Sausage Jambalaya — 2 Comments

    • Thanks for sharing your tip!! Do you add this to the mix this post was about?

      When I make this from scratch, it can either be traditional “brown” or if I use Rotel tomatoes, it becomes the “red” version!

Leave a Reply

Your email address will not be published. Required fields are marked *

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>