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 HASH
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 443 calories, Fat 32g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1357mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
ANDOUILLE CAJUN POTATOES RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 6
Steps:
- Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning. In a large skillet heat the remaining half of the olive oil until it starts to ripple. Add the diced andouille and cook through, but don't over cook it. Remove the andouille from the pan. Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat. When the potatoes start to get crispy add the garlic. Continue to cook until the edges of the potatoes start to brown. Add the andouille back to the pan. Cook for an additional 5 minutes. Toss with the parsley and serve.
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 WITH SMOKED PAPRIKA AND RED WINE
Make and share this Andouille Sausage With Smoked Paprika and Red Wine recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until browned.
- Stir in oregano, garlic, and paprika, and cook 1 minutes or until fragrant. Add red wine, and cook, stirring often 2-3 minutes or until wine is reduced and thickened.
- Transfer to shallow bowl. Serve with wooden picks.
Nutrition Facts : Calories 239.6, Fat 18.9, SaturatedFat 5.9, Cholesterol 32.4, Sodium 685.8, Carbohydrate 3.2, Fiber 0.2, Sugar 0.6, Protein 10.9
ANDOUILLE SAUSAGE AND POTATO OMELET
Categories Egg Pork Potato Breakfast Brunch Sauté Mardi Gras Father's Day New Year's Day Dinner Lunch Sausage Winter Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
- Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
- Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.
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- Line a large sheet pan with foil and arrange the prepared potatoes, sausages, mushrooms and green beans in it; set aside.
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