Andouille a la Jeannine
- 1 Cup Dry white wine
- 2 Pound Andouille or smoked sausage
- 1 Tablespoon Creole mustard
- Slice Andouille 1/4-to 1/2-inch thick.
- Mix all liquid ingredients and
pour over Andouille in a covered skillet.
- Cook over low heat until
Andouille is tender.
This recipe was posted by luckytrim at our old message
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