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.
ANDOUILLE GOUGèRES
Steps:
- Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a large saucepan, combine 1 cup water, butter, and 1/2 tsp salt. Bring to a boil over medium-high heat. When butter has melted, add flour all at once, stirring vigorously with a wooden spoon. Reduce heat to medium; keep stirring until mixture has formed a smooth, thick paste and pulls away from sides of pan, about 3 minutes. Transfer to bowl of a stand mixer fitted with paddle attachment or to a large heatproof bowl.
- If using a stand mixer, add 4 eggs, 1 at a time, mixing on low speed until egg is incorporated and dough is smooth before adding the next egg.
- If mixing by hand, add 4 eggs, 1 at a time, stirring with a wooden spoon until egg is incorporated and dough is smooth before adding the next egg. The mixture should be very thick, smooth, and shiny. Stir in Gruyère and andouille.
- Use a tablespoon measure to drop dough into 1" rounds about 1 1/2" apart on prepared baking sheets. You should have about 24 gougères.
- In a small bowl, whisk remaining egg with a pinch of salt. Brush the top of each gougère with egg wash.
- Bake for 15 minutes. Reduce oven to 375°, rotate baking sheets, and continue baking until gougères are puffed and browned, about 15 minutes more. Serve warm or at room temperature.
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
HEARTY CAJUN ANDOUILLE SAUSAGE DIP
A sweet Hawaiian bread bowl is filled to the brim with this spicy, cheesy dip.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 5
Steps:
- Carve out center core of bread within two inches of bottom and sides, keeping bread intact. Cut reserved bread and other loaf into 1-inch cubes for dipping.
- Place Andouille sausage pieces into large frying pan and saute until cooked thoroughly. Add Velveeta cheese and cream cheese and stir until melted. Add Cajun seasoning; adjust to taste. Pour into hollowed out King's Hawaiian round loaf.
- Serve with celery sticks and additional pieces of King's Hawaiian bread cubes for dipping.
- Serve with a spoon or knife to help spread this hearty dip.
Nutrition Facts : Calories 968.2 calories, Carbohydrate 90.7 g, Cholesterol 183.9 mg, Fat 52 g, Fiber 5.4 g, Protein 37.8 g, SaturatedFat 27.3 g, Sodium 1560.5 mg, Sugar 2.8 g
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ANDOUILLE SAUSAGE RECIPE - HOW TO MAKE ANDOUILLE …
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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
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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.
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