#CosoFood
The chicken was chewy and lame. And I know I've seen many white-ish jambalayas, but also some red ones, like mine. I suppose if I just used cayenne to season it, it would be whiter. I use more chili powder; Texanified, I guess? It tasted good. I didn't even add enuff cayenne.
@Ellico2020bis What kind of chicken did you use?
If you want to try something extra next time- split the Andouille lengthwise and put a nice, hard sear on the insides you exposed. The flavor is worth it!
@Ellico2020bis I am becoming less a fan of chicken breast every day- especially the frozzed kind.
It's just not any GOOD.
@aspecurian I can cook it well in some contexts but was not accustomed to using it in this context.
@Ellico2020bis Understood.
@aspecurian I sliced it on the bias, which is in the direction you suggest, but the formerly-frozen chicken put out a lot of water. I did get some good pan scrapings when the proteins were overcooked lol.
@aspecurian I usually use thighs, but my thighs spoiled in the fridge, so I had to micro-thaw a boneless breast. I added a can of broth to make up for the loss of flavor. But, once I had to use breast, it was kind of written off for me. It's extra andouille-forward.