Andouille Question

C

carianna-in-wa

Well-known member
I've never cooked with it before (remember that I'm from as far Northwest as you can possibly get in the U.S. before you drop your jaws at me!) and I'm adding it to whatever version of Hoppin John I end up with today.

**Side note: I have 5 different windows opened with different recipes and plan to combine them all. Ha!

Anyway, can I cut the andouille and sautee it to get crispy sides? Or will it fall apart if I cut it up like Mexican Chorizo does? Do I need to cook the links whole?

 
Is it fresh or dried? We have fresh here in the Southeast. I slice it and saute it to remove

some of the fat, no it doesn't fall apart because it is in a casing. I slice it about 3/8 inches thick, and it will shrink a little when it is cooked. I see no reason to cook the links whole.

I've also sliced it and nuked it half-way on paper towels to remove some fat before adding it to my gumbo or red beans and rice. I add it near the end of the cooking time, because if it simmers a long time in a broth-type dish, it will lose all of its flavor.

Are there cooking directions on the package? What do they say?

 
Thanks for the tip on adding it later. It's fresh, so I think I'll slice and sautee it

and then stir it back in when I add in the meat from the ham hock. I'm looking forward to this! The blackeyed peas are so CUTE!

 
Carianna, I'm not well versed in Andouile but I always steam fresh sausage such as Italian whole

then slice for sauteeing. The slices are much neater and hold their shape. They're also pre-cooked so you only have to worry about browning. Just a thought.

 
Here's the recipe I ended up developing...

I'm waiting til tomorrow to check the spice level again. I just kept thinking it wasn't hot enough, but in the morning, after all the flavors have bonded a little overnight, we shall see.

If anyone's from the south, don't yell at me for using anything "untraditional." I haven't ever had it before and just made what sounded good to me. smileys/smile.gif

http://soup-a-woman.blogspot.com/2011/12/soup-for-good-luck-and-prosperity.html

 
Can't wait to hear how it turned out! No one will yell at you...except to holler Happy New Year!

 
Yummy! I think it could stand more heat, though. Seems odd with all the heat I put into it, but

I guess I'm just really craving spicy today. A dash of tabasco directly into my bowl should do it. smileys/smile.gif

 
Heh. Took a whole crock pot worth of this into school today. Most consistent comment?

"Whoooo, that's SPICY!"

I still didn't think it packed the heat I wanted... I was looking for mouth afire, but for regular folks it seemed spicy enough.

Aside: I made a 9x13 of corn bread to go with simply using Marie Collander (sp?) mix that I bought at Costco. Really good cornbread. I was pretty impressed considering I only had to add water.

 
You must log in or register to reply here.
Back
Top