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Recipes with Andouille
Posted on 10/29/08 at 10:37 pm
Posted on 10/29/08 at 10:37 pm
Prompted by the hogs head cheese thread (since I don't have any recipes for that)...what are your favorite recipes with andouille (not including gumbo). Here's mine:
Andouille Crusted Trout:
2 cups shredded andouille
2 cups bread crumbs
4-6 trout fillets
cajun seasoning
one stick unsalted butter
1 egg
Mix shredded andouille with bread crumbs. Season trout fillets with cajun seasoning, then coat with egg. Coat fish with andouille/bread crumb mixture. Melt butter in an iron skillet over med-high heat. Fry fish (approx 3-5 minutes per side) until a crust is formed and fish is cooked through.
I like to serve with a vegetable and garlic bread.
Andouille Crusted Trout:
2 cups shredded andouille
2 cups bread crumbs
4-6 trout fillets
cajun seasoning
one stick unsalted butter
1 egg
Mix shredded andouille with bread crumbs. Season trout fillets with cajun seasoning, then coat with egg. Coat fish with andouille/bread crumb mixture. Melt butter in an iron skillet over med-high heat. Fry fish (approx 3-5 minutes per side) until a crust is formed and fish is cooked through.
I like to serve with a vegetable and garlic bread.
4
Posted on 10/30/08 at 6:07 am to Woody
The andouille from Jacob's is so good I'm convinced you can make almost any dish better with it. That trout recipe sounds great.
For Thanksgiving we have always been an oyster dressing family, last year I made up an andouille and cornbread dressing, that bowl got emptied faster than the oyster dressing. I'll write it down when I make it this year.
I made a batch of homemade andouille in March, it was as good as Jacob's, but man is that a lot of work.
For Thanksgiving we have always been an oyster dressing family, last year I made up an andouille and cornbread dressing, that bowl got emptied faster than the oyster dressing. I'll write it down when I make it this year.
I made a batch of homemade andouille in March, it was as good as Jacob's, but man is that a lot of work.
Posted on 10/30/08 at 6:45 am to andouille
what so you think that dressing would taste like if you added the oysters also...just a thought
Posted on 10/30/08 at 6:59 am to andouille
I've never thought of making a dressing with it. I will have to give it a try the next time I make one. 
Posted on 10/30/08 at 7:21 am to Woody
jacobs is in laplace??
Posted on 10/30/08 at 8:11 am to charlied
The flavor of that much andouille would likely overpower the oyster's subtle nuances.
Posted on 10/30/08 at 8:30 am to andouille
Besides the obvious, Gumbo, I use some when making spagetti.
With my spagetti I make a small roux. Once roux is ready I put ground up andouille (jacobs), then continue with normal sketti making.
With my spagetti I make a small roux. Once roux is ready I put ground up andouille (jacobs), then continue with normal sketti making.
Posted on 10/30/08 at 8:35 am to Geaux1
a roux for red gravy?...well by the time I brown the tomato paste in olive oil...I guess I have a tomato roux.... 
Posted on 10/30/08 at 8:36 am to Geaux1
I add andouille when I smother cabbage. Paul Prudhomme has a recipe for andouille and corn soup that is outstanding also. It might be on his website.
Posted on 10/30/08 at 8:47 am to Geaux1
I make a roux and chunk up some andouille and little bit of onion red bell pepper and garlic add a little stock and make a nice gravy with it which is great with any roast or mash potato
This post was edited on 10/30/08 at 9:18 am
Posted on 10/30/08 at 9:09 am to Catman88
Andouille smother down with onions and bellpepers then make a brown gravyn and serve it over grits
or
Stuffed round steak
Season a round steak and wrap around a link of Andouille that has been skined. tie it up with string , brown then saute w/ onions and bellpepper serve over rice
or
Stuffed round steak
Season a round steak and wrap around a link of Andouille that has been skined. tie it up with string , brown then saute w/ onions and bellpepper serve over rice
Posted on 10/30/08 at 9:29 am to Woody
I make a cajun chili with andouille and crawfish tail meat. Just substitute those in for your standard chili meat (whatever you normally use.)
It's damn good.
It's damn good.
Posted on 10/30/08 at 12:43 pm to BayouBlitz
This sounds good...can you post your recipe?
Posted on 10/30/08 at 12:45 pm to Woody
I had a kick arse black bean and andouille soup at French Market Bistro last week. If anyone knows how to do that, you need to post it.
Posted on 10/30/08 at 12:57 pm to Woody
hey woody what do you think of baileys andouille next door to jacobs
Posted on 10/30/08 at 1:12 pm to bootyswamper
We have a squash and andouille dressing for Thanksgiving.
Last year, I used Brigtsen's butternut shrimp bisque recipe as a base and made up butternut and andouille bisque. Sweet potato and andouille bisque is good.
Emeril has a crawfish/shrimp and andouille savory cheesecake recipe which is outstanding.
Last year, I used Brigtsen's butternut shrimp bisque recipe as a base and made up butternut and andouille bisque. Sweet potato and andouille bisque is good.
Emeril has a crawfish/shrimp and andouille savory cheesecake recipe which is outstanding.
Posted on 10/30/08 at 2:10 pm to bootyswamper
quote:
baileys andouille
I've never actually been to Bailey's and if I did and my mother found out, she wouldn't speak to me.
I don't know any details, but I believe Mr. Bailey worked with Jacobs for a number of years before opening his nice pretty little shop right next door. It just seemed funny to me that he would open "Bailey's World Famous Andouille" right next to "Jacob's World Famous Andouille" after Jacobs had been there so long.
My family has always gone to Jacobs and always will.
Posted on 10/30/08 at 2:48 pm to Woody
buddy bailey did work for jacobs but they had a falling out and he opened his own store. Baileys is good but just not smoked long enough like jacobs.
Posted on 10/30/08 at 3:01 pm to bengalbaybee
quote:
This sounds good...can you post your recipe?
I've never written out the recipe for this, I just wing it as I go.
I usually saute up some garlic, onions, bell peppers and chile's (pick your poison here.) Then brown up the adouille in it and chunk all that in a crock pot. Add in whatever beans you like (I use canned chili beans and red beans), tomato sauce and tomato paste. Add your favorite seasonings and the tail meat and let it go for a few hours.
I guess I can write up a fancy recipe with amounts if anybody really wants it.
Posted on 10/30/08 at 10:54 pm to BayouBlitz
quote:
I guess I can write up a fancy recipe with amounts if anybody really wants it.
I want it
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