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.
SPICY PALEO ANDOUILLE SAUSAGE BREAKFAST HASH
A quick one pan spicy paleo andouille sausage breakfast hash with butternut squash and red bell peppers. This hearty, savory meal is warm and comforting any time of day, plus paleo, whole30 and sugar detox friendly!
Provided by Michele Rosen
Categories Breakfast Hash
Time 20m
Number Of Ingredients 10
Steps:
- *Preheat your oven to 400 if you plan to bake the eggs into the hash.
- Melt your ghee or other fat in a medium saute pan over med heat.
- Add the butternut squash cubes, sprinkle with a bit a sea salt, and stir. Cover the pan to allow them to soften, checking often and stirring to prevent burning.
- Once the squash begins to brown, stir in the onions (if using), peppers, and sausage. Cook and stir so the mixture browns evenly, covering the pan if needed to soften the squash.
- Once the mixture is softened and nicely browned, add in the spices and stir.
- You can bake the 2 eggs right into the hash if you like: Remove from heat and create two grooves in the hash where you'll crack the eggs. Carefully crack each one and sprinkle with sea salt, then transfer the pan to the preheated oven, and, bake until the eggs are cooked to preference.
- You can also cook your eggs separately, if desired. Garnish with finely chopped scallions or chives if you like, and enjoy!
SPICY SHRIMP AND SAUSAGE STEW
Andouille sausage and shrimp are simmered in a tomato-based broth with a kick of cayenne.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Sprinkle the flour over the sausage and cook, stirring, until lightly toasted and the meat is well coated, about 2 minutes. Add the cayenne, garlic, bell peppers and onion and continue to cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomatoes with their juices, clam juice and 4 cups water, scraping up any browned bits from the bottom of the pot.
- Bring the stew to a simmer and continue to cook, adjusting the heat as needed to maintain a simmer, until the stew is thickened, about 30 minutes. Stir in the shrimp and cook until opaque, about 5 minutes. Remove from the heat and stir in the parsley. Season with salt.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SWEET POTATO & ANDOUILLE HASH
When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sausage; cook and stir until browned., Stir in remaining ingredients. Reduce heat to medium-low; cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 226 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 602mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
SPICY ANDOUILLE SAUSAGE HASH
This spicy breakfast hash is my own take on an old campfire recipe.
Provided by Stacy
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter and oil in a large cast iron skillet over medium-low heat. Add onion and garlic; saute until onions are soft, 5 to 7 minutes.
- Add potatoes and stir until well coated with butter and oil. Cook over medium heat until tender, 15 to 20 minutes.
- Cut sausage into 1/2-inch thick slices and stir into the skillet. Cover and cook until heated through, about 5 minutes. Stir in corn and jalapeno; cover and cook until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 32.1 g, Cholesterol 73.5 mg, Fat 37 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 13.1 g, Sodium 1241.5 mg, Sugar 4.5 g
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SPICY SHRIMP AND SAUSAGE SKEWERS - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)User Interaction Count 50Servings 16-20Estimated Reading Time 6 mins
- Soak skewers in water for at least 30 minutes to prevent them from catching fire on the grill. Pat shrimp dry with paper towels then toss in a large bowl with oil and 1 Tablespoon Cajun seasoning. Slice Andouille sausage the same thickness as the shrimp then tuck sausage slices between the curve of the shrimp and skewer (I fit three shrimp and sausage slices on each skewer.)
- Combine mayonnaise, remaining Tablespoon Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead of time.)
- Preheat grill over high heat for 10 minutes then turn heat down to medium-high. Spray both sides of skewers with nonstick spray then grill for 1-2 minutes per side or until shrimp are opaque and cooked through. Serve skewers with dipping sauce.
14 RECIPES THAT USE ANDOUILLE SAUSAGE - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2011-07-24
- Sausage and Shrimp Gumbo. Andouille sausage and shrimp make this wonderful gumbo hearty and delicious. Chock full of vegetables, including the traditional okra, this gumbo takes on a nice shrimp flavor by adding them to the recipe early on.
- Creamy Mushroom Soup With Cheddar and Andouille. This creamy mushroom soup gets a little kick with the addition of andouille sausage. The sausage is cooked, and then the mushrooms are sauteed in the drippings, adding a bit of decadence to this dish.
