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Author Topic: Andouille & Kielbasa  (Read 1232 times)

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hughver

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Re: Andouille & Kielbasa
« Reply #15 on: April 26, 2021, 10:07:54 AM »
Quote from: Bentley on April 25, 2021, 06:58:58 PM
I guess the roux is just more what I like!  Not really traditional!



In Cajun speak, that is definitely light brown. 👍
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bentley

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Re: Andouille & Kielbasa
« Reply #16 on: April 26, 2021, 10:08:34 AM »
Then I learned something!
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Bacon is a Gateway Food...

ZCZ

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Re: Andouille & Kielbasa
« Reply #17 on: May 02, 2021, 10:06:11 AM »
I make a Kielbasa soup.  Really good.  Will  have to post it some day,  But I just use store-bought Kielbasa.  Yours looks WAAAAAAY better.
Al
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Bentley

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Re: Andouille & Kielbasa
« Reply #18 on: May 02, 2021, 10:50:27 AM »
I have come to learn the guys recipes I use, you need to double everything but the salt to get the flavor where it needs to be!  Both of these were very pedestrian.
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ofelles

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Re: Andouille & Kielbasa
« Reply #19 on: May 02, 2021, 11:41:41 AM »
 Looking good.  Love me some gumbo!  :clap:
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