I take the thighs out on the pan and set them aside—they'll get diced up and tossed again into the pot slightly later. Next, I move on to stage two of taste-creating: including sliced rounds of sausage and browning them, as well. Many recipes demand the "holy trinity"—Cajun cooking's signature https://jambalayaweedstrain65100.blogchaat.com/30180890/little-known-facts-about-gumbo-strain-jokes-up