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Hi, this is Karl James owner of Creolesoul Catering located in Round Rock, TX and I'm
Taylor Glover and on behalf of Expert Village we are here to show you a chicken and sausage
jambalaya. Now let's start building our jambalaya. First thing we want to do is take the andouille
sausage that we cut up, thank you Taylor. We are going to render that down
so we are going to render a lot of the fat out of the sausage, just keep moving it around.
A little brown color in on it, it will also bring out a lot of the spice in the sausage.
If you find that your fire is too hot you can just turn it down just a little bit. Once
again no hands, see if you have one of these at home (laughing) you want a little bit of
that fat to come out cause we are just going to build on top of these sausages. So we're
going to go ahead and render and let Taylor keep working here and we'll see you back at
the next step.