Hearty Cajun Andouille Sausage Dip Recipes

HOPPIN' JOHN WITH ANDOUILLE

Hoppin' John with Andouille image

Hoppin' John is a traditional peas and rice Southern dish. This recipe uses andouille sausage as the protein and includes other flavorful ingredients such as okra, peppers, celery and tomato. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick
1 10-ounce bag frozen sliced okra, thawed and drained
3 stalks celery, sliced 1/2 inch thick
1 yellow bell pepper, cut into 1/2-inch pieces
1 bunch scallions, roughly chopped (white and green parts separated)
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
Kosher salt
1 cup long-grain white rice
1 cup frozen black-eyed peas, thawed
2 plum tomatoes, seeded and chopped

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.

Nutrition Facts : Calories 490 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 878 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 25 grams, Sugar 5 grams

CAJUN JAMBALAYA WITH ANDOUILLE SAUSAGE AND TASSO

Cajun Jambalaya With Andouille Sausage and Tasso image

This Cajun-style dish contains no tomatoes or tomato sauce. From Miss Ruby's Southern Creole & Cajun Cuisine.

Provided by lazyme

Categories Pork

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

5 small bay leaves
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
5 tablespoons margarine
3 cups white rice, browned (we prefer Uncle Ben's)
1/2 lb tasso or 1/2 lb other smoked ham
1/2 lb andouille smoked sausage or 1/2 lb any good Polish sausage
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, minced
1/4 cup margarine
5 1/2 cups chicken stock

Steps:

Combine the seasonings and set aside.
In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
Chop the Tasso and Andouille sausage.
Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
Stir in the browned rice and add the stock.
Stir well and bring to a boil.
Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
This must be stirred frequently to keep the rice from sticking and burning.
Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
Serve 2 molds for a main course or 1 for an appetizer.
Serve with little green peas and whole kernel com.

Nutrition Facts : Calories 435.9, Fat 18.7, SaturatedFat 4.8, Cholesterol 17.8, Sodium 635, Carbohydrate 55, Fiber 2.9, Sugar 4.4, Protein 10.7