This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you like will work, so experiment at will.
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All the delicious flavors of jambalaya come packaged as a pot pie. Rice, chicken, shrimp, and andouille sausage in a creamy Cajun-spiced sauce bubble away beneath a crust of prepared puff pastry.