Top Rated Andouille Sausage Recipes

Stufed Peppers
Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein.— Sarah Larson, Carlsbad, CaliforniaFor more recipes, visit Taste of Home
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This gumbo was created for Craig Claiborne of The New York Times. When he asked chef Folse to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, he knew this unusual dish would be the perfect choice. Recipe courtesy of chefs John Folse and Rick Tramonto, Restaurant R’evolution
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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.
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I love a country breakfast on the weekend or a lazy weekday and this andouille sausage and eggs stir fry brings back memories of my french grandfather. On Sunday mornings he would fry together what ever was left in the refrigerator and a pan of potatoes! The house smelled so good we all went running to the kitchen. Miss those amazing mornings but I hold on tight to the memories! I had the best grandparents and they brought so much love to our family and it started every morning in the kitchen! For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
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By
There are really no limits to the ways you can prepare paella. One thing not to compromise on, however, is the quality of the seafood for this recipe. Look for fresh, wild-caught shrimp — they have better flavor. Add in chunks of cod, mussels, or scallops for variation. This recipe is from The Freekeh Cookbook; click here for more information on the cookbook. Click here for more freekeh recipes.
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For authenticity, Eric recommends using Cajun andouille, a pork-based sausage that is fatty and heavily smoked but not heavily spiced. LaPlace, La., has declared itself the andouille capital, hosting an annual festival every October, but when Eric returns to his family’s home in Los Angeles to host their annual gumbo gathering, he frequents Pete’s Louisiana Style Hot Links in Crenshaw. Says Eric, "We have to buy extra to make sure that there is enough left after everybody snacks on them." If none are available, any smoked pork sausage will work.
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3.357145
Here is a recipe I adapted from the cooking of Kurt Gardner, a New York theater man of great culinary passions who has been contributing the dish to our home for years, usually in proportions large enough to feed boroughs. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed.
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3.333335
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.
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3.31579
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
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3.285715
A crawfish boil is a New Orlean's specialty, which is why chef Tony McPhail of the famed Commander's Palace chose to create a recipe for it for Taste of the NFL's event in New Orleans. 
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3.1
This gumbo is "chock-full of vegetables, seafood, and sausage." It includes both Old Bay seasoning and garam masala. The recipe recommends that you make it a day in advance for the best of flavors. 
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Chicken and Smoked Sausage Jambalaya
When we make jambalaya at Town Hall, we make it in very large portions. In other words, we start the pot with a 25-pound sack of onions. Just to caramelize those onions takes the better part of an hour, and by the time we have finished adding the other base ingredients like sausage, the cook charged with minding the pot has been stirring and scraping for more than an hour. Restaurants necessarily work in these outsized portions, but the process, though not the size, is the same at home. So here is another instance in which you have a long-term relationship with your dish. Although you’re starting with just a couple of large onions and not a sack, the scraping and stirring step, as well as every other step, is just as important, because following those steps is the only way to get the flavor you want. Click here to see the Town Hall Spice Mixture Recipe. Click here to see the Celebrate Mardi Gras at Home story. Click here to see The Ultimate 1-Pot Meal Roundup.
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