Cajun Habanero Sausage Recipes

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CAJUN HABANERO SAUSAGE



Cajun Habanero Sausage image

Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest.

Provided by Pokey in San Antonio

Categories     Pork

Time 1h

Yield 15-20 links, 6-7 serving(s)

Number Of Ingredients 12

3 lbs pork butt
1 cup onion (finely chopped)
4 habanero peppers (minced)
1 teaspoon garlic (minced)
1 teaspoon cayenne powder
1/2 teaspoon dried thyme
1 teaspoon fresh parsley (chopped)
1/2 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon liquid smoke
2 teaspoons red wine vinegar

Steps:

  • Grind pork butt with 1/4" plate.
  • Mix all ingredients really well. Let stand in refrigerator over night.
  • Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
  • Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
  • Remove cover and continue cooking until water is gone and sausages are browned.
  • Or cook on grill over medium coals until brown.
  • Note: If you have a smoker, these are great smoked.

Nutrition Facts : Calories 530.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 530, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 43.5

CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

  • Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  • Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

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