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Grilled Shrimp and Andouille with Hot Ravigote Sauce
2008-03-06 01:31:00 Hot ravigote sauce 1 tbsp. unsalted butter 2 tbsp. finely diced yellow onion 2 tsp capers, rinsed and drained 1 1/4 tsp roasted garlic puree 1/8 tsp cajun seasoning 1/8 tsp freshly ground black pepper 1/8 tsp ground white pepper 1/8 tsp crushed red pepper flakes Pinch of salt 1 1/2 cups heavy whipping cream 4 tsp Creole mustard 1 tsp prepared horseradish 1/8 tsp Worcestershire sauce 1/8 tsp ...
Crockpot Meals: Andouille & Lentil Stew
2008-01-03 09:48:00 *This can be a Once A Month Cooking (OAMC )Recipe On New Years we traditionally have black-eyed peas but this year I found at the last minute that I didn’t have them and substituted lentils. Wow, I was pleasantly surprised! The lentils gave the stew a mellower flavor than the black eyed peas and I really liked ...
By: Baking Delights
Andouille Sausage
2007-04-08 17:17:00 1?1/2 Yards large sausage casing, approximately (about 2?3 inches wide)4 Pound Lean fresh pork2 Pound Pork fat3 1/3 Tablespoon Finely minced garlic2 Tablespoon Salt1/2 Teaspoon Freshly ground black pepper1/8 Teaspoon Cayenne1/8 Teaspoon Chili powder1/8 Teaspoon Mace1/8 Teaspoon Allspice1/2 Teaspoon Dried thyme1 Tablespoon Paprika1/4 Teaspoon Ground bay leaf1/4 Teaspoon Sage5 Teaspoon Colgin's liquid hickory smokeSoak the casing about an hour in cold water to soften it and to loosen thesalt in which it is packed. Cut into 3 yard lengths, then place the narrowend of the sausage stuffer in one end of the casing. Place the wide end ofthe stuffer up against the sink faucet and run cold water through the insideof the casing to remove any salt.(Roll up the casing you do not intend to use; put about 2 inches of coarsesalt in a large jar, place the rolled up casing on it, then fill the rest ofthe jar with salt. Close tightly and refrigerate for later use.)Cut the meat and fat into chunks ab...
By: copycat recipes
Duck And Andouille Sausage Gumbo Recipe
2007-02-18 14:40:02 Duck And Andouille Sausage Gumbo 4 to 5 pound duck2 onions, medium diced2 stalks celery, sliced medium2 bell peppers, medium diced2 tablespoons garlic, minced1-1/2 cups dark roux1-1/2 teaspoons Creole/Cajun seasoning1-1/2 teaspoons Worcestershire sauce1 teaspoon salt2 teaspoons Tabasco3/4 pound andouille, sliced2 tablespoons Kitchen Bouquet (for color)1 teaspoon white pepper1/4 cup green onions, chopped1/4 cup parsley, chopped Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-1/2 quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour. Add the remaining onion,...
Sweet Corn and Andouille Soup
2007-01-31 09:59:02 by Chef Paul PrudhommeMAKES 10 APPETIZER OR 5 MAIN-COURSE SERVINGS1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Meat Magic® or Chef Paul Prudhomme's Vegetable Magic®¾ teaspoon dry mustard1 tablespoon plus 1 teaspoon dark brown sugar, lightly packed3 cups chopped onions, in all3 cups chopped green bell peppers, in all1 pound andouille or your favorite smoked pork sausage, quartered lengthwise, then cut into ½-inch pieces7 cups fresh corn kernels2 cups chopped peeled fresh tomatoes6 tablespoons all-purpose flour1 tablespoon minced fresh garlic7 cups chicken stock, in allPreheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. To the pot add 2 cups of the onions, 2 cups of the bell peppers, the andouille, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 or 4 minutes, for 20 minutes. If necessary to prevent burning during this time, add a little of the stock, stir well and scrape the pot bottom, and continue...
By: Sara's Kitchen
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