Theresa and I both worked at Crane River back in the day. Red beans and Rice with some andouille sausage was very popular and we both grew to enjoy it. Since that time I started getting into cooking a bit more and wanted to make my own. Making it is not hard, but finding an andouille that was close to the one at Crane River that Theresa would accept took years. I tried every brand I could find and from local sources. Finally I grew desperate and talked Theresa into trying Buzzard Billy’s. We have a winner. They sold it to me uncooked by the pound and finally I made it at home.
I went with Alton Brown’s recipe, but left out the pickled pork. It is really odd dumping in a huge bowl of onion, green pepper, and celery into something we plan on eating. We like them in small doses, but there was so much in there. Was so simple to make and we enjoyed it muchly.
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