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Andouille & Kielbasa
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Topic: Andouille & Kielbasa (Read 1237 times)
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hughver
Friends Want you to cook way to much.
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Posts: 2198
University of Louisiana
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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Your at the point in life...one pit is enough...
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Mayberry
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
Friends Want you to cook way to much.
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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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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7
Bentley
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Mayberry
Re: Andouille & Kielbasa
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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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Bacon is a Gateway Food...
ofelles
Using less gas.
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Re: Andouille & Kielbasa
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Reply #19 on:
May 02, 2021, 11:41:41 AM »
Looking good. Love me some gumbo!
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Yoder YS640
LSG 48" Santa Maria Grill
LSG Insulated Cabinet Smoker
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Andouille & Kielbasa