Followed the recipe to the letter with a few small alterations,my okra.... *cough* didn't turn out well, even cooked on its own. So I substituted in a 16oz can of corn and a can of green beans, and a medium yellow onion as well. I was unable to find any Andouille, so I went with carolina smoked sausage. I added about 1/2 tsp more black pepper and only 1/2 a tsp of cayenne. I prepared my roux by browning the flour in a cast iron skillet in the oven, 400 degrees for about 15 minutes,the flour came out about the color of light brown sugar, mixed into a fairly dark roux, a shade lighter than onion gravy. I also sauteed the onion,celery,green pepper and garlic in olive oil till the onions were slightly browned on the edges. Served over Zatarains long grain & wild rice, unquestionably a crowd pleaser!
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Followed the recipe to the letter with a few small alterations,my okra.... *cough* didn't turn...