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Reviewed Low Country Boil

Sep 2, 2012 in Food Network Community Toolbox on

OK. Paula nailed this one. The only real question she leaves is exactly what type of sausage to use. The possibilities are endless. The original says good ol' smoked country sausage that they've been making for CENTURIES around Georgia, Virginia, and the Carolinas. I say, if you really want to spiff up this recipe, use Andouille and stump yo"

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