ANDOUILLE SAUSAGE AND PEPPERS MARINARA
This is a "wow" recipe that I created last night. I had been wanting to try Andouille sausage and finally found it at a local grocery. It gives this dish just the right "kick" to spice up your dinner, though feel free to add some red pepper flakes if you really like it hot! My husband took one bite and said "you have got to write this recipe down"!
Provided by Blos3688
Categories Spaghetti
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over med-high heat, saute peppers and onion in the olive oil.
- Once the vegetables are "crisp tender", add the garlic and sausage, sauteing for 1 minute, being careful not to let the garlic burn.
- Add the diced tomatoes.
- Whisk the tomato paste and water together and add to the skillet.
- Add all the spices.
- Bring to a boil, then reduce heat. Simmer covered, for 20 minutes, uncover and simmer for 10 more minutes.
- Serve tossed with cooked pasta or rice.
ANDOUILLE SAUSAGE AND PEPPER POUCH
Steps:
- Prepare a grill for medium-high heat.
- In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
- Place the pouch on the grill and cook for 30 to 35 minutes.
ANDOUILLE SAUSAGE AND PEPPER CORNBREAD STUFFING
[DRAFT]
Provided by Food Network
Time 1h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a large skillet set over medium-high heat, melt 3 tablespoons of the butter. Add the sausage and saute until browned, 5 minutes; transfer to a mixing bowl to cool. Melt the remaining 3 tablespoons butter in the same skillet and add the celery, onions and bell peppers. Cook, stirring, until fragrant and softened, about 5 minutes. Stir in the thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly. In a large mixing bowl, combine the cornbread stuffing and cooled veggies and sausage. Add the eggs and mix well. Transfer the mixture to the prepared baking dish. Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
SAUSAGE & PENNE MARINARA
It's hard to beat the classic Italian flavors of this hearty, comforting dish. It has a slight kick, so omit the pepper flakes if you don't want the heat. -Tammy Rowe, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through., Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.
Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 853mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
ANDOUILLE SAUSAGE AND BEANS
Make and share this Andouille Sausage and Beans recipe from Food.com.
Provided by Plainbil
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet and sauté the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
- Add beans, stewed tomatoes, bouillon and water. Simmer for 10 minutes.
- Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
- Serve the mixture in individual soup bowls with a portion of cooked rice on the top.
ANDOUILLE SAUSAGE
Make and share this Andouille Sausage recipe from Food.com.
Provided by Punky Julster
Categories Pork
Time 15m
Yield 5 pounds
Number Of Ingredients 18
Steps:
- Mix all ingredients together.
- Refrigerate 24 hours.
- Make patties or whatever you need with the mixture.
- Divide into five parts (one pound each) and freeze.
- Rustic Rub: Combine all the ingredients in a mixing bowl.
- Blend well.
- Can be stored in an airtight container in your spice cabinet for up to 3 months.
Nutrition Facts : Calories 1187.6, Fat 75.6, SaturatedFat 25.5, Cholesterol 299.4, Sodium 9608.1, Carbohydrate 38.2, Fiber 14.6, Sugar 7.2, Protein 93.2
CHICKEN AND ANDOUILLE SAUSAGE WITH PEPPERS (WW 5 POINTS)
My personal rendition of a WW recipe that I love because it packs all the flavors of NOLA while managing to be both fast and light. The level of heat here varies so much based on your brand of Cajun spice and sausage - so taste and adjust accordingly. For those who *do* count points, try finding the lowfat chicken andouille sausage. Half the points of the regular so you can add more to the dish. (Points confirmed on WW Recipe Builder.)
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into 1 inch or slightly smaller cubes. Season with garlic powder and Cajun spice mix.
- Place nonstick over medium high heat. Give a quick shot of cooking spray and add the seasoned chicken. Cook for a minute and add the andouille sausage. Continue to cook for three to four minutes until the chicken is opaque.
- Remove chicken and sausage from pan and cover to keep warm. Gently wipe the pan to remove the excess oil. Add the onions and peppers to the pan and cook for four to five minutes.
- Stir the canned tomatoes and tomato paste into the skillet. Return the chicken and sausage and simmer for six to eight minutes.
- Serve with hot cooked rice for additional points.
Nutrition Facts : Calories 269.6, Fat 11, SaturatedFat 3.4, Cholesterol 88.8, Sodium 513.4, Carbohydrate 10.5, Fiber 2.5, Sugar 5.9, Protein 31.2
ANDOUILLE SAUSAGE AND BASMATI RICE
Make and share this Andouille Sausage and Basmati Rice recipe from Food.com.
Provided by Chef Shadows
Categories One Dish Meal
Time 45m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Slice sausage into 1/4 to 1/2 inch slices.
- Or dice into 1/2 inch dice.
- Place in a ten inch skillet with lid.
- Add 1/2 cup water.
- Steam on medium heat for 15 minutes, covered.
- Remove lid and brown sausage until water is gone.
- Add rice and brown quickly.
- Add remaining water and bring to a boil.
- Boil until bubbles are no longer breaking the surface of the rice.
- Turn heat to lowest setting and cover.
- Let steam for about 10 - 12 minutes.
- Remove from heat and let stand for up to 30 minutes.
- Fluff with a fork and serve.
- No more seasonings should be needed.
Nutrition Facts : Calories 1465.4, Fat 67.4, SaturatedFat 22.7, Cholesterol 129.4, Sodium 2762.3, Carbohydrate 152.6, Fiber 6.7, Sugar 3.5, Protein 58.1
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