http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/ Andrew Scrivani Fri, 03 Feb 2012 17:17:36 +0000 hourly 1 http://wordpress.com/ http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-453 Sat, 27 Mar 2010 01:23:22 +0000 http://makingsundaysauce.com/?p=1172#comment-453 Too good dude! I enjoyed!!

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-310 Mon, 08 Feb 2010 04:14:29 +0000 http://makingsundaysauce.com/?p=1172#comment-310 My pleasure. Please keep reading.

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-309 Mon, 08 Feb 2010 04:12:03 +0000 http://makingsundaysauce.com/?p=1172#comment-309 [...] You are Saying… sundaysaucer on Super Saint’s Mojo …Jennifer Delaquil on Super Saint’s Mojo …sundaysaucer on Super Saint’s [...]

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-308 Sun, 07 Feb 2010 22:41:48 +0000 http://makingsundaysauce.com/?p=1172#comment-308 I found your blog through Mark Bittman’s blog and was so excited to make this easy and authentic recipe! It turned out great! Thanks for sharing!

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-307 Sun, 07 Feb 2010 20:14:56 +0000 http://makingsundaysauce.com/?p=1172#comment-307 Yes. Either have your butcher cut it into about 8 pieces…or of course do it at home according to how you like it. I would always use whole pieces, not just breasts for the best flavor.

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-306 Sun, 07 Feb 2010 19:37:11 +0000 http://makingsundaysauce.com/?p=1172#comment-306 This is a question about the chicken. Do you use a whole chicken and cut it up? Do you use pieces like breasts and thighs with bone in and skin or do you use boneless skinless chicken breast? The later seeming less favorable. Thank you, Jen

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-301 Sat, 06 Feb 2010 13:24:26 +0000 http://makingsundaysauce.com/?p=1172#comment-301 Would love to see them.

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-299 Sat, 06 Feb 2010 13:23:38 +0000 http://makingsundaysauce.com/?p=1172#comment-299 I wrote the recipe as it appears in the book…to maintain the charm of it’s authenticity…but…I realize that some of it may be confusing. The sausage can be any of you liking..cut up or uncased. The oregano can go in when the vegetables are sauteed and the bay leaf once the water is introduced. I would suggest cooking this in a dutch oven. Thanks.

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-298 Sat, 06 Feb 2010 05:51:42 +0000 http://makingsundaysauce.com/?p=1172#comment-298 ps If you want pics, I’ve got some:) alyce/dave

]]> http://makingsundaysauce.com/2010/02/02/super-saints-mojo-jambalaya/#comment-297 Sat, 06 Feb 2010 05:50:29 +0000 http://makingsundaysauce.com/?p=1172#comment-297 What kind of sausage? (I used cut-up sweet Italian.)
How can you fit all of that into like what kind of pan? I had a 14″ frittata pan that I had to cover with two half-sheet pans, filling in the corners with aluminum foil!!!!!
And, dear friend: When did the oregano and the bay leaf go in?
Ok, whatever–it was good. Thanks. (We really liked a nice red zin with it, too) Still smilin’——–Goin’ to bed happy. You do good work.
Alyce and Dave Morgan, Colorado Springs (moretimeatthetable.blogspot.com)

]]>