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Gumbo time today. Had to pay $12 /lb for andouille here in Chattanooga
Posted on 10/18/14 at 12:39 pm
Posted on 10/18/14 at 12:39 pm
Roux is on now. Dis gone be good!
5
Posted on 10/18/14 at 12:52 pm to sonusfaber
They have andouille in Tenn.?
Mind blown .....
Mind blown .....
Posted on 10/18/14 at 3:57 pm to sonusfaber
I bought some for $4 a pound from sausage maker this AM
Posted on 10/20/14 at 5:04 pm to sonusfaber
If you need some good andouille for less than $12/lb, check out Teet's Food Store, and their pure pork sausage is the best.
Posted on 10/20/14 at 9:37 pm to sonusfaber
I found savoie's at the new publix on n. market on friday. 6.99/pkg. Whole Foods & Fresh Market both had some that was made in house. was looking for jar roux{no luck].
Posted on 10/21/14 at 11:48 am to sonusfaber
Paul Prudhomme's original recipe recommends kielbasa in place of andouille if you don't have it. I've never used it, though, so I don't know how it compares. A decent smoked sausage will work as well. Sometimes, I use smoked sausage rather than andouille in turkey gumbo or when I know some of my eaters are going to be pepper sensitive like kids. A good smoked sausage makes very good gumbo.
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