ill taste bad). Add the Andouille, 1 Tbsp of Cajun Seasoning
immer and stir in the andouille and garlic. Simmer uncovered until
hen add the garlic and andouille.
Simmer for 5-10
ver medium heat. Brown the sausage patties for 3 to 4
he remaining ingredients, chopping the andouille sausage into small, fine diced cubes
minute and add the andouille sausage. Continue to cook for three
inutes until translucent. Add the sausage and cook another 10 minutes
Slice sausage into 1/4 to 1/
large skillet, cook the sausage; drain off fat.
In
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.
tir well.
Add the sausage of your choice sliced.
br>3.\tThread shrimp and sausage onto 4-inch-long skewers
ver medium-high heat. Add andouille sausage and cook, stirring occasionally, until
igh heat. Cook and stir andouille sausage in hot pot until browned
nd set aside.
Cook sausage in a large pan over
ell pepper, along with the andouille, butter, and Tabasco.
Saute
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.
eat. Add butter, onions, and sausage to the pan and cook