Andouille Sausage Recipes

Andouille is a type of smoked sausage that is made out of minced pork, onions, pepper, seasonings, wine, and garlic. Though these sausage recipes originated in France, they are quite popular around the world, especially in the United States, where it is often associated with Cajun cooking.

These sausages are also known as hot link sausages due to their spicy taste. These can be cooked using various seasonings to spice up the dish.

• 1 pound, andouille sausage (cut into ¼-inch-thick slices)
• 3, chicken thighs (boneless)
• 3, chicken breasts (boneless; skinless)
• 4 cups, chicken broth
• 1, onion (chopped)
• ¼ cup, extra virgin olive oil
• 1 bowl, cooked rice (hot)
• 1 tablespoon, creole seasoning

• 1, green bell pepper (cubed)
• ½ cup, green onions (sliced)
• ½ teaspoon, dried thyme
• ¾ cup, all-purpose flour
• 2, celery stalks (sliced)
• 3, garlic cloves (minced)
• 2, bay leaves
• 4 cups, water
• ¼ cup, celery leaves (finely chopped)
• 1 pinch, filé powder (add more if needed)
• 1 teaspoon, hot sauce

Heat the olive oil in a pan and add the sausage slices to it. Cook them over medium heat, till they become brown and begin to crumble. Remove them from the pan; keep aside. Cut the chicken thighs along with the breast pieces into equal sizes. Cook them in the sausage's drippings over a medium flame, till they turn brown. Remove the chicken from the pan; set it aside.

Add some more olive oil to the pan. When the oil becomes hot, add the all-purpose flour to it. Stir it over medium heat by whisking it, continuously. The flour will soon become caramel colored. Then, add the chopped onions, minced garlic, and green bell pepper, into the pan. Sauté till the vegetables become tender. Pour the chicken broth and water into the pan; allow it to boil.

Now, put the chicken pieces, bay leaves, creole seasoning, and hot sauce, into the boiling mixture. Let the liquid simmer on low heat; stir occasionally. Then, add the sausages along with the green onions to the pan; sauté them for about 30 minutes. Take the pan off the heat and transfer the contents to a serving dish. Garnish the prepared dish with the celery leaves and filé powder. Serve it with the rice.

• 6 ounces, andouille sausage
• 1 medium-sized bag, long-grain rice
• 1 can, black-eyed peas (rinsed; drained)
• 1 cup, chicken broth (fat-free; low-sodium)
• ½ cup, green onions (sliced)

• ½ cup, onion (finely chopped)
• 1 teaspoon, olive oil
• 1 can, diced tomatoes
• 1 teaspoon, Tabasco sauce
• ½ teaspoon, Cajun seasoning
• 1 teaspoon, minced garlic

Cook the rice in a microwave oven for 6 minutes on a high setting. In a large saucepan, heat the olive oil over a medium flame; add the chopped onions, minced garlic, and Cajun seasoning, to it. Cook for 2-4 minutes. Sauté continuously so that the garlic does not stick to the pan.

Now, add the cooked rice, black-eyed peas, tomatoes, and chicken broth, into the saucepan; bring it to a boil. Then, add the sausage to the pan and allow the mixture to simmer on low heat for 5 minutes, till the rice becomes tender. Pour the Tabasco sauce into this. Transfer the contents of the pan to a bowl. Garnish with the green onions. Serve hot.

• 2 pounds, smoked andouille sausage (cut into ¼-inch-thick slices)
• 2 pounds, large Gulf shrimp (peeled and deveined)
• 2 pounds, okra (trimmed into ¼-inch-thick slices)
• 1 pound, long-grain rice (cooked)
• 3, onions (finely chopped)
• ¾ cup, all-purpose flour
• 2 teaspoons, dried oregano

• 1, yellow bell pepper (chopped)
• 2, celery stalks (peeled and chopped)
• 2, bay leaves
• 5 bottles, clam juice
• 3, tomatoes (deseeded and diced)
• 1 teaspoon, cayenne pepper

• 2 cans, tomatoes (diced)
• ¾ cup, lard
• 2 teaspoons, salt
• 1, red bell pepper (chopped)
• 5 tablespoons, extra virgin olive oil
• 1, green bell pepper (chopped)

Heat the oil in a large pan. Add the flour to the pan and whisk it, till it becomes brown in color. Add the celery, chopped onion, and bell peppers, to the pan, and let it cook for 5 minutes. Then, sprinkle the cayenne pepper, salt, oregano, and bay leaves, over the vegetables. Now, put the sausage, clam juice, and canned tomatoes, into the pan. Allow the mixture to boil for about 15 minutes.

Reduce the heat and add the okra to the pan. Let the mixture simmer over low heat for about 20 minutes, till it becomes tender. Lastly, add the shrimp to this, and let it cook for 5 minutes. Transfer the gumbo to a bowl; garnish it with the tomatoes. Serve with the rice.