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?
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.