CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 14

W W W. C R A F T BY U M H . C O M
Andouille • $11
Fatted Calf
This Creole smoked sausage
is indispensable in a Louisiana
kitchen. Use it in traditional
dishes such as gumbo or jam-
balaya or in a sandwich, grilled
with green peppers. The combi-
nation of pork, garlic, pepper,
vinegar, and onions will make
your mouth water.
Gumbo Filé • $6+
Whole Spice
Sassafras and thyme are the magical duo
in this concoction. Normally, sassafras is
the sole component in this thickener, but
Whole Spice added in thyme for a woodsy
and herbaceous aroma that works perfect-
ly in your gumbo.