Andouille sausage adds a spicy, smoky flavor to these delicious recipes. Often associated with Cajun and Creole cooking, andouille sausage is used in jambalaya, lasagna, gumbo, and seafood dishes.See Popular Andouille Sausage Recipes
Jess Jackson asks for this ersatz gumbo every time he visits his Kentucky farm. "He always says, 'We should have this once a week,' " Huffman says. "Then, when he's about halfway through the bowl -- 'OK, twice a week.' It's not authentic gumbo, but Creole flavors have crept up to Kentucky."
Etouffee -- from the French word for smother, stew, or braise -- is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour, and only three ounces of andouille sausage to make the recipe lighter.
This gumbo has a delicious flavor and is an ideal comfort food.
Jambalaya is a classic dish made with shrimp, sausage, and plenty of seasonings. If you've never had it, try this simple recipe.
Bryan Caswell's method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet, and bakes it. As the corn cooks, it turns creamy in the middle and crusty on the edges. Caswell's tip: "Be sure to bear down on the cob a bit when grating to extract all the juices in the kernels."
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To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage and a good hit of Old Bay seasoning.
Beef is swapped out for chicken and andouille sausage in this Cajun-inspired lasagna. Top with Parmesan and parsley.
Andouille sausage and crawfish tails reflect the Cajun roots of this robust salad. Can't find these Louisiana specialties? Substitute other smoked sausage and cooked shrimp.
Tired of plain lasagna? Try this spiced up version, which includes Cajun seasoning and andouille sausage.
Smoked sausage and ham make this a hearty main dish. It's perfect for a potluck--just transfer the mixture to a slow cooker.
This hot and spicy shrimp recipe takes it's cue from Cajun seasoning, red pepper sauce, and red pepper flakes. Serve with andouille sausage and grits to complete the meal.
So very good, so Louisiana-style good. You are not going to believe how easy this dish is to prepare.
This thick dish of shrimp, sausage, and chicken begins with a dark roux (ROO), flour and fat cooked slowly over low heat to the color (light to dark) specified in the recipe. Spicy and served over rice, gumbo is a mainstay to serve on holidays.