- Speckled Butter Beans With Andouille Sausage. Butter beans are actually lima beans and a popular ingredient in the South. If you are not a fan of lima beans, don't pass by this recipe—the slow cooking makes the beans tender, and when combined with andouille sausage, take on delicious flavor.
- Andouille Macaroni and Cheese. Pump up the flavor of regular old mac-n-cheese with the addition of andouille sausage, along with a bit of Cajun seasoning.
- Spicy Kale and Mustard Greens With Sausage. Turn a side of cooked greens into a filling main dish with the addition of andouille sausage. The Cajun seasoning brings another level of spice, and the lemon juice and cherry tomatoes add the right amount of acidity.
- Instant Pot Jambalaya. The Instant Pot makes preparation a cinch in this Creole-style jambalaya. Andouille sausage, chicken, and vegetables are sauteed, and then the seasonings, stock, canned tomatoes, and rice are added and pressure cooked.
- Spicy Breakfast Casserole With Andouille Sausage. Start your day off with a kick with this egg casserole featuring andouille sausage and Creole seasoning.
- Purple Hull Peas and Sausage. Fresh purple hull or black-eyed peas grow very well in the South, which is why they are a popular ingredient in Southern-style dishes.
- Spicy Sausage and Penne Casserole. If you and your family are fans of mac-n-cheese and also love a smokey sausage, this casserole recipe is the perfect combination.
- Potato Casserole With Andouille Sausage. Bring a bit of zip to a cheesy potato gratin with andouille sausage, chopped pepper, and Cajun spices. A creamy cheese sauce is layered with cooked potatoes and the sausage and vegetable mixture to make a casserole that is ideal for a cold winter night.
ANDOUILLE SAUSAGE, PEPPER, AND POTATO HASH | UMAMI
From umami.site
5/5 (1)Total Time 40 minsServings 3
- Preheat a large, non-stick skillet or well-seasoned cast iron pan over medium-low heat. Add vegetable oil and onions. Cook onions for ~5 minutes, stirring occasionally.
- Add diced potatoes and cover with lid or foil. Cook onion and potato mixture for 7 minutes, stirring occasionally. Add diced peppers, salt, and pepper and mix well. Replace cover and cook for 5 additional minutes.
- Add sliced sausage and mix well. Replace cover and cook for ~5 more minutes. Remove cover, test potatoes for doneness (they should be easy to stab with a fork at this point).
- Continue cooking for 5 more minutes to crisp up and brown the hash. Try not to stir too much at this point to allow browning to occur.
VEGAN ANDOUILLE SAUSAGE - MY QUIET KITCHEN
From myquietkitchen.com
4.9/5 (28)Total Time 1 hr 15 minsCategory EntreeCalories 252 per serving
- Cut 8 pieces of foil just large enough to securely wrap the sausage links, about 7 x 12 inches. If you like a layer of parchment between food and foil, cut 8 smaller pieces of parchment, about 5 x 7 inches.
- In a large mixing bowl whisk together the dry ingredients: vital wheat gluten, nutritional yeast, cayenne, smoked paprika, regular paprika, thyme, mustard powder, pepper and salt.
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CAJUN STYLE HASH - EASY GLUTEN FREE RECIPES - IOWA GIRL EATS
From iowagirleats.com
Servings 4Category Breakfast, Brunch, Entree, Skillet DinnerUser Interaction Count 17Estimated Reading Time 6 mins
- Preheat a 12” or larger heavy-bottomed skillet (cast iron if you have it,) over medium-high heat then drizzle in enough extra virgin olive oil to coat the bottom. Add sausage then saute until lightly browned, 4-5 minutes. Remove to a plate then set aside.
- Turn heat down to medium then add enough extra virgin olive oil to once again coat the bottom of the skillet. Add potatoes, season with Old Bay, then saute, stirring occasionally, until potatoes are lightly browned, 10 minutes, adding more extra virgin olive oil if potatoes begin to burn.
