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Posted on 12/27/12 at 11:39 am to Winkface
Wink, I usually dice and remove the seeds. Either way it works. The whole ones can break down and I don't like the seeds when they do.
This is a recipe you can tinker with to fit your own tastes. I don't pre-saute the andouille/sausage, but you certainly can do that. If you do, it doesn't need to simmer as long as it might dry out a bit.
As with many soups, it's better the next day and you can adjust seasonings better the next day.
No pics. Sorry.
This is a recipe you can tinker with to fit your own tastes. I don't pre-saute the andouille/sausage, but you certainly can do that. If you do, it doesn't need to simmer as long as it might dry out a bit.
As with many soups, it's better the next day and you can adjust seasonings better the next day.
No pics. Sorry.
This post was edited on 12/27/12 at 11:40 am
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