This is mainly a test to see if I can post. I have been making my own andouille for quite a number of years using a recipe from Chef John Folse. Its very heavy with pepper, salt, thyme and fresh garlic. Its not something you want to eat on its own but works very well seasoning gumbos. Anyway I decided to give Walton’s Andouille seasoning a try. It turned out well but quite different than mine but much better than the commercial andouille that is starting to show up in midwestern grocery stores. For years andouille was non existent around here. I will definitely give this andouille a try in my next batch of gumbo.

This isn’t the andouille but at least I got a pic to post.

Steve From SE Iowa…been playing with smoke for a long long time. I am going to admit that I have a lot to learn yet and have learned more the last 5 to 10 years then the previous 50 years. My current sausage smoker is an MES 40 gen 2.5… I’m a duck hunter and like to make duck and goose gumbo so I make a lot of andouille from scratch. I just recently ordered the andouille seasoning to give it a try.