Andouille Sausage Cajun Scramble Food

ANDOUILLE SAUSAGE CAJUN SCRAMBLE RECIPE - (4.5/5)

Steps:

• 1 In a medium size bowl whisk together eggs and Cajun spice blend and set aside. 2 In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes. 3 Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs). 4 Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook. 5 After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute). 6 Divide the scramble between 2 plates top each with your favorite salsa. Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.

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.

CAJUN SCRAMBLE WITH ANDOUILLE SAUSAGE

Steps:

• In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
• In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
• Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
• Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook.
• After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
• Divide the scramble between 2 plates top each with your favorite Louisiana-style hot sauce or salsa.

ANDOUILLE SAUSAGE

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.

ANDOUILLE SAUSAGE CAJUN SCRAMBLE

Steps:

• In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
• In a large non stick skillet over medium-low heat, add olive oil.
• Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
• Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly.
• Add sliced sausage and stir fry another 2-3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
• Pour the eggs over the sausage mixture, allow them to sit and cook for a minute.
• Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom of the pan and the ingredients to incorporate into the eggs.
• After each fold, pause for a few seconds allowing the eggs to cook.
• After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage.
• Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
• Divide the scramble between 2 plates top each with your favorite salsa.
• Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.

CAJUN SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Steps:

• Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
• In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, sauté stirring for about 4 minutes or until softened; transfer to a large bowl.
• Add in shrimp and sausage to the vegetable mixture.
• Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.
• Form the mixture into 15 (1-1/2-inch thick) patties.
• Place the remaining 2 cups breadcrumbs in a shallow bowl.
• Coat each patty with the crumbs patting with hands to adhere.
• Transfer to a cookie sheet or large plate.
• Cover and chill for 30 minutes or up to 24 hours.
• Heat the butter with oil in a large skillet over medium-low heat.
• Add in the shrimp cakes and cook about 6 minutes on each side or until browned.