Andouille In Comforting Barbecue Sauce Recipes

ANDOUILLE IN COMFORTING BARBECUE SAUCE

Steps:

• Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender.
• Add garlic and cook a little longer.
• Add steak sauce, hot sauce, and ketchup.
• Add salt to taste.
• Add Southern Comfort.
• Bring to a boil.
• Lower heat and cook for 2 to 3 hours.
• This will keep in the refrigerator for weeks.
• Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.
• Heat well on stove or in a chafing dish.
• Serve with small pieces of French bread or use toothpicks to spear andouille.

ANDOUILLE SAUSAGE

Steps:

• Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
• Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
• Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
• Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
• To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE

Steps:

• Heat large skillet to med-high heat.
• Add butter, melt.
• Add onion, green pepper, celery, garlic and basil.
• Saute until onions are transparent but not browned.
• Add sausage and saute until browned.
• Add tomatoes and cook 5 minutes or until soft.
• Add beer and water and boil until reduced by 1/3 to 1/2.
• Add heavy cream, salt and Cajun seasonings.
• Stir in shrimp and cook until pink; about 3-5 minutes.
• Allow sauce to thicken.
• If sauce is too thin you can add about a tsp.
• flour or cornstarch dissolved in 1/4 cup water to the sauce.
• Make sure to stir frequently while sauce is thickening to prevent lumping.
• This can be served over your favorite rice or pasta.

GRILLED PORK CHOPS WITH CHUNKY ANDOUILLE BARBECUE SAUCE

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium heat). Sauté sausage and onion in heavy large saucepan over medium-high heat until onion begins to brown, about 8 minutes. Add tomato sauce, vinegar, sugar, 2 teaspoons chili powder, and 1 teaspoon cumin. Bring to boil; remove from heat.
• Meanwhile, sprinkle chops on both sides with salt, then chili powder and cumin. Grill chops until cooked through but not dry, about 9 minutes per side.
• Serve chops with sauce.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

Steps:

• Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.