re: #192 RealityBasedSteve

You sound much like one of my ex’s. Great cajun cook, I learned a lot of great things from her, she never did share her gumbo recipe with me however. I cheat however and make my dark roux in the oven rather than the stove top.

It was from her I first heard the line… Ok, I’ve got the rice cooking, now what to fix for dinner?

RBS

I have my eye on that andouille to put into some nice jambalaya. I used to make that, but for dietary reason, I’ve cut out sausages. I could do it with just chicken, but just not the same. I really miss a nice hot Italian sausage for either a bun or in some spaghetti sauce too.

I’m gonna go cry now.

:Sausage sniffle: