Season with garlic powder and Cajun spice mix.
Place nonstick
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
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.
Keep grits warm.
Brown andouille sausage slices with vegetable oil in
ver medium-high heat. Cook andouille sausage in the melted butter until
ou sauteed vegetables in, add Andouille sausage and cook over medium heat
Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.
egetable oil.
Add the andouille sausage and brown for 2 to
br>Chop the Tasso and Andouille sausage.
Melt the margarine in
ver medium heat.
Add sausage, peppers, onion, and garlic; saute
br>Add cajun seasoning and file powder.
Add the sausage, chicken
killet over high heat. Add sausage pieces, cut side down. Cook
Saute onions and garlic in the olive oil over medium heat in sauce pan until translucent.
Add andouille sausage and stir well to combine. Cook until some of the fat begins to render from the sausage.
Add the diced sweet potato and cook for 12 minutes stirring frequently.
Add chicken stock until evaporated, 5-10 minutes.
Add cream and reduce until gone.
Season with salt and pepper and keep warm.
ver medium heat. Place the andouille pieces into the skillet cut
educe heat to low. Add andouille sausage, chicken, and reserved bacon. Cook
inch chunks.
dice andouille sausage.
using a dutch oven
Slice sausage into 1/4 to 1/