Stop in for a cup of coffee

Sublime one said
We always use dark meat in our jambalaya, typically Squirrel. We Try and keep a couple three in the freezer year round. We have a big crock pot so three is perfect. I cut them in half right behind front shoulders so they stay submerged. Jambalaya is one of my all time favorites! Remember, if you ain’t sweating you ain’t eating!
Click to expand...
That's what the beer is for, to scrub the spicy sticky bits out of the skillet I saute the veggies in. Lotsa my Blackening Spice on those veggies. Far as meat goes it's usually whatever I have leftover from the recent BBQ. This time Tri Tip and multiple varieties of sausages. It already smells good.