Cajun Andouille Pepper Kabobs Food

CAJUN KEBABS WITH CHICKEN AND ANDOUILLE

Steps:

• Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
• Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
• Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.

CAJUN KABOBS

Steps:

• Preheat broiler.
• Line baking tray with foil and spray with cooking spray.
• Place rack about 5-inches from heat.
• Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
• Cut chicken into 1-inch pieces.
• Spray chicken with cooking spray and toss them in spice mixture.
• Divide in half and thread on 2 kabob skewers.
• Place olive oil in small bowl and season with salt and pepper.
• Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
• Divide in half and place on 2 skewers.
• Remove tray from oven and place skewers on the foil.
• Return to the oven and broil for 5 minutes.
• Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.

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.

CAJUN ANDOUILLE RECIPE - (4.2/5)

Steps:

• Grind all of the pork and fat through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled, ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, mix the water with the Morton cure. Then thoroughly mix the remaining ingredients with the water/cure mixture. Then thoroughly mix the water/cure/spice mixture with the ground pork. Immediately stuff into 1½ inch hog casings. Hang the sausage in your smoker. Start smoking at 135°F with the vents slightly open for 20 minutes to dry the casings. Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155°F. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110°F. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.

ANDOUILLE-STUFFED PEPPERS

Steps:

• Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds., In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer., Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers., Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.

CHICKEN AND ANDOUILLE SAUSAGE WITH PEPPERS (WW 5 POINTS)

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.

CAJUN SHRIMP AND ANDOUILLE NACHOS

Steps:

• Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
• Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
• Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.