With a non-pork compliant teammate absent from the office today, I decided to give the ol’ hog some action. Okay, that sounded weird. Ahem, anyway …
My first attempt at a shrimp / Andouille jambalaya was mostly a success. I followed this recipe by Emeril Lagasse. It came out a bit salty, so if you decide to give it a go, I suggest making sure you use a low-sodium chicken stock and decreasing the amount of salt in the Creole seasoning mixture. Otherwise, I would count it as a delicious success!
