Cajun Andouille Recipe 42
CAJUN ANDOUILLE RECIPE - (4.2/5)
Provided by á-5765
Number Of Ingredients 14
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 FETTUCCINE ALFREDO WITH ANDOUILLE
Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
CAJUN SHRIMP AND ANDOUILLE NACHOS
Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
- Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
- Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.2 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 10.6 g, Sodium 868.8 mg, Sugar 1.4 g
More about "cajun andouille recipe 42"
ANDOUILLE SAUSAGE RECIPE - HOW TO MAKE ANDOUILLE …
2012-03-21 Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder. Grind the onions, meat and fat through the …
From honest-food.net
4.8/5 (28)Total Time 5 hrsCategory Cured Meat, Main CourseCalories 146 per serving
From honest-food.net
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- Heat the lard or peanut oil in a small saute pan and cook the onions over medium heat until they are soft, translucent and slightly browned on the edges. Remove from the pan and let cool.
- While the onions are cooking, take about 10 to 15 feet of casings (typically three lengths) and submerge them in warm water.
- Make sure you remove as much silverskin as possible from your meat. Cut the meat and fat into 1 to 2 inch chunks and toss with the salt, Instacure, dry milk, garlic, cayenne, paprika, clove, allspice, thyme and powdered mustard. You need the Instacure No. 1 as a safety measure when you smoke the links; if you don't plan on smoking them, you need not use this. You need the dry milk to help the links hold onto their moisture: If you skip this, they will still taste good, but they will shrivel up when you chill them. Put everything in a container and freeze for 30 minutes to 1 hour, or until the mixture is 35°F or colder.
- Grind the onions, meat and fat through the coarse die. (If you are using the KitchenAid Food Grinder set the mixer on the No. 4 speed) Andouille is most typically a country-style, coarse sausage. If you want, you can even hand-mince the meat yourself. TIP: Hand-mince 1/4 of the meat and fat mixture to get a more interesting texture for your sausage.
HOMEMADE CAJUN ANDOUILLE SAUSAGE; LOUISIANA STYLE
Add Ingredients to Meat and Place in Freezer. Add Instacure, dry instant milk, garlic, cloves, allspice, dried mustard and Cajun seasoning to meat and toss …
From jettskitchen.com
5/5 (1)Category Main CourseCuisine CajunEstimated Reading Time 9 mins
From jettskitchen.com
5/5 (1)Category Main CourseCuisine CajunEstimated Reading Time 9 mins
- If purchasing your pork at the grocery store be sure to get a pork butt that has the fat still attached. You may have better luck by getting the meat from your local butcher shop.
- Slice meat and fat into 2 inch strips and place in a large bowl. Remove any bones from the meat and discard.
- Add Instacure, dry instant milk, garlic, cloves, allspice, dried mustard and Cajun seasoning to meat and toss to combine. Cover and place bowl in freezer for about 1 hour or until meat reaches 37 degrees Fahrenheit.NOTE: To avoid complications during the grinding process the temperature of the meat is VERY IMPORTANT! The meat should be as cold as possible without being frozen solid. With that being said, I highly recommend checking the temperatures with an instant read meat thermometer. It will make this recipe move so much smoother.
- Saute onions in 1 Tablespoon olive oil for about 3 minutes. Remove from heat and allow to cool.
14 RECIPES THAT USE ANDOUILLE SAUSAGE - THE SPRUCE EATS
From thespruceeats.com
- Sausage and Shrimp Gumbo. Andouille sausage and shrimp make this wonderful gumbo hearty and delicious. Chock full of vegetables, including the traditional okra, this gumbo takes on a nice shrimp flavor by adding them to the recipe early on.
- Creamy Mushroom Soup With Cheddar and Andouille. This creamy mushroom soup gets a little kick with the addition of andouille sausage. The sausage is cooked, and then the mushrooms are sauteed in the drippings, adding a bit of decadence to this dish.
- Speckled Butter Beans With Andouille Sausage. Butter beans are actually lima beans and a popular ingredient in the South. If you are not a fan of lima beans, don't pass by this recipe—the slow cooking makes the beans tender, and when combined with andouille sausage, take on delicious flavor.
- Andouille Macaroni and Cheese. Pump up the flavor of regular old mac-n-cheese with the addition of andouille sausage, along with a bit of Cajun seasoning.
- Spicy Kale and Mustard Greens With Sausage. Turn a side of cooked greens into a filling main dish with the addition of andouille sausage. The Cajun seasoning brings another level of spice, and the lemon juice and cherry tomatoes add the right amount of acidity.
- Instant Pot Jambalaya. The Instant Pot makes preparation a cinch in this Creole-style jambalaya. Andouille sausage, chicken, and vegetables are sauteed, and then the seasonings, stock, canned tomatoes, and rice are added and pressure cooked.
- Spicy Breakfast Casserole With Andouille Sausage. Start your day off with a kick with this egg casserole featuring andouille sausage and Creole seasoning.
- Purple Hull Peas and Sausage. Fresh purple hull or black-eyed peas grow very well in the South, which is why they are a popular ingredient in Southern-style dishes.
- Spicy Sausage and Penne Casserole. If you and your family are fans of mac-n-cheese and also love a smokey sausage, this casserole recipe is the perfect combination.
- Potato Casserole With Andouille Sausage. Bring a bit of zip to a cheesy potato gratin with andouille sausage, chopped pepper, and Cajun spices. A creamy cheese sauce is layered with cooked potatoes and the sausage and vegetable mixture to make a casserole that is ideal for a cold winter night.
ANDOUILLE CAJUN RICE SKILLET - SIMPLY SCRATCH
2018-10-10 Heat 2 teaspoons olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the sliced sausage and toss to coat in the oil. Spread in an even layer ad cook until the edges of the andouille is browned. About 5 minutes. Transfer the sausage to a clean plate.
From simplyscratch.com
4.4/5 (10)Total Time 1 hr 5 minsCategory One Pan MealsCalories 409 per serving
From simplyscratch.com
4.4/5 (10)Total Time 1 hr 5 minsCategory One Pan MealsCalories 409 per serving
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