3 Answers

• Reputation: 2421 Q&A: 41 0 26 1858 797 4 Classifieds: 0 0 what's this? Follow Following 5 freikja

  3 0 Andouille goes with anything Cajun, obviously, so as a Cajun whose favorite sausage just happens to also be andouille, l'll stick it in just about anything - gumbo, jambalaya, even little chunks in shrimp creole. A friend of mine introduced me to a great dish including Andouille, though, and this is what l make when l don't have the time for the labor-intensive Cajun dishes l'd otherwise make. lt's a recipe that l adjust based on the number of people eating, and is not an official recipe, so you'll have to kind of play around with the amount, but at least start with one sausage per person. Pasta Pesto Grilled asparagus with garlic salt and pepper (which you can throw in the oven and will chop up and add to the final recipe) Roasted bell pepper (l prefer yellow ones, but any preference works, and you can toss this in the oven with the asparagus - but it takes longer, so toss it in first and broil that fucker til it's charred, then turn the heat down and add the asparagus) Andouille (throw in oven or into a pan and sear the outside) Parmesan or feta - either works, and they change up the flavor. You can throw in an onion for good measure if you like, but it's not necessary. Boil your pasta, strain and toss it back in the pan. Chop up your asparagus and slice your sausage and toss in pan. Put your pepper in a paper bag or paper towel to remove charred skin (but don't run it under water!), then use a quarter or half of it cut into thin strips. You can save the rest for future tasty dishes. Toss some cheese and desired amount of pesto in, mix all that shit up and get it hot again over relatively low heat so it doesn't burn, and voila! Tasty treats. lf going for a fancier Andouille dish, there are some great Cajun recipes out there, and crawfish etoufee over grits is fucking DIVINE. freikja answered in Meat 9 months ago | Report 1 comment by freikja… 0 0 Also, l usually do corkscrew pasta - for some reason, it just seems to work better than any others, and holds the pesto well. freikja commented 9 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 387 Q&A: 11 0 3 128 21 0 Classifieds: 0 0 what's this? Follow Following 0

  1 0 Favorite recipe for making it, or favorite recipe for using it? For using it, I like to make a crawfish etouffe and serve it over grits. Andrew Beck answered in Meat 9 months ago | Report 1 comment by lilmonster206… 0 0 Recipe for using it. Thanks for helping me clarify! That sounds amazing! lilmonster206 commented 9 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend:

• Reputation: 79 Q&A: 3 0 0 21 2 0 Classifieds: 0 0 what's this? Expert: 1 topic Meat Business Tamara Murphy from Terra Plata is a business on Questionland Seattle Follow Following 0

  1 0 I like to grill andouille add it to clams and mussels. Tamara Murphy from Terra Plata answered in Meat 9 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

  Share this answer with a friend: