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re: Best Smoked Sausage to Go with Red Beans & Rice? (Update on Pg. 5)
Posted on 1/22/14 at 11:47 am to arseinclarse
Posted on 1/22/14 at 11:47 am to arseinclarse
quote:
I usually grill some polska kielbasa
This is what Paul Prudhomme suggests as a sub for andouille if that's not available.
1
Posted on 1/22/14 at 3:47 pm to Gris Gris
Jacob's andouille is the correct answer. Last year I was tasked to make a pot of RB for a Mardi Gras breakfast in NO. I think I used about 5 or 6 ingredients, RB, onions, andouille, S/P, parsley. The pot was cleaned out.
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