Franklin Avenue, 9th Ward, New Orleans.
“We were rooting around in the freezer awhile back trying to ward off starvation and seeing which frozen meat packets we’d spirited in from Acadiana still held promise.
We found a log of Andouille from St John The Baptist Parish, a few smoked chicken wings and a sandwich bag filled with Hatch chiles. The peppers mark the end of the case we bought in Texas in September and roasted before trundling them home to New Orleans.
Time to hit the test kitchen.” A Recipe For Smoked Chicken Jambalaya With Andouille Sausage And Roasted Hatch Chiles