I am currently in possession of a pound of super smokey andouille sausage. I have never worked with it before and I'm a little intimidated by its powerful bouquet. It smells like it lived in a smoker for two years.
I don't want to make gumbo or jambalaya with it just because I'm not into it, so please to provide other suggestions.
Sweat onion and add some minced turkey once they start to go translucent. - not too much, about 200 grams. Also use about 200 grams of sausage, chopped up small. Brown the mince, and add 2 cloves of garlic shopped real small. Cook for 1-2 minutes.
Add a jar of roasted peppers (make sure to dry them on kitchen paper), a can of chopped tomatoes, about 2 tbs of roasted paprika powder and a pinch of allspice.
Then add about 500 mil of good strong chicken stock, and add 400 grams of rice. Stir this a LOT and let the rice absorb the stock. If the mix is too wet, add a bit more rice.
The flavor of the sausage will be transferred to the dish. Taste at this stage, and season, and perhaps add more paprika and allspice. You are looking for a nice, slightly spicey, smokey flavor.
Joe, I am not a fan of okra, although it is edible when fried, like most things. See, this is my challenge: Cajun is not really my bag, baby, so I'd rather go further afield to find a use for this signature ingredient of Cajun cooking.
I forgot how attached colonials are to the atavisms that remain proof of their former servitude and eternal inability to come up with something better themselves.
Start a loaf of rustica bread, and soak some anasazi beans.
Tomorrow, brown the sausage with some garlic and a bay leaf and whatever. Like savory spices.
Add chicken stock, then the anasazi beans and spice it so it's good, with the savory spices, some cayenne or something, and some liquid smoke if you like. Also make the bread. I am not your mother. You know how to do this.
When it's almost done, add a whole bunch of chopped mustard greens and finish cooking, then serve with the bread.
It is the most ugly soup in the world, but it's really good.
OK, this is actually a Linguicia sandwich, so sue me. I think it would work quite well with Andouille. Now I am totally jonesing for some Linguicia and I don't know anywhere around here that carries it. Damn you liv!
__________________ Old Pain In The Ass says: I am on a mission from God to comfort the afflicted and afflict the comfortable; to bring faith to the doubtful and doubt to the faithful.
Andouille sausage is very good in hopping john, substitute the sausage for ham bone. Or throw both in. Black eyed peas and smoked sausage are made for each other.
I went a whole different way. A delicious way, as it turned out. I made Spaghetti alla Carbonara with chopped andouille in place of the pancetta/bacon. I started out using just two sausages (maybe a half pound?) because the andouille is so intensely smoky I thought it might overwhelm the dish. I think that was just about the right amount for a pound of pasta.
The first step in any carbonara is to boil water and to put a large pasta serving bowl in the oven at 200. Once the water was ready, I cut up the andouille so it was in chunklets vaguely reminiscent of how my mom does the pancetta for her carbonara, then I sauteed them in olive oil until they were crispy and the fat rendered, about 8 or 9 minutes, I'd say.
While the sausage was crisping, I grated a half cup of parmesan and a half cup of Romano into a small bowl. Then I cracked three eggs into the cheese and pressed 4 garlic cloves into the eggs. Whisked it all up and set it aside.
Once the andouille looked nicely browned, I threw in a half cup of white wine and let it cook down for another 5 or 6 minutes until the alcohol cooked off.
Always put the spaghetti in the water when you add the wine, that way the pork product is ready just a minute or so before the spags. Timing is of the essence in composing a carbonara so NB.
All that was left was throwing it all together. I drained the spaghetti and dumped them into the skillet with the andouille, gave them a quick toss. Then I took out the warm serving bowl and upended the skillet over it, dumping the spags and andouille into it the bowl. Quickly, quickly, I added the egg mixture and tossed with the pasta and sausage vigorously but not frenetically.
This is the challenging part. You do not want the eggs to scramble. The secondary heat from the pasta and bacon will cook the eggs, but you want them to retain a creamy consistency. I use one of those spaghetti claws to get up in there and just flip and turn the spags constantly for a minute or two until there are no pools left.
Top with salt and freshly grated pepper to taste (I added almost no salt this time because the andouille was already quite salty), chopped fresh parsley if you want (I rarely want) and nom.
I thought it was excellent with the andouille. Smokier, spicier and with that sausage-flavor finish.
At liv's recommendation I bought some andouille and made Emeril's Sausage Chili for our annual chili cook-off at work. It came in 3rd place out of 6 but a couple people said it was their favorite. I liked it but it seems wrong to call it chili; I think to me chili will always have regular ground beef.
At liv's recommendation I bought some andouille and made Emeril's Sausage Chili for our annual chili cook-off at work. It came in 3rd place out of 6 but a couple people said it was their favorite. I liked it but it seems wrong to call it chili; I think to me chili will always have regular cubed beef chuck.
But really, the only thing you need for chili con carne is chili and carne, in whatever form they take.
Now people adding a bunch of other crap can .
Actually, over the years I have become I kinder gentler chili aficionado. Those persons can call it 'chili' if they want to. However, chili con carne is reserved for the real deal.
Inspired by pea's ugly soup and Ang's Tuscan soup, I made a soup with the last of the andouille. I learned two things in the process:
1. Fuck soaking beans. Fuck it right in the ear.
2. Andouille sausage makes even the simplest things taste layered and complex.
I chopped the sausage again and crisped it in my slow cooker (it has a detachable pot that can be used stovetop and in the oven). I removed it and set it aside, then sauteed a chopped onion in the andouille fat, then 3 cloves of minced garlic. I threw in like 8 or 10 cups of chicken broth, a handful of fresh rosemary and thyme branches and 2 cups of dry cannellini beans.
I brought it to a simmer stovetop then transfered the pot to the slow cooker base set to Low heat. Four hours later I checked, expecting to find that the beans needed a few more hours to soften but nope, they were already fully cooked, even overcooked (I like a firm bean). Since the beans were a little too soft for my taste, I removed the stems of thyme and rosemary, whipped out ye olde immersion blender and pureed the whole thing. Then I added back the andouille and left it to sit on the Warm setting until dinner time.
Just before serving I chopped up some fresh thyme and rosemary and sprinkled it on top of the soup. Eating ensued.
It was great in texture and flavor. I really liked it. Also it looked totally pretty, a harvest gold color base with lovely burgundy chunks of andouille and sprinkles of forest green herbs.
You still have to cook them even after you've soaked them overnight. What I discovered is that if you put dry, unsoaked beans in the slow cooker for a few hours they'll cook up just fine without the soaking. Granted, the cannellini beans that I used are very small so they went from dry to done in four hours, whereas I'm sure a larger, tougher bean would take longer. Still, why bother to soak overnight if you can slow cook in one fell swoop?
Andouille Sausage, No Gumbo, No Jambalaya
Sonoma Bear
Re: Andouille Sausage, No Gumbo, No Jambalaya
. Once the water was ready, I cut up the andouille so it was in chunklets vaguely reminiscent of how my mom does the pancetta for her carbonara, then I sauteed them in olive oil until they were crispy and the fat rendered, about 8 or 9 minutes, I'd say. 
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