Pork chicken & sausage Jambalaya

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007bond-jb

Master Chef
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Looks mighty tasty. Now how come you couldnt just brown off the pork chops and thighs in the cast iron pot right in front of or behind the andouille instead of using that confectionary oven? Thats how I always do it so it bound to be right boy. :LOL:

bigwheel
 
bigwheel said:
Looks mighty tasty. Now how come you couldnt just brown off the pork chops and thighs in the cast iron pot right in front of or behind the andouille instead of using that confectionary oven? Thats how I always do it so it bound to be right boy. :LOL:

bigwheel

I'm lazy :roll: & the thighs splater to much on the stovetop, Cleaning takes away from drinkin time
 
Ok..very logical reason on that one. Anything that interferes with drinking is bad news. Smart thinning.

bigwheel
 
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