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re: Gumbo time today. Had to pay $12 /lb for andouille here in Chattanooga
Posted on 10/21/14 at 12:00 pm to Gris Gris
Posted on 10/21/14 at 12:00 pm to Gris Gris
quote:Im cooking a Quail & Andouille gumbo this weekend. Going to cook three full birds down then pull the meat off at the end. Do you suggest adding straight water to the roux as needed or chicken stock?
Gris Gris
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