re: Voting Thread for Andouille Challenge

NOLA

MADDUX

RON

Holygrale
Lambda
NOLAGT

Voting is closed.

Yes, for first, but need to tally for second and third. And will tally expected first, for good measure.

No, he didn’t vote for me

Just seent it. I’ll reply in a few. In da woods

quote:

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can you post the recipe minus the andouille making?

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Sure can do my best, some of it is not measured but just eyeballed.

4lbs of dry Camilla beans (soak overnight and discard water)
3 Onions
3 belle peppers
5 sticks of celery
Fresh parsley, I just kind of eye up what I think I want
Minced garlic same thing as parsley
6 boxes of chicken stock
2 smoked pork shanks or smoked ham hocks
Some sort of can of Cajun seasoning of your liking.

I make oil from rendering pork belly to cook the veggies. I add the sausage for the last 30-45min of the cook. I do not fry them at first. If making oil cube op the pork belly and put in a cold pot. Set temp to simmer and let it slowly melt. Stir it often. it will release some water and then cook down to just oil and smaller browned up bits of pork belly. Strain and stick in the fridge until you need it.

I add the canister of seasoning as I go a little at a time tasting it. As it evaps the flavor will change as well as it simmers and mixes. You can always add, cant take away.

I get it to a boil and then simmer for about 4 hours or so. Work the lid to get it as thick or thin as you like. I start smashing beans closer to the end, this also changes the flavor up.

Once the meat is falling off the bone is when its usually done for me. Pull the meat out pick it off and put back in the beans. Don't stir too much or it makes it brake apart too much. Once the meat starts to get soft on the bone I usually add the sausage.