Cajun Scramble With Andouille Sausage Recipes

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ANDOUILLE SAUSAGE CAJUN SCRAMBLE RECIPE - (4.5/5)



Andouille Sausage Cajun Scramble Recipe - (4.5/5) image

Provided by rossboys

Number Of Ingredients 9

1/2 package (13.5 ounce) JOHNSONVILLE® Andouille Fully Cooked Sausage, coin sliced
6 large eggs, beaten
1 teaspoon Cajun spice blend
2 tablespoons Pompeian OlivExtra® Premium oil blend
1 small Klondike Rose® potato, 1/4 inch dice
1 small onion, chopped (1/2 cup)
1 medium green pepper, chopped (1/2 cup)
1/2 cup Pepper Jack cheese, shredded
1/2 cup salsa, (mild, medium or hot to taste

Steps:

  • 1 In a medium size bowl whisk together eggs and Cajun spice blend and set aside. 2 In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes. 3 Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs). 4 Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook. 5 After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute). 6 Divide the scramble between 2 plates top each with your favorite salsa. Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.

ANDOUILLE SAUSAGE CAJUN SCRAMBLE



Andouille Sausage Cajun Scramble image

Make and share this Andouille Sausage Cajun Scramble recipe from Food.com.

Provided by Johnsonville Sausage

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 (13 1/2 ounce) package Johnsonville Andouille Fully Cooked Sausage (use 1 link, coin sliced)
6 large eggs, beaten
1 teaspoon cajun seasoning
2 tablespoons olive oil
1 small red skin white potato (1/4 diced)
1 small onion, chopped (1/2 cup)
1/2 medium green pepper, chopped (1/2 cup)
1/2 cup shredded monterey jack pepper cheese
1/2 cup salsa (mild, medium or hot to taste)

Steps:

  • In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
  • In a large non stick skillet over medium-low heat, add olive oil.
  • Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
  • Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly.
  • Add sliced sausage and stir fry another 2-3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
  • Pour the eggs over the sausage mixture, allow them to sit and cook for a minute.
  • Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom of the pan and the ingredients to incorporate into the eggs.
  • After each fold, pause for a few seconds allowing the eggs to cook.
  • After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage.
  • Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
  • Divide the scramble between 2 plates top each with your favorite salsa.
  • Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.

CAJUN SCRAMBLE WITH ANDOUILLE SAUSAGE



Cajun Scramble With Andouille Sausage image

A yummy sounding breakfast from the Johnsonville sausage company. While this sounds like a great breakfast, it would make a perfect dinner, too, accompanied by a nice green salad.

Provided by Jostlori

Categories     Breakfast

Time 28m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces andouille sausages, sliced into 1/4 inch rounds
6 eggs, beaten
1 teaspoon cajun seasoning
2 tablespoons olive oil
1 red rose potato, 1/4 inch dice
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup monterey jack pepper cheese, shredded
Crystal hot sauce (to garnish, or other Louisiana style hot sauce)

Steps:

  • In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
  • In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
  • Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
  • Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook.
  • After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
  • Divide the scramble between 2 plates top each with your favorite Louisiana-style hot sauce or salsa.

ANDOUILLE SAUSAGE HASH



Andouille Sausage Hash image

I threw this hash together last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down. -Paulette Heisler, Tampa, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1 tablespoon canola oil
1 pound fully cooked andouille sausage links or smoked kielbasa, cut into 1/4-inch slices
1 package (28 ounces) frozen O'Brien potatoes
1 jar (16 ounces) double-cheddar cheese sauce
3 tablespoons Louisiana-style hot sauce
2 cups shredded sharp cheddar cheese
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 443 calories, Fat 32g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1357mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

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