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Hi, my name is Karl James, owner of Creolesoul Catering located in Round Rock, TX and on
behalf of Expert Village I'm here to show you my creole seafood stew. Now that we have
our sausage all diced up we are going to render that sausage a little bit, once again like
I said we are using Andouille sausage which is the spicy creole or Cajun sausage. If you
can't find Andouille you can also use your favorite smoked sausage that which ever that
you use. The reason why we render it is that we want to get a lot of the fat rendered out
of the sausage, we don't want the sausage being that fatty. Cause sausage is about forty
percent fat but we don't want all that fat content in our main stew. So we'll render
our sausage ahead of time. Once again I'm using Andouille, I actually heard it called
londouille more than what I heard it called. Well I really didn't start hearing too much
Andouille until I hear more of that outside of Louisianan, when you're talking that southern
portion of Louisianan. I heard it called londouille more than that and a lot of people make their
own, I do. It's not a hard sausage to make, keep checking Expert Village I'm sure it will
pop up there eventually. Our sausage is rendering down, rendering some of that fat off. We are
going to finish up here and I'll see you back at the next step.