Quick & Easy Andouille Sausage Sandwich on the Flattop Griddle | Let’s Go!
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Andouille Sausage: Start to Finish
This spicy smoked sausage is great on it's own and perfect for your jambalaya, pot of beans or your next crawfish boil. #sausage #Cajun #crawfishboil
Ingredients:
10 lbs(4.5kg) fatty pork
90g plain salt
50g fresh garlic
20-50g cayenne pepper
30g black pepper
10g thyme
11g pink cure #100
120g nonfat powdered milk
400ml dry white wine
0:00 Intro
0:38 Spices
3:51 Meat and Grinding
5:07 Mixing
7:35 Stuffing the Sausage
11:06 Hanging and Smoking
12:47 Poaching
14:30 Taste Test
Music:
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Kale with Andouille Sausage Recipe | Simple Sides (Watch in 4K!)
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About a month ago we brought you guys a Taco Bell Inspired Gourmet Waffle Taco. Not only did that taco have a delicious fried chicken but we topped it with Kale and Andouille Sausage. So today we're bringing you our recipe for this quick and easy side. This recipe goes great with any meal, put it next to a steak or chicken at dinner or top it with a poached egg and serve it up for breakfast. We hope you try our Simple Kale with Andouille Sausage Recipe! :D
Gourmet Waffle Taco
FULL RECIPE
Ingredients
Andouille Sausage (2 links diced)
Kale (5-7 leaves
onion, diced
garlic, diced
1/4 cup chicken stock (optional)
lemon
salt
olive oil
How To
Prepare your kale: Pull kale leaves from stems and discard stems. (You could also save them for juicing later)
Pour olive oil in a medium heat pan and sauté onions until they start to become translucent.
Add diced Andouille Sausage to pan to coat. The Andouille is already cooked so we are simply heating and coating
Add kale to pan and slightly mix
Add chicken stock and cover for 2-4 min.
Uncover and mix the now wilted kale. Add the garlic, mix and cover for another minute or two.
Uncover pan, salt and squeeze lemon over the top. Give it a final mix.
Plate!
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Easy Jambalaya Recipe with Shrimp and Andouille Sausage
When I look back throughout my culinary career I always seem to make things in 10 year increments. It's like I hear about it, I make it, and then for some reason I don't make it again for another 10 years, and the same goes with this easy jambalaya recipe.
I first learned how to make jambalaya when I was working at a country club from a southern chef. I don't exactly remember how I did it but I remember it being packed with chicken, sausage and shrimp and it being absolutely delicious. It was like the cajun's version of risotto with in your face flavor. Ever since then I've loved jambalaya but as I stated before I've seriously only made it 3 times in my life.
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Easy Jambalaya Recipe with Shrimp and Andouille Sausage
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Ingredients
For the Cajun Spices:
2 tablespoons of sea salt
2 teaspoons of ground mustard
1 tablespoon of onion powder
1 tablespoon of garlic powder
1/2 teaspoon of white pepper
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 tablespoon of paprika
1 tablespoon of thyme
For the Jambalaya:
8 strips of chopped bacon
4 tablespoons of unsalted butter
2 peeled and small diced sweet onions
6 small diced stalks of celery
1 each seeded and small diced red and green bell pepper
4 finely minced cloves of garlic
4 slices vine ripe tomatoes
4 slices andouille sausage links
3 each sliced chicken thighs and tenders
2 cups of chicken stock
2 1/2 cups of long grain rice
1 pound of peeled deveined and diced shrimp
optional garnish: chopped parsley green onions and thyme
Instructions
1. Cajun spices: combine all ingredients together in a small bowl and set aside. Note there will be some leftover.
2. Jambalaya: In a large dutch oven pot over medium heat add in the bacon and cook until the lardons are crispy. set them aside.
3. Add the butter to the pot and caramelize the onions, about 20 minutes. Once brown add in the celery, peppers, garlic, tomatoes and 2 teaspoons of the spice blend. Stir and simmer on medium heat for 10 minutes.
