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Started By
Message
Recipes for Andouille Besides Gumbo, Jambalaya and Beans?
Posted on 1/30/26 at 8:30 am
Posted on 1/30/26 at 8:30 am
I have a few pounds from Jacob's and Bailey's in LaPlace. Wanted to do something different. Maybe something where the andouille is the feature rather than a flavoring vehicle.
23
Posted on 1/30/26 at 8:38 am to Jake88
You could try to use them like Italians do with sausage and make sausage, peppers and onions.
Obvious answer would be "Pastalaya" but that is just jambalaya with noodles.
Obvious answer would be "Pastalaya" but that is just jambalaya with noodles.
Posted on 1/30/26 at 8:41 am to Jake88
If you've never fried Bailey's cut into coins, you're missing out. Cook it for breakfast the way you'd cook breakfast sausage.
Posted on 1/30/26 at 8:41 am to Jake88
In the summer I like to make a quick succotash and will often add a type of pork to corn, tomato, and okra.
Some other ideas- You could split links lengthwise and use it in place of spam for a musubi. Musubi kits are cheap on amazon if you don't already have one.
You could take Andouille medallions and pair/top with bay scallops and serve with grits or pasta.
Fine chop and add to a breakfast casserole or quiche.
Some other ideas- You could split links lengthwise and use it in place of spam for a musubi. Musubi kits are cheap on amazon if you don't already have one.
You could take Andouille medallions and pair/top with bay scallops and serve with grits or pasta.
Fine chop and add to a breakfast casserole or quiche.
Posted on 1/30/26 at 8:43 am to Jake88
I had a little bit of leftover Kartchner's andouille in the fridge from a gumbo I made late last week, so I used some in a chicken alfredo.
It did give the alfredo a bit heavier of a smokey taste than what my wife typically prefers for that kind of dish, but we still overall enjoyed it.
I've also put some on pizza before, which was REALLY tasty. Pairs pretty well with fried eggs for breakfast.
It did give the alfredo a bit heavier of a smokey taste than what my wife typically prefers for that kind of dish, but we still overall enjoyed it.
I've also put some on pizza before, which was REALLY tasty. Pairs pretty well with fried eggs for breakfast.
This post was edited on 1/30/26 at 8:46 am
Posted on 1/30/26 at 9:03 am to ragincajun03
Yes, had it on pizza. Second this 
Posted on 1/30/26 at 9:09 am to Jake88
I like it in Haitian spaghetti instead of hotdogs.
Posted on 1/30/26 at 9:18 am to Jake88
Pasta sauces… both cream and red.
Ground up and added to your favorite burger blend.
Pizza, substituted on BLTs, base of a “popper or bomb”…
Ground up and added to your favorite burger blend.
Pizza, substituted on BLTs, base of a “popper or bomb”…
Posted on 1/30/26 at 9:56 am to tom
quote:
Haitian spaghetti
Care to share recipe?
Posted on 1/30/26 at 10:41 am to Jake88
Bailey’s corn soup look up recipe online. You don’t need their roux mix you can use any store bought roux.
Posted on 1/30/26 at 11:10 am to Jake88
make you a grilled andouille po-boy , egg mcmuffin for b-fast, Pillsbury crescent bread dough and make a pizza roll using the sausage and dip in marinara sauce, omelet or quiche
Posted on 1/30/26 at 11:17 am to USEyourCURDS
I was hoping you wouldn't say that. 
Make an epis. You can probably pick a random internet recipe and then adjust it to your taste as you make it a few times. They are all slightly different. This ingredient list is from a random internet recipe I pulled years ago:
- 1 cup parsley
- 2 red/orange bell peppers
- 1 small onion
- 3 scallions
- 6 sprigs thyme
- 6 garlic cloves
- 1/3 cup olive oil
- 3 tbsp apple cider vinegar or lime juice or combination
- 3 cloves
- 1 bouillon cube
- 1-2 celery stalks (optional)
- 1/2 scotch bonnet pepper or sub habanero (optional)
Chop it all enough to blend and then pulse while adding the liquid. Should end up a little chunkier than pesto.
