Recipe(tried): PAT--ANDOUILLE

Pat- Cajuns use Andouille like you would any smoked sausage, although it's a little more spicy and smokey. Generally it is used to give flavor to a main dish such as Red beans and rice, Jambalaya, gumbo etc. I've had it as an appetizer in a restaurant grilled servved with spicy mustard. I've also made a pasta sauce: julienne some andouille, sautee with green onion, garlic, olive oil sundried tomatoes, white wine then add a little cream and parmesan cheese.Toss with pasta.
* Exported from MasterCook *

JAMBALAYA
Recipe By : BECKY
Serving Size : 1 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
oil
1 chicken -- cut up or boned
1 pound sausage
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
1 heaping tsp salt
cayenne pepper to taste
1 cup green onions -- chopped

Season and brown chicken in oil (lard, bacon
drippings) over med-hi heat.
(I sometimes use boiled or left over baked chicken.)
Add sausage to pot and saute with chicken.Remove
from pot.
* If you want shrimp--saute and remove from pot.
Saute onions, celery, green pepper and garlic to the
tenderness that you desire.
Return chicken and sausage to pot.
Add liquid and salt, pepper, parsley and other
desired seasonings (I use about a teaspoon of creole
seasoning instead of salt and a few dashes of hot
sauce) and bring to boil.
Add rice and return to boil. Cover and reduce heat
to simmer.
Simmer for 20 minutes minutes.
After 10 minutes of cooking, remove cover and
quickly turn rice form top to bottom completely.
Add green onions, if desired.
Return seafood here.Return cover and continue
cooking 10 minutes.
After total of 20 minutes stir once, remove from heat,
let sit 10 minutes.

** Most Cajuns make brown jambalaya. If you like
the tomatoey New Orleans or Creole style----For
red jambalaya, replace half of stock with tomato
sauce.
NOTE: This makes lots, but it freezes well.

* Exported from MasterCook *

CHICKEN AND ANDOUILLE GUMBO

Recipe By : BECKY
Serving Size : Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup oil
1 chicken -- cut up or boned
1 lb. andouille
1/2 cup flour
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
4 cups stock or stock substitute
salt
cayenne pepper
1 cup green onions -- chopped
file
rice -- cooked

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage to pot and saute with chicken.
Make roux with equal parts of oil and flour to desired color.
Add onions, celery, green pepper, and later garlic to roux, and stir continuously until vegetables reach desired tenderness.
Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to boil.
Reduce to simmer and cook for an hour or more.
Season to taste.
Approximately 10 minutes before serving , add green onions.

Gumbo may or may not be served over rice.
Adding sherry at the table is also and option.
File may be placed on the table for individuals to add to their gumbo if they wish.
1/4-1/2 tsp. per serving is recommended.

File-- A fine green powder that is young dried and ground sassafras leaves,
used in gumbo for flavor and thickening. The word file means to twist or make threads.

If making roux over very high heat, the oil that you use must be free of food particles to avoid burning.

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