I have a recipe for kosher jambalaya (boneless chicken thighs, spicy kosher sausage, etc) and am wondering if anyone has made this dish and has suggestions. Someone suggested that I use schmaltz instead of oil. Any thoughts?
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While this is not a traditional jambalaya recipe, it captures the ingredients and flavors —bell peppers, tomatoes, onions, sausage, shrimp, rice, and Creole seasoning. It’s just a chunkier, fresher, and easier take on on the classic.
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