Hey. In addition to good ol' fashion Que I am a huge fan of Louisiana cuisine. Just got done fixin' up a batch of red beans and rice with store bought andouille sausage. I got to wondering if a guy could smoke up some sausage and use that in place of the Klements sausage I buy at the store. I know we have at least one member from Louisiana. Anybody else here dabble in the Cajun grub? I haven't messed with fatties yet-while not the same as andouille maybe I could learn to create something that would work. I also use ham in place of ham hocks. I would like to see what I could do with the ham in my Horizon. I know I am looking at turning 2 1/2 hrs to do red beans to a day and a half. But hey, what else is a teacher going to do during the summer? Any ideas?
dmack
dmack