This was an excellent recipe. Even for a first time fixing a roux it came out better than expected. I did encounter a few problems. Andouille sausage was not to be found here in Raleigh, N.C. I used kiebasa instead, and it came out great.Also, fine powder is hard to find. Our neighbors had some so it worked out ok.The prep time is more than 10 min, but whatever time it takes it is well worth the effort. Be sure to make it a day in advance. The flavors need to mingle.

Reviewed On: Oct. 13, 2008