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re: Spicy Smothered Crawfish and Andouille
Posted on 7/3/14 at 7:56 pm to supadave3
Posted on 7/3/14 at 7:56 pm to supadave3
I would use the same skillet, dave. Just brown the andouille, remove it and then saute in the same skillet to get some of that fond from the andouille in the mix. It looks like the same skillet in the pics.
1
Posted on 7/3/14 at 7:59 pm to Gris Gris
quote:
I would use the same skillet, dave.
That's what i was thinking but your pictures seemed to be different than that.
Thanks for the quick reply. You should come over and have a plate.
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