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andouille sausage

March 26, 2021

Nutrition facts:

Per 2 ounces:

  • Calories 170

  • Total Fat 15.0g

  • Saturated Fat 3g

  • Trans Fat 0.0g

  • Cholesterol 35.0mg

  • Sodium 650.0mg

  • Total Carbohydrate 2g

  • Dietary Fiber 0.0g

  • Sugars 1g

  • Protein 7.0g

Source: Smithfield

About Andouille Sausages

  • This week’s andouille sausages are featured from Outlaw Farms in Mt. Olive, NC.

  • Andouille sausages, pronounced ahn-doo-ee, are spicy sausages made from smoked pork.

  • This sausage is thought to have originated in France or Germany, which both have rich and extensive traditions of sausage making.

  • Andouille is a mainstay of Cajun cuisine, which traces its roots to the Arcadians, Canadian immigrants of French origin, and also Creole, which represents a highly eclectic mix of French, Spanish, German, West African, Caribbean, and Native American influences.

  • Today, they’re associated with the cuisine of Louisiana, the center of the United States' Cajun and Creole communities.

  • Andouille in the United States, particularly the Cajun version, is very spicy and it generally undergoes two rounds of smoking. The meat to be used as the filling is smoked, and then the finished sausages are smoked again.

Source: The Spruce Eats

Chef Ant’s featured Andouille Sausage recipe:

Shrimp Jambalaya

Ingredients

  • 1 1/2 lb shrimp

  • ½ pound Andouille Sausage

  • 1/2 stick butter (not margarine)

  • 1 medium onion, chopped

  • 1 bell pepper, chopped

  • 2-3 stalks celery, chopped

  • 3-5 cloves garlic, chopped

  • 1/4-1/2 cup parsley, chopped

  • 1/4-1/2 cup green onion tops, chopped

  • 1 tbs. Worcestershire sauce

  • 1 tsp. roux

  • 1 14-oz can diced stewed tomatoes, or

  • 1 10-oz can Rotel tomatoes/green chilies  

  • 1 cup uncooked white rice

  • 1 cup water

  • 2 tsp. cajun seasoning mix (homemade, Chachere's or Zatarain's)

Directions

  • Sauté shrimp

    • Peel the shrimp and remove the vein. Cut the shrimp in halves or thirds. Buy the smaller shrimp; they're cheaper and I cut them up any way.

    • Sauté the shrimp in the butter just long enough until they are firm. Use a heavy walled aluminum pot. Shrimp have a delicate flavor, hence I prefer to use butter and not margarine.

    • Remove the shrimp from the pot and set aside.

  • Sauté andouille & vegetables

    • Sauté Andouille sausage until brown.

    • Sauté all the vegetables together until the onions are clear.

    • Add the diced tomatoes.

    • Add the Worcestershire sauce, roux and seasoning. The small amount of roux adds a bit of body to the flavor.

    • Simmer for 5-10 minutes or so.

  • Mix and cook the jambalaya

    • Mix the shrimp, uncooked rice and water into the andouille vegetable mixture.

    • Make sure there is enough liquid to cover the mixture. If necessary add water.

    • Add the mixture to the rice cooker and cook until the rice is done.

      • If you do not have a rice cooker, then cook the dish on the stove until the rice is soft, but not mushy. If you decide to cook the jambalaya on the stove make sure you do it in a heavy walled aluminum or cast iron pot, or else you are sure to burn the rice at the bottom. Keep the lid on the pot, especially once the mixture comes to a boil, and do not stir the pot. If you burn the rice on the bottom of the pot, then you're not any better than I am at cooking rice.

  • Serving

    • Jambalaya is moist and best served and eaten right after it is finished cooking. Upon sitting, the rice absorbs the moisture and jambalaya becomes more dry.

 
 

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