Y'all ever used Bologna in a Jambalaya?
- Leauxcal
- Sep 18
- 1 min read
Updated: Sep 18
Jambalaya’s a straight-up classic here in Louisiana, ya know? You usually got your pork, chicken, sausage, and sometimes shrimp or crawfish, especially if you’re goin’ for that Creole, red style. But lemme tell ya somethin’—what if I told you throwin’ some bologna in your jambalaya could take it to a whole new level?
Now, I’m talkin’ ‘bout Bougie Bologna, a local company straight outta Acadiana, and trust me, this ain’t your regular deli meat. This bologna’s made with 100% pork shoulder, and it’s got a flavor that’ll knock your socks off. It’s got that perfect smokey, juicy kick that works so well in all kinds of dishes, and it’s a game-changer when it comes to jambalaya.
For this recipe, I used Bougie Bologna Bites, which you can grab at stores all over Southwestern Louisiana, and pretty much every Rouse’s around here. These little chunks bring a whole new flavor to your jambalaya, addin’ that smoky richness that’ll make you wonder why you never tried bologna in it before. It’s familiar, but with a twist you didn’t even know you needed! Still not a believer.... Watch the video below and see for yourself.
For more information about Bougie Bologna Company Visit their Facebook or Website at https://www.facebook.com/BougieBologna
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