Smoked some andouille the other day.

[MrRaven]

I have made kielbasa a few times, but have wanted to try andouille so I would have some when I make gumbo or jambalaya.
Turned out great. Here is the post on my website if you are interested in the recipe and more info.

http://www.theblackpeppercorn.com/2012/02/smoked-andouille-sausage/

[Ka Honu]

Nice looking site (and has a recipe or two I've been looking for).

[Keymaster]

Looks Good Steve!!!!

[MrRaven]

Thanks. Glad you liked the site Ka Honu. I am anticipating spring as I am planning on doing a lot of smoking posts then   :D

[Ka Honu]

Just made your jerk chicken paste for tonight's grilling experiment.  Luckily I only used one of SWMBO's home-grown habaneros instead of three. That stuff is spicy (and very tasty)!

[slowpoke]

I'm Hungry for gumbo now.What is the cure you used?

[SouthernSmoked]

Looks great and a very nice read.

Great job Steve!!

[mikecorn.1]

Nice looking andouille. Gonna check out the link now. Thanks for posting.


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[Ka Honu]

The jerk (unicorn) chicken on the website was terrific!  Only caveat - don't use all three Scotch bonnets (or habaneros) until you taste the "paste."  Then allow for some (but not all that much) of the heat "cooking out" during grilling and adjust accordingly.  You can always add more but you can't take away.

[Mr Walleye]

Mr Raven

The Andouille looks excellent!  8)

Fantastic site with lots of great recipes too!

Thanks for sharing.

Mike