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I learned this one from the head chef of a cajun restaurant. You can use any kind of sausage you want, I use a southern hickory smoked pork sausage. You can use andouille, or even kielbasa. I use 2 or 3 smoked ham hocks because this is the way stores usually sell them, but you can substitute ham or a hambone. Enjoy!
Units: US | Metric
Serving Size: 1 (463 g)
Servings Per Recipe: 8
The following items or measurements are not included: