Monday, November 21, 2011


     Here's a dish I made last week called a Courtbouillon.  Usually prepared with seafood, I used chicken and sausage to show my cousin in Nevada how to cook it.  They are skeptical of seafood over there (not everyone, just a few).  
     Serve this dish over rice.  Its best when the weather is cold, but delicious all the time.
Thanks for checking it out!

Happy Plates!

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