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I followed the recipe pretty much to a T here and served it over brown rice. When I make it again, I'm going to reduce the oil/flour mixture evenly and pre-cook and pre-drain my andouille to reduce the overall fat content. I hope that doing so does not reduce the overall flavor content, because this was absolutely sinfully luscious (especially the next day!). Served with School Lunchroom Cafeteria Rolls, also from this site (they're also luscious.)
Date Posted: Jul. 14, 2009
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