roux in the pan, but . . . I use Zantrans for the rest, add the shrimp just at the end. Turns out surprisingly good.
Tonight we got to eat by the pool, in November, I had forgotten after 20 years away just how great living in Southern California can be.
