I made jambalaya for the first time the other day. It was delicious, except the andouille sausage ended up being very tough and hard to chew. Any ideas what would cause this? I added the sliced smoked andouille at the beginning of cooking and let it cook with the rice. Is this the reason why? Should I have just added it at the end?
My only other experience cooking with andouille has been in red beans and rice, which I have made several times, and the andouille is always fine. Of course, it's cooked for hours. Is the trick to either cook it very briefly (adding it at the very end for jambalaya, as opposed to having it cook with the rice for 25 minutes) or cooking it for hours (as with the red beans and rice)
Or, did I just use a crappy brand of andouille? I think it was Poche's; I normally use Comeaux.