The Texas BBQ Forum

That OUP made some Roux last week in the Oven and that Johnsonville was making a New Orleans Smoke Sausage link with an Andouille Recipe. All the Rouxmers are true and OUP is smiling.

I've been hitting on it for a week now and it gets better every day.

Nicely done

I've been eating those Johnsonville Andouille links for years. Very consistent product and great if you don't have access to something more genuine.

So, about that roux.... is that a "no-stir" version? I have a recipe that calls for no stirring but was a bit leery of it.

Looks great.

this was the first time I'd seen those links in my HEB and they're perfect for me and da wiffy - - - the Roux recipe said stir every 30 mins and this took about 90 to complete - - - I just didn't have time to stand over the Roux the conventional way but this was tolerable altho I prefer the stove top Egghead version

Great color on that roux, OUP! And goood-lookin' plate...is that a breadstick?

Good looking Meal for sure.

I thought that was a link!

I had to look again to make sure what it was, however, it was a bread stick