The New Orleans Saints!
According to Forrest's Grandpa, this is a joke he used to tell when he was 3 years old. And that joke was probably still relevant for most of Forrest's life. That is - until this year. The Saints are good, really really good. We both grew up New Orleans Saints fans and if you are a true Saints fan you understand what a difficult journey it must have been. But this year is different. The Saints are 9 and 0 for the first time in the franchise's history. So needless to say, it is a fun year to be a fan. No need for brown paper grocery bags this year!
Now, if you are a Saints fan in Washington, D.C. it is a little more difficult. The Saints are actually good and fun to watch, but watching them in D.C. isn't always an option. At first, Forrest and I found a sports bar to go to that had the non-locally-aired games on satellite. Well that got expensive, so we purchased the NFL radio plan for $19.99 and now we listen to the un-televised games on our laptop. That can be a little onerous and not nearly as exciting, but our love for the Black and Gold keeps us committed.
I wanted to make something to snack on during the game this Sunday that would help round out the experience. Since we didn't have a visual connection to the team I decided we would let our taste buds bring us back home as we listened to the commentary of Hokie Gajan. Bless you Boys!
Andouille Corn Popper
- 1 (8 1/2-oz.) package corn muffin mix
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon Creole seasoning
- 1 pound andouille sausage, cut into 1-inch slices and casings removed
- Peanut oil
- Creole mustard
1. Whisk together corn muffin mix and next 2 ingredients.
Mix in Creole Seasoning.
Dip sausages slices in batter, coating lightly since the corn muffing mix will puff when in the oil.
2. Pour oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 375°. Fry sausages, in small batches, 1 1/2 minutes on each side or until golden brown.
Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with mustard.