andouille sausage

Course: 
  • 4 tablespoons bacon drippings
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon
  • kosher salt or more to taste
  • 2 cups canned organic whole plum tomatoes, undrained, chopped
  • 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
  • 1¼ teaspoons freshly ground
  • black pepper
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
  • 2 cups long-grain rice
  • ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
  • 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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Course: 
  • 4 tablespoons vegetable oil
  • 4 chicken thighs, bone-in and skin-on
  • 2 chicken breasts, bone-in and skin-on
  • 2 cups diced yellow onions
  • 2 cups diced green bell pepper
  • 2 cups diced celery
  • 2 tablespoons minced garlic
  • 1/2 cup chopped flat-leaf parsley
  • 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces
  • 12 cups chicken stock, plus water if needed
  • 1 tablespoon cayenne pepper
  • 1½ cups dark roux*
  • Kosher salt and freshly ground black pepper
  • Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
  • 8 cups cooked Louisiana long grain white rice, such as Supreme, for serving
  • 1 cup diced green onion tops
  • Filé powder, for serving
 *Here in Louisiana, you can buy light, medium, and dark roux in a jar in most every grocery store. Make your own by slowly cooking 3/4 cup of neutral oil with 3/4 cup of flour in a cast-iron skillet or Dutch oven until dark chocolate in color. The dark roux is what gives this gumbo its distinctive flavor.

Chicken and Smoked Sausage Gumbo

Chicken and Smoked Sausage Gumbo

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  • 4 strips of smoked bacon, chopped
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 cups sliced smoked pork sausage, cut into bite-sized pieces
  • 1 cup sliced andouille sausage, cut into bite-sized pieces
  • 1 cup diced tasso
  • 1 cup diced ham
  • 1/2 cup beer
  • 1 cup chopped flat-leaf parsley
  • 1 cup diced green onion tops
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • 4 cups uncooked Louisiana long grain white rice, such as Supreme
  • 4 cups chicken stock

Cajun Pork Jambalaya

Cajun Pork Jambalaya

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image courtesy of George Graham

Course: 
  • 8 cups frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 8 ounces andouille sausage, cut into 1/4 inch pieces
  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded and chopped fine
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon Cajun seasoning
  • 1 lb red potatoes, cut into 1/2 inch pieces
  • 1/2 cup heavy cream
  • salt and pepper to taste

Cajun Corn Chowder

Louisiana Cajun Corn Chowder

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Course: 

Seafood Gumbo

  • vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 3/4 lb smoked sausage, sliced, Andoulle preferred
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 celery rib, finely chopped
  • 3 tablespoons long grain rice
  • 2 cups chicken stock
  • 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 tespoon cayenne pepper
  • 3/4 lb medium shrimp, shelled and deveined
  • 1/2 lb okra, trimmed and sliced

Biscuit Topping

  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
  • 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

Biscuit Topped Seafood Gumbo Pie 

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Course: 
  • three dozen small to medium mussels, purged*
  • 5 1/2 cups clam juice or seafood stock, as needed 
  • 1/2 teaspoon crumbled saffron thread
  • 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
  • 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
  • 1 pound andouille, cut into quarters lengthwise and diced
  • 18 large shrimp, peeled, deveined, tails left intact
  • Salt, as needed
  • 4 tablespoons minced garlic
  • 1 1/2 tablespoons sweet smoked paprika
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried thyme
  • olive or vegetable oil, as needed
  • 1 medium yellow onion, diced to 1/4 inch
  • 1 red pepper, diced to 1/4 inch
  • 1 green pepper, diced to 1/4 inch
  • 1 bunch small green onions, diced to 1/4 inch
  • 1 medium tomato, diced to 1/4 inch
  • 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

Seafood Andouille Paella 

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Course: 
  • 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
  • ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
  • ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
  • ​1 medium yellow onion, chopped
  • 1 bunch green onions, chopped, white and green parts separated
  • 1 medium-size green sweet pepper, chopped
  • ​2 cans (10 ounces each) crushed plum tomatoes
  • ​1/2 cup canned tomato purée
  • ​2 cloves garlic, minced
  • 1 whole bay leaf
  • 1 teaspoon salt
  • ​1/2 teaspoon ground black pepper
  • ​1/4 teaspoon cayenne pepper
  • ​1/4 teaspoon dry thyme leaves
  • ​4 quart chicken stock
  • ​1 tablespoon Louisiana pepper sauce
  • ​2 cups long-grain white rice, uncooked
  • ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

seafood jambalaya 

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