patti

I usually use Richard's andouille, but have also had good success with Savoie's and Poche's. I couldn't find an online vendor for Richard's, but you can get Savoie's and Poche's at the following sites, respectively: http://www.cajungrocer.com/ekart/catalog.a...ategory&cid=136 http://www.pochesmarket.com/poche_prod/andouille.htm). Happy cooking! ETA: I did find the Richard's Cajun Foods website, but the products page shows up empty when I try to load it. Their phone number is listed, though, so I'd give them a call if you're interested in their products. Good stuff. http://www.richardscajunfoods.com/index.html

Davebr's recipe reminded me of my father's favorite way of eating leftover boudin. He'd have it as an accompaniment with scrambled eggs for breakfast, along with a little puddle of Steen's Cane Syrup for dipping. I'd totally forgotten about that, so thanks for the little jolt of nostalgia, dave. (And it had to be Steen's, no other syrup would do!)

I had some Gumbo Z'Herbes (Zab) to go from Lagniappe Too today. You guys were so right! It is absolutely delicious and spiced with just the right bite. I ordered it sans rice (low carbing, doncha know) and I didn't miss it one bit. Very, very tasty. Thanks for posting about it as it's not on the menu and I otherwise wouldn't have known to ask. Yum!

Well, except for that time 20 years ago when a Texaco drilling rig punctured the top of the salt dome (and Diamond Salt Mine) and sucked down a lake, a barge or two, a 5 million dollar oil platform, a few trucks and other miscellany, in just a few hours time. Luckily, all of the saltminers were evacuated in time and the few fisherman in the lake were able to escape, unharmed. http://members.tripod.com/~earthdude1/texaco/texaco.html Other than that, yeah, it's environmentally friendly. :)

I'm very new to eGullet and have spent time reading through some of the Louisiana threads (haven't branched out much, yet). This particular thread, though, has been my favorite, so far. The pictures and commentary are wonderful. But damn hard on a Cajun who is trying to low carb it. The picture of the oyster poboy almost made me cry. <sniff> Thanks for the exquisite food/travelogue.