Jambalaya is one of the dishes you can make with andouille sausage.
Made from pork butt, shank, pork fat, spices and middle beef casing, andouille sausage is a Cajun sausage specialty. Originally developed in Germany and France, andouille sausage projects a spicy, course-ground flavor that is further developed when it is smoked to a dark, brown color with a tight, crunchy consistency on the casing. Andouille sausage can be eaten on its own or used in a variety of Cajun dishes.
Instructions
Hot Andouille Sausage Po-Boys
1. Grill the andouille sausages until they are brown and hot to the touch. Drain the grease and put the sausages on a plate.
2. Cut the French bread in half, and spread the spicy Cajun mustard on the bread to taste.
3. Place the sausage on the French bread, and garnish with cheese, tomatoes, pickles, lettuce and mayo. Serve with a slice of dill pickle.
Jambalaya with Shrimp and Andouille Sausage
4. Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onions, chopped bell peppers, minced garlic and sausage to the Dutch oven. Saute the ingredients for 5 minutes.
5. Add the rice, paprika, black pepper, oregano, onion powder, thyme, garlic salt and bay leaf and cook for 2 minutes.
6. Add the chicken broth, water, tomato paste, hot pepper sauce and diced tomatoes. Bring the mixture to a boil. Reduce heat and cover, simmering for 20 minutes. Add the shrimp and cook for 5 additional minutes.
7. Let the jambalaya stand for 5 minutes before serving. Discard the bay leaf and stir in the parsley. Serve in a bowl with hot sauce.
Red Beans and Rice with Andouille Sausage
8. Soak the red beans in a large bowl overnight. This helps to soften the beans and also reduce the amount of gas buildup in the beans.
9. In a large saucepan, heat the oil over medium heat. Add the andouille sausage and cook until the sausage appears golden brown, about 10 to 12 minutes. Transfer the sausage to a plate using a slotted spoon, making sure to keep the sausage drippings in the saucepan.
10. Add the onion and garlic to the saucepan and cook until each are soft.
11. Add the soaked red beans and 4 1/2 cups water. Bring the mixture to a boil. After the boil is reached, reduce the heat to medium-low to allow the mixture to simmer. Cover and cook until the red beans are tender, which should be about 1 to 1 1/2 hours. If the mixture gets to thick, add more water as necessary. After the red beans are tender, use a spoon to smash about 3/4 of the beans against the side of the saucepan to increase the creaminess of the mixture.
12. Stir in the andouille sausage and heat for another 10 to 15 minutes. Season with salt, pepper and hot sauce as necessary. Serve with white rice in a bowl.
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