In a message dated 08/23/00 10:43:27 PM Eastern Daylight Time, mpierce@martel-intl.com writes: << Thank you for your kind words. Mike >> Lemme tell ya, good recipes ain't easy. Kielbasa is an OK sausage, but it ain't Italian, Spanish, Portuguese, or even a German Brat or other. If you don't win something using Kielbasa, you and I are gonna talk. The roux is your own idea, and a helluva one at that. It's tough to be original with sausage and potaters even if you're not Irish on your mother and father's sides. Wait till the Canadian Oriental gets a hold of this, chrissakes we'll be putting coconut milk into this recipe (right, Doogie?). Gareth the ChileKnight