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Homemade Jambayala, the Lousisiana way, my friend is in and cooked for us, it was amazing.



This means tasso and andouille as the flavoring backbone.

Additional meats might include catfish, shrimp, chicken, rabbit, alligator, etc., but it's all about the tasso and andouille.

Fortunately, here in Portland, Hawthorne Pastaworks carries both tasso (in the secret freezer, gotta ask) and andouille, so I purchase several half-pound packages of each to freeze and make:

http://www.catfishinstitute.com/?q=catfish_jambalaya.html

Unfortunately, if you live in some god forsaken place like Ohio or Arizona, real jambalaya will be denied and instead, you'll have to eat Cincinnati Chili or chimichangas, respectively...




It had ham but not exactly Tasso, it was more of what we get in a puerto rican butcher instead and yes there was andouille, I wouldnt eat it if it had rabbit, alligator or meats of that sort, only shrimp, chicken, crawfish tails, andouille and ham those were the only meats in it, Im not from there so to me this is as good as I know.