Andouille & Gumbo made this weekend

Chef Arnoldi

<p />I have Mardigras fever (never been to New Orleans).
I made Anduille sausage first:
ANDOUILLE

pounds pork butt meat weight 6.75
garlic powder teaspoons 2.7
kosher salt Tablespoons 2.7
ground black pepper Tablespoon 1.35
bay leaves each 4.05
large onions each 2.7
red pepper flakes teaspoon 1.35
cayenne teaspoons 2.7
paprika Tablespoons 4.05
ground mace teaspoons 0.675
ground cloves teaspoon 0.675
ground allspice teaspoon 0.675
Sage teaspoon 0.675
thyme teaspoon 1.35
minced marjoram Tablespoon 1.35
minced parsley Tablespoon 1.35
sugar Tablespoons 2.7
Prague powder #1 teaspoon 1.35
cold water cups 1.0125
soy concentrate cups 0.675[p]results:
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[p][p]then on Sunday Afternoon - i made the Chicken, shrimp, andouille with rice Gumbo- woohee i gurantee!! delicious.

Squeeze

Chef Arnoldi,
MMMMM...makes me have flashbacks to the days I lived there...

Chef Wil

Chef Arnoldi,
wow my mouth is watering Chef, that would be a great appt. for the catfish don't ya think? You have done a really nice job on that bowl of gumbo.