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Mar 9, 2013 on FoodNetwork.com
“15 minutes prep is a total lie. Except for the simmering time, this was a delightfully labor-intensive, interactive recipe for people who enjoy cooking.
It's hard to find andouille in the midwest. On the advice of a LA buddy, I bought a Hillshire Farm Smoked Sausage Ring, sliced it thin and roasted it in the oven in a cast...”