Quote:
Originally Posted by TimT
I'm not a big fan of mudbugs, and the shrimp that were available at the market around here now are the imported from SE Asia, tiger shrimp raised in there own cesspool kind... so I skipped, and any mudbugs I would be able to get locally are frozen..
Leftovers tonight...Jambalaya is one of those dishes that often tastes better the next day.
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I make mine based on a recipe from Emeril (from years ago, no link). I use shrimp and Andouille, but I won't use the farm raised variety of shrimp, used to but never again. Our local Shop-Rite always has nice wild caught never frozen shrimp, and reasonably priced. Great flavor, and you're not eating the **** that they were raised on.
And it's always better on the second outing.