Andouille Cajun Potatoes Recipe 435

ANDOUILLE CAJUN POTATOES RECIPE - (4.3/5)

Steps:

• Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning. In a large skillet heat the remaining half of the olive oil until it starts to ripple. Add the diced andouille and cook through, but don't over cook it. Remove the andouille from the pan. Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat. When the potatoes start to get crispy add the garlic. Continue to cook until the edges of the potatoes start to brown. Add the andouille back to the pan. Cook for an additional 5 minutes. Toss with the parsley and serve.

ANDOUILLE ROASTED POTATOES

Steps:

• Preheat the oven to 400°F.
• Heat a heavy, oven-proof skillet over medium-high heat and add the sausage. Sauté until lightly browned and some of the fat has been rendered.
• Transfer the sausage to a paper towel-lined plate.
• Drain all but 1 tablespoon of the rendered fat from the pan.
• Add the olive oil to the pan along with the potatoes and sauté for 3 to 4 minutes.
• Season with the smoked paprika, and add salt and freshly ground black pepper to taste.
• Place the pan in the oven and roast until the potatoes are golden brown and tender, 12 to 15 minutes, turning them once about midway through the cooking time for even browning.
• Return the sausage to the pan, add the chopped scallion, toss and transfer to a serving dish.

ANDOUILLE BREAKFAST POTATOES RECIPE - (4.5/5)

Steps:

• Prep - Cut up potatoes into half inch chunks. I like to use the small red potatoes. The point here is to par-boil them before adding them to the skillet. Raw potatoes would be burnt on the outside before the inside was cooked. Chop, cover with water, pop them into the microwave for about 10 minutes until they are fork tender but still firm (but not breaking apart). Drain the cooked potatoes. Chop up a small sweet onion. Use the smokiest pork or andouille sausage your grocer has to offer. It doesn't necessarily need to be spicy (that is entirely up to your palate), but you do want to go for SMOKY. Slice the sausage in whatever size you desire. I prefer "coins" because they stay a little softer when you render the fat and cook them. My kids prefer the coins cut into quarters because they get crunchier. Cook - Add the sausage to a black iron skillet to start rendering the fat. This smoky fat will be an important factor in flavoring our potatoes! When the sausage is starting to crisp up, add the chopped onions to them. You may need to turn down the heat to medium and cook the onions a little lower to get them to a nice caramelization level without burning them. Once the onions are soft and brown, remove the sausage and onions to a bowl.... but keep as much of the sausage grease as you can in the pan. To the sausage grease, add maybe another tablespoon of canola or vegetable oil to the pan and then add the drained, cooked potatoes. You ideally want the potatoes to fit in a single layer covering the bottom of the skillet. Once you get them in there, DO NOT mess with them for a while!! You want to sort of sear them to create that crunchy crust. Also, if you stir them around too much, they will mush up. Season with Tony Chachere's Creole seasoning....or your creole seasoning of choice. Remember, this can get pretty spicy. I think there may be a "lite" version of this in the seasoning isle of the grocery store if you are sensitive to heat. Alternatively, you could use salt, pepper, garlic and onion powders. Cook them on medium to medium-high heat until the bottom of the potatoes are golden brown. Then turn them with a metal spatula. While the potatoes are putting on that golden coat of crispy crunchy goodness, strip the rosemary from the stems and chop them (medium-fine). To strip the rosemary, hold the stem at the end and pull back on the tender leaves towards yourself with your thumb and index finger. Remember! It's essential that you continue to season at each step. These are potatoes. Potatoes need lots of seasoning or else they will be bland! Do not under season them, or you will be disappointed. Once the potatoes are golden brown, crunchy on the outside, and soft on the inside, add the sausage and onions back to the skillet. Turn off the heat and add the chopped rosemary to the potatoes. Check for seasoning again. Serve - While the potatoes are cooling down from molten lava status to just hotter' than Hades, grab a couple of eggs..... A little butter flavored cooking spray, salt and pepper. Gently turn while still soft.... just after all the whites have set. Add the andouille sausage breakfast potatoes to a plate. As a more grown-up option, add that soft-medium fried egg on top of the potatoes. Garnish with a tiny bit more of the chopped rosemary. When you cut into the egg, the rich yolk will ooze down into the potatoes. Now can you just taste it?

ROASTED CAJUN POTATOES

Steps:

• Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

ANDOUILLE SAUSAGE AND POTATO OMELET

Steps:

• Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
• Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
• Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

CAJUN ANDOUILLE RECIPE - (4.2/5)

Steps:

• Grind all of the pork and fat through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled, ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, mix the water with the Morton cure. Then thoroughly mix the remaining ingredients with the water/cure mixture. Then thoroughly mix the water/cure/spice mixture with the ground pork. Immediately stuff into 1½ inch hog casings. Hang the sausage in your smoker. Start smoking at 135°F with the vents slightly open for 20 minutes to dry the casings. Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155°F. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110°F. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
• Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat.
• Add sausages; saute until brown, about 5 minutes.
• Transfer to paper towels and drain.
• Bring large pot of salted water to boil.
• Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
• Drain well.
• Whisk vinegar, pepper sauce and mustard in large bowl.
• Transfer warm potatoes to bowl with vinegar mixture and gently toss.
• Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
• Season with salt and pepper.
• Serve warm or at room temperature.