Top Rated Andouille Sausage Recipes

Cajun Gumbo with shrimp, sausage and okra. Delicious!
View Recipe
5
This recipe comes from Chef Art Smith's Atlanta restaurant, Southern Art. Featuring plenty of butter, chopped sausage, and scallions amongst the grits and shrimp, this savory dish is an update on a classic Southern staple.  Click here to see 24 Southern Dishes That You Need to Know How to Make
View Recipe
4.5
Soup Sampler at Commander's
Gumbo is all about flavor; it tastes great, it’s thick, spicy, and it sticks to your ribs. I like to make it for tailgates because it’s one of those dishes that warms you up, and it’s easy to serve a large group of people.
View Recipe
4
Smoky Chicken-Hock Gumbo with Andouille Sausage
Down in New Orleans, everyone claims to have a gumbo recipe that’s "the best ever." Well, I’ve got mine, too. Here it is. I learned the technique for making chicken gumbo 25 years ago, while working at K-Paul's in the French Quarter. The addition of the ham hock is something I came up with when we opened Town Hall. It adds body, richness, and a slightly smoky flavor. (If you can’t find a ham hock, just double the amount of andouille sausage.) Making gumbo is an example of what I call a long-term relationship recipe. Not only do you have to find your way with it over time, but, let’s face it, making gumbo takes a while. So think of this dish as an opportunity to cook for a group of your friends and get everyone involved. Simply put, gumbo is the perfect party dish. If you are on your own, gumbo, like most soups and stews, matures with time, so preparing it early in the morning or even a day in advance will only make it better. A good gumbo demands a good roux, and making a good roux is an art. First, it helps to have the right tools. For the amount of roux this recipe requires, you need a cast-iron pan eight to 10 inches in diameter. That’s the perfect size for the amount of flour and oil you are going to use. Also, let’s be honest here: When you make a roux, you need to be careful. If it gets on your skin, it is going to burn. They don’t call it Cajun napalm for nothing. Click here to see the Town Hall Spice Mixture Recipe. Click here to see the Celebrate Mardi Gras at Home story.
View Recipe
3.31579
by
realcajunrecipes@gmail.com (RealCajunRecipes.com)
This is an excerpt taken from Chef Folse, a very popular cooking TV personality......Take it away, Chef Folse ...Andouille (pronounced 'ahn-DOO-wee') is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small ...
0
by
realcajunrecipes@gmail.com (RealCajunRecipes.com)
This homemade Andouille sausage is the real thing, and it IS spicy! It's great for seasoning beans and gumbo; or use it in anything else that calls for smoked sausage. I use pecan or hickory wood for the smoke, but any fruit wood would do.
0
by
Emeril Lagasse
0
by
of Emeril Lagasse
0
by
Edward
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences.
0
by
Dropbear
In australia we cant get it so i found this great recipe on the net. it is great for my southern food dinners
0
by
Baker*Chick
Prep time do not include the 24 hour refrigeration.
0
highly seasoned--excellent to season vegetables and for adding to stuffings of various kinds.
0