Cook for a minute and add the andouille sausage. Continue to cook for three
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
arlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue
br>Add smoked nutria and andouille sausage.
Saute in roux approximately
Slice sausage into 1/4 to 1/
igh heat. Cook and stir andouille sausage in hot pot until browned
br>Chop the Tasso and Andouille sausage.
Melt the margarine in
ay leaves in the water for at least 30 minutes.
br>Use 4 metal skewers. For each skewer use, 2 tomatoes
ver medium-high heat. Add andouille sausage and cook, stirring occasionally, until
hile.
Next, slice the andouille sausage into penny slices and add
ed-high heat and cook for about 15 minutes or until
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.
ver medium-high heat. Cook andouille sausage in the melted butter until
Heat the olive oil in a large soup pot.
Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
Add ginger and andouille and cook for 5 minutes, stirring occasionally.
Add the tomatoes and their juices; bring to a boil.
Add the stock and kale; return to a boil.
Reduce heat to medium, simmering until the kale is tender (about 10 minutes).
Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.
ngel hair pasta, and cook for 5 to 6 minutes or
lour into roux and cook for 2 minutes.
Whisk chicken
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.
In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours.
Season to taste with salt and pepper.
Ladle into bowls and garnish with cilantro and sour cream if desired.