Andouille Roasted Potatoes Food

ANDOUILLE ROASTED POTATOES

Steps:

• Preheat the oven to 400°F.
• Heat a heavy, oven-proof skillet over medium-high heat and add the sausage. Sauté until lightly browned and some of the fat has been rendered.
• Transfer the sausage to a paper towel-lined plate.
• Drain all but 1 tablespoon of the rendered fat from the pan.
• Add the olive oil to the pan along with the potatoes and sauté for 3 to 4 minutes.
• Season with the smoked paprika, and add salt and freshly ground black pepper to taste.
• Place the pan in the oven and roast until the potatoes are golden brown and tender, 12 to 15 minutes, turning them once about midway through the cooking time for even browning.
• Return the sausage to the pan, add the chopped scallion, toss and transfer to a serving dish.

ANDOUILLE SAUSAGE AND RED POTATOES - DEE DEE'S

Steps:

• 1. In a large skillet over a medium heat, heat oil; add onion, pepper, and garlic. Saute for about 2 minutes; add sausage. Continue cooking until sausage is hot.
• 2. Add potatoes and seasonings; toss to combine, cover and continue cooking for about 25 minutes (or until potatoes are tender) stirring occassionally.
• 3. Taste test; add additonal seasoning if desired.

OYSTER STEW WITH ANDOUILLE POTATO MASH

Steps:

• Make the potatoes:
• In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes, then drain on paper towels. Set aside.
• Put the potatoes in a large saucepan, add enough water to cover and 1/4 teaspoon of the salt, and bring to a boil. Reduce the heat to medium and simmer until fork-tender, about 12 minutes. Drain and return the potatoes to the saucepan over medium heat to dry for about 2 minutes. Mash the potatoes with a fork, add the andouille and cream, and stir to mix. Stir in the remaining 1/4 teaspoon salt and the black pepper. Keep hot over very low heat.
• Make the stew: In a large skillet over medium heat, melt the butter. Add the onion, salt, and black pepper and cook, stirring for 3 minutes. Add the garlic and cream and simmer for 3 minutes. Add the oysters, and their liquor, the parsley, Worcestershire, and hot sauce and cook until the edges of the oysters curl, about 4 minutes.
• To serve, spoon equal amounts of the mashed potatoes into small serving bowls and top each with a generous ladleful of the oyster stew. Pass on a tray.

ANDOUILLE NEW POTATO SALAD

Steps:

• Preheat oven to 350 degrees.
• In a small skillet cook andouille over low heat for 5 minutes, or until tender and cooked through.
• Place potatoes in a small pot and cover with water.
• Bring to a boil and cook for 10-12 minutes, until potatoes are tender.
• Remove potatoes from pot and"mash" with a wooden spoon until lumpy, but not creamy.
• Stir in andouille, sour cream, green onions, and garlic.
• Season with salt and pepper, to taste.
• Serve warm, or cold the next day.