minute and add the andouille sausage. Continue to cook for three
arlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue
br>Add smoked nutria and andouille sausage.
Saute in roux approximately
Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until browned.
Stir in oregano, garlic, and paprika, and cook 1 minutes or until fragrant. Add red wine, and cook, stirring often 2-3 minutes or until wine is reduced and thickened.
Transfer to shallow bowl. Serve with wooden picks.
add the stock, spices, cooked andouille sausage, salt, and peppers.
Stir
ooked through, breaking up bulk sausage with back of fork, about
Slice sausage into 1/4 to 1/
Heat the olive oil in a large skillet and saute the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
Add beans, stewed tomatoes, bouillon and water. Simmer for 10 minutes.
Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
Serve the mixture in individual soup bowls with a portion of cooked rice on the top.
br>Stuff as directed in stuffing recipe, and brush with melted butter
ill taste bad). Add the Andouille, 1 Tbsp of Cajun Seasoning
ver medium-high heat. Add andouille sausage and cook, stirring occasionally, until
igh heat. Cook and stir andouille sausage in hot pot until browned
Mix butternut squash, brown sugar, and cinnamon together in a bowl.
Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.
Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.
br>Chop the Tasso and Andouille sausage.
Melt the margarine in
Chop onions and celery.
Chop andouille sausage into bite sized pieces and fry together with owen sausage.
Saute onions and celery in sausage grease until soft.
Melt cheese and cream of mushroom soup.
Chop green onions (just the green stem part) and parsley.
Mix everything together with green onions and parsley.
Serve warm with butter crackers.
This makes a large batch. Freeze unused portions in quart sized zipper bags for quick use later.
Heat bacon drippings in a large heavy saucepan over medium-high heat.
Saute onions, bell pepper and parsley, stirring occasionally until onions are clear.
Add wine, garlic, soy sauce and andouille (sausage); mix well.
Add salt and soy sauce; stir. Add potatoes and stir.
Cover, reduce heat to low and simmer, stirring occasionally until potatoes are tender, about 30 minutes.
ver medium-high heat. Cook andouille sausage in the melted butter until
ou sauteed vegetables in, add Andouille sausage and cook over medium heat
hile.
Next, slice the andouille sausage into penny slices and add
killet over high heat. Add sausage pieces, cut side down. Cook