Andouille and me aren’t friendly...at all. Same with jambalaya.
It’s the creole (cajun?) spice (can’t think of name right now). I think it comes from the Caribbean. Makes jambalaya “authentic”.
Other than that, I have made “white” or “chicken” chili before but, not well. Likely because it cries for andouille.
#KnifeSkills
#AskMyFingers
Riddle me this Freeqers...
We know that GEOTUS games out all ossibilities before taking action, and other than drawing a red line and showing resolve, what was REALLY accomplished by stretching the shutdown as long as he did?
Predictably, it was an endless stream of doom, doom, doom, end of the universe etc etc etc.
Could it be that GEOTUS was using this as a dry run or proxy for testing reaction of normies when faced with a distressing situation? Probing how normies will react when pain comes?
All that I saw from normies was Yawn+.
Andouille is made from pork, pork fat, garlic, salt, black pepper, cayenne pepper, paprika, bay leaf, thyme, and sage. The sausage is then dried and smoked. I don't know what you might be allergic to.
Perhaps you have a problem with file (powdered sassafras leaf). If so it sux to be you. File goes in and on Gumbo. The one ingredient that is ABSOLUTELY required for a gumbo is okra.
As far as the difference between Creole and Cajun I'll try and explain. A creole is a mixing of two languages or cuisines. What we call Creole leans heavily on traditional French cooking and generally uses more vegetables and sauces than Cajun.
Cajun leans more heavily on meat, seafood, and rice than does Creole. Needless to say the lines are heavily blurred in any Louisiana kitchen.
My seafood boudin is to die for.
You will roux the day you miss my sauce class.
The chef is here. Good eats for everyone.
WWG1WGA
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)