I had a whole chicken and a couple of links of andouille, so I grabbed my Paul Prudhomme cookbook ("Family Recipes") and hunkered down to make one of his marathon recipes.
Paul is a big fan of "layering" seasonings, and the 3-page, 2-day, using-every-pan-in-the-kitchen, recipe in my book was one of those. It is fun to do every once in awhile.
This on-line recipe is essentially the same, but not as complex http://www.chefpaul.com/site.php?pageID=300&view=447 I'm sure it would be as good, but this was GREAT!
You really CAN taste the complexity of flavors by following all the steps that Paul does!
Lee
Sliced andouille sausage
Fried chicken and brown roux
A bowl of gumbo with rice
Paul is a big fan of "layering" seasonings, and the 3-page, 2-day, using-every-pan-in-the-kitchen, recipe in my book was one of those. It is fun to do every once in awhile.
This on-line recipe is essentially the same, but not as complex http://www.chefpaul.com/site.php?pageID=300&view=447 I'm sure it would be as good, but this was GREAT!
You really CAN taste the complexity of flavors by following all the steps that Paul does!
Lee
Sliced andouille sausage
Fried chicken and brown roux
A bowl of gumbo with rice
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