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Ingredients

• 18 small red potatoes
• creole seasoning (taken from Emeril Lagasse....although I have adapted it slightly for my family)
• 2 1/2 tablespoons paprika
• 1 tablespoon salt (the recipe from Emeril calls for two...but I tried to cut back)
• 2 tablespoons garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon chili pepper (Emeril calls for cayenne, but my delicate family could not stand that much heat. I would love to try this recipe one day with the cayenne. If you decide to use the cayanne, I envy you)
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• canola oil
• 2 andouille sausages - cases removed
• 1 celery stalked chopped fine
• 1 med sized cooking onion diced
• 1/4 cup of canola oil
• 1/8 cup of flour
• 19 oz can of stewed tomato
• 1/4 cup of white wine
• 1/2 cup of chicken stock
• 2 teaspoons of the creole seasoning
• 2 garlic cloves chopped coarsely
• 2 tablespoons of canola oil
• 2 red peppers - quartered, and sliced into 3/16" slices

  Description

  Brief Description....I Don't Think So. Cajun Cooking Is Based On The Holy Trinity....onions, Celery And Green Peppers....to Add The Acadian Twist I Have Substituted The Green Pepper For Red Pepper....Red Pepper Is Very Acadian. For Those Of Those You Wh

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