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Started By
Message
re: F&DB Andouille Challenge Submission Thread March 2 & 3, 2021
Posted on 3/2/21 at 3:05 pm to BottomlandBrew
Posted on 3/2/21 at 3:05 pm to BottomlandBrew
I’ll have to work on my food flipping technique. The dogs did clean up all the rice that jumped off though.
0
Posted on 3/2/21 at 3:07 pm to Darla Hood
Shrimp and grits.
Andouille pulled out the freezer. Made a few months ago pre gumbo season. Dont have pics of the process but here’s the product.
Groceries.
Cooking
Grit cake. Shrimp sauce. Fried shrimp. Fried andouille chip.
Andouille pulled out the freezer. Made a few months ago pre gumbo season. Dont have pics of the process but here’s the product.
Groceries.
Cooking
Grit cake. Shrimp sauce. Fried shrimp. Fried andouille chip.
This post was edited on 3/2/21 at 8:16 pm
Posted on 3/2/21 at 6:21 pm to Darla Hood
Andouille Meatloaf
Venison, Veal, & Pork Meatloaf stuffed with Pepper Jack Cheese and Andouille Sausage w/Pontchatrain Sauce & Tabaco Onion
Homemade Sausage Thread
The meatloaf contains an andouille in the middle as well as pieces of browned andouiile studded throughout. The sauce contains pieces of fried homemade bacon.
Homeade Bacon Thread
Smoked at 250°F for 4 hours. Notice the cheese pimple oozing where the temp probe was residing.
Wife got impatiently hungry and made me cut it early… You can see a couple of pieces of andouille pieces in the meatloaf on the left side. Also a faint smoke ring near the surface.
Plated
Venison, Veal, & Pork Meatloaf stuffed with Pepper Jack Cheese and Andouille Sausage w/Pontchatrain Sauce & Tabaco Onion
Homemade Sausage Thread
The meatloaf contains an andouille in the middle as well as pieces of browned andouiile studded throughout. The sauce contains pieces of fried homemade bacon.
Homeade Bacon Thread
Smoked at 250°F for 4 hours. Notice the cheese pimple oozing where the temp probe was residing.
Wife got impatiently hungry and made me cut it early… You can see a couple of pieces of andouille pieces in the meatloaf on the left side. Also a faint smoke ring near the surface.
Plated
Posted on 3/2/21 at 6:29 pm to Lambdatiger1989
Brilliantly Outstanding!!!
Posted on 3/2/21 at 6:34 pm to holygrale
Andouille Degustation!!!
Posted on 3/2/21 at 6:53 pm to BigDropper
I am really digging all the different style dishes with this one. And a drink...I like to drink just saying.
Posted on 3/2/21 at 6:53 pm to Darla Hood
With shipping issues being reported out of Jacob's and the winter weather robbing some of my time, I could only source Veron's andouille locally. It wasn't the larger diameter rolls I wanted with the paper casing, but it worked just fine.
I ground it coarsely twice with a little cubed beef chuck because I worried it might be too lean. I then ran it through the smaller plate.
You can see it is bright red from being cured.
Not photoed because reasons is me making a tomato based meat sauce with some crushed whole stewed tomatoes and tomato paste.
Next up. A little pasta. I had never done this before it was much easier than I had imagined. Amazon provided the Italian wheat semolina flour.
Freshly rolled pasta drying a bit.
After a one minute boil, we make layers. I originally wanted my local deli to slice the andouille thin like pepperoni, but they were slammed. I did this myself by hand. It came out fine. Layered also is a blend of whole milk ricotta, grated Romano, Parmesan, and some egg.
It was sliced and served to my eager family within minutes of baking. I waited to take this photo until it had completely cooled so the layers would remain intact.
Four cheese, andouille lasagna.
I ground it coarsely twice with a little cubed beef chuck because I worried it might be too lean. I then ran it through the smaller plate.
You can see it is bright red from being cured.
Not photoed because reasons is me making a tomato based meat sauce with some crushed whole stewed tomatoes and tomato paste.
Next up. A little pasta. I had never done this before it was much easier than I had imagined. Amazon provided the Italian wheat semolina flour.
Freshly rolled pasta drying a bit.
After a one minute boil, we make layers. I originally wanted my local deli to slice the andouille thin like pepperoni, but they were slammed. I did this myself by hand. It came out fine. Layered also is a blend of whole milk ricotta, grated Romano, Parmesan, and some egg.
It was sliced and served to my eager family within minutes of baking. I waited to take this photo until it had completely cooled so the layers would remain intact.
Four cheese, andouille lasagna.
Posted on 3/2/21 at 7:16 pm to Btrtigerfan
That looks so delicious!! Those layers!!
Posted on 3/2/21 at 7:22 pm to Darla Hood
quote:
That looks so delicious!! Those layers!!
Thank you. I almost got out a blow dryer to remelt the mozzarella on top, but I thought that would convince my family I was crazy.
Posted on 3/2/21 at 7:26 pm to Btrtigerfan
This has really been all over the place with dish styles and I love it.
I'm keeping that going... with an Andouille Omelet and Hash.
