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.
_______________________________________________
Homestead list and subscription:
http://lists.ibiblio.org/mailman/listinfo/homestead
Change your homestead list member options:
http://lists.ibiblio.org/mailman/options/homestead/erthnsky%40gmail.com
View the archives at:
https://lists.ibiblio.org/sympa/arc/homestead
Archive powered by MHonArc 2.6.24.