Jackson Jambalaya

Good Lord!!!!

Tried 'em all and buy a new brand whenever and wherever I find it. IMO best Andouille remains Country Pleasin'. Have no association at all with Cooper's.

Looks yummy. I too prefer the Country Pleasin sausage.

Country Pleasin has an incredible butcher shop with high quality fresh pork and beef on 49 South, but they still put nitrites, nitrates in their sausage, so I pass on that and buy other brands preserved with celery extract.

I am saving this one, thanks!

Please use a larger type on the recipes. I love to cook and would love to get these recipes, but they are too small for me to read comfortably.

"Please use a larger type on the recipes."

Click the full screen icon at the bottom right of the SCRIBD frame.

Beans, beans, the wonderful fruit;
The more you eat, the more you toot.
The more you toot, the better you feel;
So eat those beans for every meal!

12:48 - Shouldn't need to search to do that. Every other thing on this page is normal font.

@ 2:17 PM

You don't need to search for anything. It's right there! You can also go to browser settings and adjust the screen zoom; or, use windows magnifier.

But, asking the publisher to change the way documents are published is nonsensical.

Among legumes, black beans & pinto beans are most gassy and red beans close. Black eyed peas are least gassy, so I experiment substituting them into Mexican dishes instead of pinto and black beans. The black eyes work best if meat is pork and are incredible with poblanos, jalapeños, onions plus Mexican spices.

"But, asking the publisher to change the way documents are published is nonsensical."

What's nonsensical is assuming it could be the duty of a publisher to correct the super-small font being submitted by a contributor.

I'm on a desktop computer and see none of what you've mentioned.

Folks, The way Kingfish posts my stuff is the only way he can, because of the number of photos I use. Very few blog posting options will allow what he accomplishes and I appreciate him allowing me to post my stuff here.

As others have said, the program he uses (Scribd) has a full screen option in the bottom right hand corner of the enclosed box. Click on this and you will get larger print that will be easier to read.

I am sorry the print is small, but there alsolutely is a way to make it large by switching to full screen option of Scribd.

Regarding the open gaps between the words and photos, I will work harder on future posts to make the photos a little smaller so there are fewer open gaps from page to page in the post.

It will get better. Maybe.

I hate when people suggest ways to improve on a recipe I'm gracious enough to provide. It always happens. Ahem, 4:34 and others.

I've used my long deceased grandmother's baked bean recipe for decades. Once gifted it to a friend on the occasion of his wedding, along with a kitchen appliance. He went about changing the recipe up and had the gall to tell me how to improve on her recipe. I never spoke to him again and hope he has unending gas.

Country Pleasin' andouille is really good, but it's not actually smoked to any great degree. If using it definitely use liquid smoke. I like to take some beans after they're done, and run them through the food processor and add them back into the whole cooked beans. That adds a creamy texture to the mouthfeel of the whole beans.

Thanks, Zerobear - this is very similar to what I make, but the liquid smoke and sugar will be a nice addition - plus some ham hocks! We crumble cornbread in if it's liquid enough and splash on more hot sauce. Great recipe!