I have some Zatarain’s jambalaya mix cooking right now, and the apartment smells wonderful. I make the Zatarain’s jambalaya frequently, but tonight’s will be much better. My co-worker Sadie Fowler went to visit her husband at a job site in Louisiana last weekend, and I had her bring me back some andouille sausage. I normally use normal smoked sausage, or sometimes even an “andouille-style” smoked sausage which one of the groceries here carries, but there is nothing like genuine andouille.
Plus, I made homemade chicken broth yesterday and replaced the water in the jambalaya directions with broth, for a little extra flavor. (Because the jambalaya mix contains salt, I wouldn’t want to do this with a salted broth, but I had not yet added any salt to my homemade broth.)