Re:Andouille Sausage and Potato soup
Thanks Chewer! I think I will copy and frame your above post. :~)
Cy, sounds like we can learn much about Cajun cooking from you! Do you keep some roux on hand just to add to things? If so, how to you keep it?
Here is a weird one... One of my Grandzillas loves Andouille, sprinkled w/ Tony's Extra Spice, and wraped in a flour tortilla. I always have some on hand for him. He is my best gumbo, soup, stew, and chili SuChef.