- Add more extra virgin olive oil to the skillet with bell pepper, onion, and mushrooms then season with more Old Bay. Saute until vegetables are tender while stirring occasionally, 20-25 minutes, turning the heat down and/or adding more extra virgin olive oil if needed. Taste along the way, adding more Old Bay and/or salt as needed. Add sausage back into the skillet then stir to reheat.
- Meanwhile, heat another large skillet over medium heat then spray with nonstick spray. Cook eggs according to your preference (scrambled, over easy, sunny side up, etc.) then scoop hash onto plates and top with eggs.
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Reviews 6Category BreakfastCuisine AmericanTotal Time 1 hr
- Place egg yolks and egg in blender and blend on medium until it pales in color, about 30 seconds.
- Add butter, lemon juice, Cajun seasoning, and cayenne pepper, and blend until smooth consistency, about 2 minutes.
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- Be sure to properly heat your charcoal grill using your charcoal grills instruction manual, and instructions on Charcoal package as well as lighter fluid. Also, be sure all the lighter fluid has burned off and coals are hot. You do not want you andouille sausage to taste like lighter fluid.
- Brush the andouille sausages with a little oil, then place them on a ready grill preheated to medium-high. Use a set of metal tongs to turn the sausages often, allowing them to brown on all sides.
- While andouille sausage is cooking prep onions, garlic, and celery, place olive oil in a large metal skillet onto medium heat, then add onions, garlic, and celery, cook till softened about 4-5 minutes.
- Add the diced tomatoes with chiles, alfredo sauce, roasted red peppers, chopped parsley, Cajun seasoning, hot sauce, and fresh ground black pepper to own taste, simmer about 10 minutes.
CORN CHOWDER WITH ANDOUILLE SAUSAGE - THE TOASTY KITCHEN
From thetoastykitchen.com
5/5 (4)Total Time 30 minsCategory Main Course, SoupCalories 540 per serving
- In a stock pot over medium heat, add butter. Slice sausage and add to pan. Brown on both sides, about 3 to 4 minutes, then remove from pan and set aside. Add onions and allow to cook for 2 to 3 minutes, or until they begin to turn translucent.
- Add flour and stir to coat onions. Cook for 1 minute, then add chicken broth, whisking to incorporate. While whisking, scrape up the browned bits coating the bottom of the pan.
- Add potatoes, corn, sausage, pepper, and milk to the pot, stirring to incorporate. Bring to a boil, then cover and reduce heat to low. Simmer for 7-8 minutes, or until potatoes can easily be pierced with a fork. This will depend on the size of your potatoes.
- Remove lid, remove pan from heat, and allow to set for 5 minutes before serving. Optionally, top with parsley.
ANDOUILLE HASH WITH FRIED EGG - THE TRAVELING LOCAVORES
From thetravelinglocavores.com
Cuisine AmericanCategory DinnerServings 2Total Time 30 mins
- Heat the 2 tablespoons of oil in a heavy skillet, preferably cast iron, over medium/high heat until shimmering and add the shallots to the pan. Sauté until they start to color and soften, about 3 minutes.
- Add the potatoes to the pan, season liberally with salt and pepper and toss with tongs to coat with oil. Cook undisturbed for about 5 minutes until they begin to brown and become tender when pierced with a fork.
- Add the mushrooms to the mix and season with salt and pepper. Toss to coat with the oil and sauté until the mushrooms brown, about 3-5 minutes.
KETO 5 INGREDIENT ANDOUILLE HASH | CARB MANAGER
From carbmanager.com
- Dice the yellow squash, green bell pepper and celery stalks into a small dice. Combine all the ingredients together in a large bowl. Set aside.
- Slice the andouille sausage into ½” slices and leave on the cutting board while the pan is heating. Heat a large nonstick skillet over medium high heat until hot. Add the avocado oil and swirl the pan to evenly coat it in a thin layer of oil. Add the sausage and cook on the first side for a couple of minutes until it is nicely browned. Then give it a stir and cook the sausage slices on the other side until browned. Feel free to turn down the heat slightly if they are browning too quickly.
- Add all the veggies and cook them several minutes without stirring them to allow them to develop color. Then give them a good stir and continue cooking until the veggies are just starting to soften.
- Serve immediately! If you would like to serve this dish with cauliflower rice you can. Another great option would be to pair it with an avocado.
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