4. Next, add in the sausage and chicken and cook until the chicken is done, about 10 minutes.
5. Add in the chicken stock, rice, shrimp and 2 more teaspoons of the spice blend. Stir and cover and cook for 15 to 18 minutes or until the rice is cooked.
6. Serve with optional garnishes!
Homemade Andouille Sausage Recipe • A Louisiana Classic! - Episode #228
Bonjour my friends! In this episode I'll show you how to make my Homemade Andouille Sausage recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Cajun Creamy Pasta With Shrimp & Andouille Sausage
Creamy cajun pasta with shrimp and andouille sausage is a delicious restaurant quality dish that you can easily make in your own home kitchen! Join Eric from Simply Elegant Home Cooking as he demonstrates the steps for this recipe. One of the keys to the dish is to not overcook the shrimp, and if you follow along you will be guaranteed a perfect result when you make this creamy cajun pasta dish!
Ingredients:
-1 pound large wild shrimp
-6 ounces (2 links) andouille sausage
-14 ounces San Marzano Tomatoes
-3 cloves garlic
-4 tablespoons olive oil
-1 red bell pepper
-1/2 white or yellow onion
-4 teaspoons cajun seasoning
-1/4 teaspoon crushed red pepper flakes
-1 cup heavy cream
-3 green onions
-1/2 pound penne pasta
Directions:
-Set out the shrimp at least 30 minutes before cooking. Clean, peel, and devein them. Also get a large pot of pasta ready heating up so it is ready when you need.
-While the shrimp sit out, start by making marinara sauce. This is done by adding 2 tablespoons of olive oil into a COLD sauce pan, along with 2 cloves of crushed garlic. Turn on the heat to medium and watch for the garlic to sizzle. As soon as a steady sizzle is reached, turn the heat down to medium low and cook the garlic for 3 minutes. Do not brown the garlic. Then after 3 minutes, add in the crushed San Marzano Tomatoes, 2 teaspoons cajun seasoning, and the red pepper flakes. Turn up the heat to medium until a boil is reached and then turn down to medium low. The sauce will need to simmer for 10-15 minutes, and will need to be stirred every few minnutes.
-While the sauce cooks, you can prep the shrimp and andouille sausage. Add the remaining 2 teaspoons of cajun seasoning to the shrimp and mix thoroughly using your hands. Cut the andouille sausage links into thin slices. You can also use this time to slice up the onion and red bell pepper.
-After simmering the sauce for 10-15 minutes, it should have thickened up a bit. Once this is ready, remove that pan from the heat and begin preheating a large pan big enough to make the cajun creamy pasta sauce and make sure it will also hold the cooked pasta which will be added later.
-Once pan is preheated on medium high heat, and a bit of olive oil and cook the shrimp. You can either cook for 1 minute on each side, or you can stir fry them for 2 minutes moving constantly. DO NOT OVERCOOK THE SHRIMP!!! they will be added back into the sauce at the end so don't worry if they are slightly undercooked in the middle. Remove the shrimp from the pan, add in a little more oil (if needed) and add in the andouille sausage. The andouille sausage is precooked so you only need to sear the exterior which takes about 3 minutes per side. Remove from the pan once cooked and set aside with the shrimp.
-In the same pan, with the oil still in it, add in the onion and red bell pepper. Add in a bit of salt and pepper if desired. Saute the veggies for about 7 minutes or until lightly browned.
-After the veggies are ready, leave them in the pan and add in the marinara sauce that you prepared earlier. Stir to incorporate first, and then add in the cup of heavy cream. Stir again. The creamy pasta sauce will need to simmer on medium low for about 10 minutes and this is a perfect time to cook the pasta.
-Cook the penne pasta according to the box for al dente. The pasta will be ready right as the sauce thickens up.
-Once pasta and sauce are ready, drain the pasta and add directly into the sauce pot. Do not rinse the pasta! Add back in the shrimp and andouille sausage and stir everything to incorporate with the heat still on medium low.
-At the very last minute, add in the chopped green onions and stir again.
-Serve and enjoy!