In article , Ken Fortenberry
writes
W. D. Grey wrote:
Conan The Librarian writes
Paul Prudhomme's version done with tasso and andouille.
For us poor sods in the UK what the hell is this stuff. ????
Tell me this and I will have learned something today :-)

Tasso is Cajun smoked pork and andouille is Cajun sausage.
Paul Prudhomme is an American chef credited with making
Cajun cooking popular.


Thanks for the explanation Ken. Must look up some recipes for this type
of grub.

We tend to be quite conservative when it comes to food :-)
--
Bill Grey