Greens And Andouille Recipes

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SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE



Seared Scallops with Bitter Greens, Fried Shallots and Andouille image

Provided by Guy Fieri

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Canola oil, for frying
3/4 cup all-purpose flour
Salt and freshly cracked black pepper
2 shallots, sliced, separate the rings
3 tablespoons sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil, plus 1 tablespoon
6 ounces andouille sausage (about 2 links), diced
12 scallops, cleaned, dried
1/2 small head radicchio, torn into bite-sized pieces
1 cup baby arugula
1/2 head butter lettuce, torn into pieces
1/2 head frisee, torn
3 chives, minced

Steps:

  • In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
  • In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
  • Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
  • Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
  • Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
  • Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

SAUTEED SCALLOPS WITH ANDOUILLE AND BABY GREENS



Sauteed Scallops with Andouille and Baby Greens image

Categories     Salad     Leafy Green     Pork     Shellfish     Appetizer     Sauté     Dinner     Sausage     Seafood     Scallop     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 appetizer servings

Number Of Ingredients 8

1/4 cup chopped shallots
3 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup plus 3 tablespoons olive oil
1 4.5-ounce bag mixed baby greens
18 sea scallops, side muscles trimmed, halved crosswise
6 ounces andouille sausage,* cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley

Steps:

  • Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover dressing and let stand at room temperature. Rewhisk before using.)
  • Toss mixed baby greens in large bowl with enough dressing to coat. Divide salad among 6 plates. Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet in single layer. Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side. Transfer scallops to plate.
  • Heat remaining 1 tablespoon oil in same skillet over high heat. Add sausage and sauté until crisp, about 3 minutes. Return scallops to skillet and stir just until heated through, about 30 seconds. Sprinkle scallop and andouille sausage mixture around salads, dividing equally. Drizzle scallop and andouille sausage mixture with some of remaining dressing. Sprinkle with parsley and serve.
  • Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS



Pasta With Andouille Sausage, Beans and Greens image

Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.

Provided by Vallery Lomas

Categories     weekday, pastas, sausages, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and black pepper
1 pound rigatoni or any pasta with ridges
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces Andouille sausage, diced
1 shallot, minced
2 garlic cloves, minced
1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups)
1 tablespoon fresh thyme leaves
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup diced fresh tomato (from 1 large)
1/4 cup chopped flat-leaf parsley
1/4 cup thinly sliced chives
1 lemon, zested and cut into wedges, for serving
1/4 cup grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
  • Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
  • Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
  • Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
  • Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

GREEN CHILE, ANDOUILLE SAUSAGE, AND POTATO HAND PIES



Green Chile, Andouille Sausage, and Potato Hand Pies image

These savory hand pies are stuffed with a delicious mix of green chiles, andouille sausage, and potatoes.

Provided by Lela

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 6

Number Of Ingredients 12

2 tablespoons canola oil
3 ½ cups Yukon gold potatoes, cut into 1/4-inch pieces
½ teaspoon salt
¼ teaspoon ground black pepper
3 andouille sausage links, chopped into small pieces
½ cup finely chopped onion
2 tablespoons canned chopped green chiles
2 prepared pie crusts
1 cup shredded mild Cheddar cheese
1 cup shredded Gouda cheese
1 egg
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
  • Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
  • Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
  • Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
  • Space hand pies evenly on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 45.6 g, Cholesterol 77.5 mg, Fat 39.2 g, Fiber 4.5 g, Protein 17.3 g, SaturatedFat 13.8 g, Sodium 897.4 mg, Sugar 2.2 g

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