Quote:
Originally Posted by srvy
Yeah, if you are going to cook Cajon, you should learn to make a roux. I refer to my old Justin Wilson cookbook, which I bought years ago.
I like a Gumbo more than Jambalaya. I don't react well with shell fish so I omit the shrimps. So let's hear how it came out for ya all.
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I don't react well with shrimp either, but I found that cooking them in a pan separate from the jambalaya and only adding them at the end helps with that significantly.