A raisin by any other name is just not a Sun-Maid
Cajun Fries, pick a potato or pumpkin

Andouille Sauce, a page out of Paul Prudhomme's book

Andouille Sauce, a page out of Paul Prudhomme's book
Looking for a hot and spicey option for a romantic meal?  Want a new addition for your game day spread? Or, are you ready to let the good times roll New Orleans Style?

Andouille Sauce, a page out of Paul Prudhomme's book

This recipe is adapted from Paul Prudhomme's Louisiana Kitchen.  Rich and hearty he uses it for Eggs Basin Street and Red Beans and Rice but to name a few.  We like it with Pekarski's Smoked Andouille and find it a delicious accompaniment to clams or made into a one meal dish with quinoa and sprinkled with chevre.  Don't stop there Prudhomme suggests mixing it with bread crumbs for a special stuffing.  Feeling lazy?, mix it with shredded mozzarella and serve hot for a mouth watering dip.  However you enjoy it, be sure to "Laissez les bons temps rouler!"

Andouille Sauce, a page out of Paul Prudhomme's book

Make ahead and keep it in the refrigerator for up to a week.  In the freezer it is good for 6 months.

  • 1 lb  Andouille, skin removed and crumbled or ground
  • 1 medium red onion, chopped
  • 4 stalks of celery chopped
  • 2 medium bell peppers, sliced (I like to do a combination of red, green and yellow)
  • 1/2 tsp Beau Monde Seasoning
  • 2 cups hot vegetable stock

Andouille Sauce, a page out of Paul Prudhomme's book

In a large skillet, cook andouille on high for 2 minutes.  Lower heat to medium and continue to cook until sausage begins to brown.  Stir frequently and scrape juiced from the bottom of the pan.  Add onions, celery and peppers.  Continue to cook until vegetables are tender but still firm, about 7 minutes.  Return the heat to high, which will bring the oil to the bottom of the pan.  Add Beaumonde; cook until the mixture sticks, almost to the point of scorching, about 2 minutes.  Stir and scrape the bottom of the pan constantly over this period.  Add stock and bring to a simmer.  Reduce heat and continue simmering and stirring for another 5 minutes.

Andouille Sauce, a page out of Paul Prudhomme's book

More Low Country Treats:

 

Photo Credit:  Julie Cecchini

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)