This was a pretty quick and easy dish to make, in all honesty and didn't require the technique that some of you have displayed, but it turned out delicious.
First, I made the hash... at one point I was debating hash cakes (hence the corn meal and egg) but then decided after chopping and dicing that a regular hash would suit this dish perfectly.
The potatoes, garlic, andouille, and green onions got chopped up fine and then into the skillet with some olive oil.
Once that was cooking it was omelet prep time!
This is a chicken andouille from Costco... I didn't get around to ordering any and completely forgot to ask my old man to bring some, so I had to rely on the local places and I'm in East TN... so...
Four egg omelet, since my wife was getting in on this meal.
Once the omelet was starting to cook on the bottom I added some cheese (ended up using parmesan and cotija on both) to the hash and the omelet, as well as cheddar on just the omelet.
Then the andouille once the cheese was melting well, again fairly finely chopped.
Flip that omelet once it starts to brown on the bottom, add little hot sauce and green onion to plate, and boom, andouille hash and omelet.
Fork shot of the omelet.
I'm keeping that going... with an Andouille Omelet and Hash.
This was a pretty quick and easy dish to make, in all honesty and didn't require the technique that some of you have displayed, but it turned out delicious.
First, I made the hash... at one point I was debating hash cakes (hence the corn meal and egg) but then decided after chopping and dicing that a regular hash would suit this dish perfectly.
The potatoes, garlic, andouille, and green onions got chopped up fine and then into the skillet with some olive oil.
Once that was cooking it was omelet prep time!
This is a chicken andouille from Costco... I didn't get around to ordering any and completely forgot to ask my old man to bring some, so I had to rely on the local places and I'm in East TN... so...
Four egg omelet, since my wife was getting in on this meal.
Once the omelet was starting to cook on the bottom I added some cheese (ended up using parmesan and cotija on both) to the hash and the omelet, as well as cheddar on just the omelet.
Then the andouille once the cheese was melting well, again fairly finely chopped.
Flip that omelet once it starts to brown on the bottom, add little hot sauce and green onion to plate, and boom, andouille hash and omelet.
Fork shot of the omelet.
Posted on 3/2/21 at 7:40 pm to Btrtigerfan
quote:
I almost got out a blow dryer to remelt the mozzarella on top, but I thought that would convince my family I was crazy.
Of course it would've, because everyone knows a heat gun would be more effective!!!
Posted on 3/2/21 at 7:45 pm to LSUBoo
Cajun fried rice
ingredients
I'm using Savoie's andouille. I don't know much about andouille but a cajun guy that went to my high school had Savoie as a last name. That's good enough for me.
BTW, I'm pulling out the A-team fish sauce, Golden Shell. If anyone knows the store that sells them within 200 miles of BR, that would very helpful. In fact, if you find any US site selling it, it would also be helpful. I've been rationing this bottle for over a year, using it for special occasions.
First, making my egg sheet with green onions.
very light
cut it up and set aside
browning the andouille and setting aside
stir frying onions, carrots, garlic, peppers
adding andouille and crawfish
rice
adding peas, eggs, chili
adding sesame oil, fish sauce, soy sauce, butter
adding fried garlic to finished product
ingredients
I'm using Savoie's andouille. I don't know much about andouille but a cajun guy that went to my high school had Savoie as a last name. That's good enough for me.
BTW, I'm pulling out the A-team fish sauce, Golden Shell. If anyone knows the store that sells them within 200 miles of BR, that would very helpful. In fact, if you find any US site selling it, it would also be helpful. I've been rationing this bottle for over a year, using it for special occasions.
First, making my egg sheet with green onions.
very light
cut it up and set aside
browning the andouille and setting aside
stir frying onions, carrots, garlic, peppers
adding andouille and crawfish
rice
adding peas, eggs, chili
adding sesame oil, fish sauce, soy sauce, butter
adding fried garlic to finished product
Posted on 3/2/21 at 7:49 pm to HollywoodCourt
quote:
everyone knows a heat gun would be more effective
I was keeping it simple. I actually have one of those.
Posted on 3/2/21 at 7:55 pm to PeteRose
quote:
I guess I don’t have to post mine’s.
I'm glad you chose to post yours. This is all about fun and creativity. If I get one upvote, I'm encouraged to keep playing. Frick, I got out voted by a mayonnaise sandwich last time.
Posted on 3/2/21 at 7:57 pm to Btrtigerfan
Still funny that I the "secretive" item you're making is the 2nd posted entry.
Posted on 3/2/21 at 8:00 pm to PeteRose
quote:
Still funny that I the "secretive" item you're making is the 2nd posted entry.
You think you have spy in your house? Perhaps, it's the Alexa?
Posted on 3/2/21 at 8:01 pm to Btrtigerfan
Posted on 3/2/21 at 8:04 pm to t00f
Sup T?
Posted on 3/2/21 at 8:06 pm to Btrtigerfan
hanging out in the whiskey thread.. hope all is well. 
Posted on 3/2/21 at 8:08 pm to t00f
quote:
hope all is well
Everyday closer to spring is a good day. Hope to be able to return to NOLA and have adult beverages soon.
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