For my first recipe, I'm trying a classic--Jambalaya! Wasn't sure what kind of sausage to buy. Links? Bulk sausage? I used 1 1/2 tubes of Jimmy Dean. Hope that's okay!
Later, I saw a photo of Jambalaya and realized...it should have been link sausage. Oh, well.
Did I get the roux dark enough? Probably not; I was impatient. Wanted to get it all together to have plenty of time to cook--it says it takes an hour. Also, when I added the onions to the roux, it kind of dried up. Was afraid it would burn, so I probably added the water before the onions were soft enough. Hurry, hurry...I had 5 people to feed!
One hour later, the rice was still crunchy. But we ate it anyway. The flavor was good. I'm blaming the cast-iron frying pan I used--next time will try a nonstick pan with a truly tight-fitting lid.
Lessons learned on this recipe: don't rush. And cover tightly.
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