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re: Spicy Smothered Crawfish and Andouille
Posted on 8/11/14 at 2:14 pm to dnm3305
Posted on 8/11/14 at 2:14 pm to dnm3305
quote:
So where does the "spicy" come in?
i'm assuming it comes from the rotel. The first time i tried it, i used 2 cans and it was really spicy. this time i replaced 1 can of rotel with chicken broth and it was still spicy.
1
Posted on 8/11/14 at 3:21 pm to LSUTygerFan
Def a bit of heavy cream would stiffen the sauce and make it creamy. Just a basic La. dish. 
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