The best I've ever had and quite a differenced from the same ole, same ole that my mom and grandma used to make. I'm from Baton Rouge, La. and was very impressed with the outcome of this recipe! I did however make some changes...added salt, extra cayanne pepper and extra Tony's Chachere. To thicken up just a little, toward the end (and before I put in the andouille sausage), I took a LARGE spoon of the beans and smashed them, then stirred them back in. Gives the juice a little more substance! Thanks for the recipe. It will be a regular in my home for dinner!
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The best I've ever had and quite a differenced from the same ole, same ole that my mom and...