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I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Chinese Vegetable Soup recipe

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A little of this spicy mixture goes a long way! Makes enough marinade for 1 1/2 pounds tuna, pork tenderloin and sirloin steak.