Haitian spaghetti ingredients:
- 8oz thin spaghetti
- olive oil
- 1 package andouille
- 1 scotch bonnet pepper
- 1 15oz can whole tomatoes (crushed)
- 1 cup epis
- 1 bell pepper, sliced (optional)
To make the Haitian spaghetti:
- In a separate pot, start the water boiling for the spaghetti
- Brown the sausage in a little oil.
- Poke holes in a scotch bonnet pepper and throw that in.
- Crush the tomatoes, add to sauce and cook for a few minutes
- Add the epis and cook for a few more minutes.
- Start cooking the noodles.
- Add the bell pepper to the sauce and turn it down to a simmer until the spaghetti is done.
- Drain the spaghetti and toss it with the sauce to coat.
The remaining epis should do ok in the fridge for 3-4 weeks.
Make an epis. You can probably pick a random internet recipe and then adjust it to your taste as you make it a few times. They are all slightly different. This ingredient list is from a random internet recipe I pulled years ago:
- 1 cup parsley
- 2 red/orange bell peppers
- 1 small onion
- 3 scallions
- 6 sprigs thyme
- 6 garlic cloves
- 1/3 cup olive oil
- 3 tbsp apple cider vinegar or lime juice or combination
- 3 cloves
- 1 bouillon cube
- 1-2 celery stalks (optional)
- 1/2 scotch bonnet pepper or sub habanero (optional)
Chop it all enough to blend and then pulse while adding the liquid. Should end up a little chunkier than pesto.
Haitian spaghetti ingredients:
- 8oz thin spaghetti
- olive oil
- 1 package andouille
- 1 scotch bonnet pepper
- 1 15oz can whole tomatoes (crushed)
- 1 cup epis
- 1 bell pepper, sliced (optional)
To make the Haitian spaghetti:
- In a separate pot, start the water boiling for the spaghetti
- Brown the sausage in a little oil.
- Poke holes in a scotch bonnet pepper and throw that in.
- Crush the tomatoes, add to sauce and cook for a few minutes
- Add the epis and cook for a few more minutes.
- Start cooking the noodles.
- Add the bell pepper to the sauce and turn it down to a simmer until the spaghetti is done.
- Drain the spaghetti and toss it with the sauce to coat.
The remaining epis should do ok in the fridge for 3-4 weeks.
Posted on 1/30/26 at 11:46 am to tom
Sounds killer thanks
Posted on 1/30/26 at 12:01 pm to Got Blaze
What's the recipe for the center of that Pillsbury roll?
Posted on 1/30/26 at 12:28 pm to Jake88
that's an inet google search pic .... looks like browned and crumbled up sausage mixed with shredded moz cheese then baked. You can roll it like a pinwheel or do a calzone
I do pizza rolls like this fairly often. Use cheese of choice, coat with egg wash, bake til golden brown, top with melted garlic butter and Parm cheese. Dip in marinara or pesto sauce
I do pizza rolls like this fairly often. Use cheese of choice, coat with egg wash, bake til golden brown, top with melted garlic butter and Parm cheese. Dip in marinara or pesto sauce
Posted on 1/30/26 at 3:45 pm to Jake88
Dice a cup's worth, sautee in oil. Add to mac and cheese.
Also, seek out a recipe online for shrimp and andouille pasta.
Also, seek out a recipe online for shrimp and andouille pasta.
Posted on 1/30/26 at 5:07 pm to Jake88
An odd idea, but my son likes kielbasa chopped in his eggs, you could probably do the same with andouille. Brown it, throw some butter in before the eggs, add some shredded cheese, dump into tortillas. It could be the main feature depending on your sausage/egg ratio. I always go meat heavy.
Posted on 1/30/26 at 5:14 pm to ragincajun03
quote:
I had a little bit of leftover Kartchner's andouille in the fridge from a gumbo I made late last week, so I used some in a chicken alfredo.
This, I use Andouille or Tasso in mine. I also use Shrimp!
I’m thinking of doing an Langostino Lobster and Tasso Alfredo Pasta!
This post was edited on 1/30/26 at 5:16 pm
Posted on 1/30/26 at 5:21 pm to Jake88
Posted on 1/30/26 at 5:52 pm to Jake88
Chicken sauce piquant
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