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- Joined Aug 14, 2018
I'm looking for something to do with boneless skinless breasts & thighs from eight chickens. I'm leaning towards something cajun, like maybe andouille. But I'm having the damndest time finding a poultry andouille recipe.
I guess I could just swap the chicken for the pork butt in a standard Andouille recipe, and use fatback to get the sasuage as fatty as it needs to be, but just curious if anyone is aware of an Andouille recipe adapted to chicken or turkey.
I guess I could just swap the chicken for the pork butt in a standard Andouille recipe, and use fatback to get the sasuage as fatty as it needs to be, but just curious if anyone is aware of an Andouille recipe adapted to chicken or turkey.