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[EarthNSky <erthnsky AT gmail.com>]

 OMG, I am just up in arms over this<G>....
Lynda, I often sub various kinds of sausage..chorizo, Italian, even 
keilbasa could go into my Cajun dishes.
What part of Georgia was your nanny from?  There are as many regional 
differences in this state as there are in Italy.

On 10/18/2010 1:37 PM, Lynda wrote:
> O.K., I don't want to upset any Southerners on the list, . . . but . . 
> . I felt like gumbo the other night and didn't have any Andouille 
> sausage.  I did have some smoked Italian chicken sausage.  Tossed that 
> in with some chicken and ham.  Made a butterscotch roux, not a dark 
> roux, and served it over some fried polenta.
>
> Don't know how close the recipe is to Cajun or Louisianna since I 
> learned it from my Georgia nanny.  Doesn't make any difference.  It 
> was nice and spicey and yummy!  Besides, since I was using Italian 
> sausage it seemed fitting to use the polenta <g>
>
> Lynda
> ----- Original Message ----- From: "Tim Oppenheim" <timopp AT gmail.com>
>
>
> > Thanks Lynda on the mini-course. I have some experimenting to do this 
> > weekend.
>
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--
EarthNSky Farm  34.498N 85.076W
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