Cutting Sausage for Jambalaya

Video Transcript

"Hi, this is Karl James owner of Creolesoul Catering located in Round Rock, TX and I'm Taylor Glover and on behalf of Expert Village we are here to show you a chicken and sausage jambalaya. Now we are going to cut our andouille sausage and the andouille sausage is a nice spicy smoke creole or casian sausage. (that piece is trying to escape) For years I didn't even now it was called andouille, part of the Louisiana my mom which is from the southern part. They actually called it Londouille sausage, and now when you see it it's called andouille. If you can find andouille use any smoke sausage that you like, you'll notice that the pieces are about a quarter of an inch slices. The other thing I would say don't put your hands on the board while Sue chef is cutting. But I trust her so we'll get our sausage cut, these will go into our sausage and chicken jambalaya. We'll see you back at the next step."