Jambalaya Brat
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Jambalaya can have almost any species of domestic or wild animal protein in it. Shrimp, pork, chicken, alligator, and even sausage or a mixture of any of these proteins is common, so you have a lot of creative flexibility with the meat block. Like any sausage, you want some added fat to carry flavors and add juiciness to the mix. Making an all pork jambalaya sausage would probably be a pretty safe starting point, but I would not be letting that limit your creativity.
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As most Cajun cooking is from a point of what do I have on hand and how can I make that taste good.
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I just ordered Excalibur’s Jambalaya Brat seasoning. What kind of recipe has everyone done with it? I am sure ya’ll have done some awesomeness.
Cindy Bushar 0 As you can tell from the responses, you mention Jambalaya and you wake up those Cajun lovers for sure. Just have fun with your creations.
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