Here’s a detailed description of Donald Link’s excellent jambalaya from his Real Cajun cookbook. The technique is a little different from some I’ve used in the past, but the results are impressive.
He starts by cutting the Andouille up much smaller than is customary and sweating over low hear to render the fat and brown slightly.
He then adds the vegetables to the rendered fat, after removing the seasoning meat.
Chicken, tomatoes, and broth join the party.
The finished product!