re: F&DB Andouille Challenge Submission Thread March 2 & 3, 2021

Very impressive Darla!

IDK but, unfortunately this isn't a very high turn out... but the quality is top notch!

Andouille 3 different ways : Lasagna, grape leaves, jalapeno bacon gouda melt downs



I used 2 different types of andouille sausage. One from Earls in Lafayette and the other from Fontenot out of Ville Platte. Jalapeno meltdowns consisted slicing pepper length wise, de-seeding, filling inside with smoked gouda and andouille, topped with thick bacon. I removed the casing from the andouille and diced it into small pieces. I cook my bacon on parchment paper in the oven since I find it comes out better.





For the grape leaves, I used the Earls andouille for the meat, removed the casing, and ran it gently through a food processor. Ingredients used: mint, minced garlic, rice, lemon juice, grape leaves, and cucumber/greek yogurt for the Tzatziki Grecian dip. Roll the leaves tight, gently steam in a little water for 30 minutes.






And for the main dish, Fontenot's andouille pulsed in a food processor, onion, garlic, fresh basil, mozzarella/provolone cheese, ricotta cheese, lasagna pasta. Browned and cooked down the andouille & vegetables, boiled the pasta, added fresh basil to the ricotta, and then began layering: meat sauce, pasta, ricotta, cheese, meat sauce, pasta, ricotta, cheese, etc. for 3 layers. Baked in oven on 350 for 45 minutes with foil, remove foil for another 30 minutes to brown the cheese crust topping.

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he few up here who do only know of it as "that one sausage in the cooler at walmart, right?"

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Surprised they even have it at all up there

Another Shrimp & Grits

When I first heard this challenge, I knew this was what I wanted to make. It's not flashy enough to win, but I haven't made it in a while and it is a really fun dish to cook. Takes me back to my old line cook days, running 3-4 burners at a time and having to get everything out all at once.

Start by sautéing the trinity. Slice and brown andouille in separate pan.





Once the vegetables are cooked down, add about a teaspoon of chicken base and toss in the andouille. Add cream and season with salt, pepper, red pepper flakes, and worcestershire.




While the cream is reducing, start the water for grits and cook as desired. I added salt, pepper, butter, muenster, and some spicy cheddar blend I had laying around.




Sauté shrimp, plate, and garnish with green onions.

Last night I took some unlabeled vacuumed sealed sausage out of the freezer. I thought it was some jalapeno cheddar deer sausage that my in-laws gave us.

My first thought was "This is the most mild/ least gamey deer sausage I've had." Then realized that it must have been some andouille my parents gave us. Upon further inspection it was thick, smoked, and didn't have any cheese or jalapeno. It also had the telltale white spots/fat on the inside most andouille has. I wish I would have taken pictures now.

So, no pics, not an entry.

Simple Sausage and Peppers

Sous vide the andouille at 150 for 2 hours.

Slice onion and bell pepper. Season with salt, pepper, garlic powder, and lightly coat with oil. Sautée in skillet with bacon fat until peppers are soft and the onions start to break down.

Remove andouille from sous vide and place the andouille w/ sous vide jus onto the vegetables, add 1/4 cup of liquid (cooking wine or water) and pop it under the broiler for 4-5 minutes to give the outside some texture.

Plating was a bed of almost gravy like onions and peppers topped with sliced andouille.

It was delicious, but not exactly what I expected.

Lesson learned. Label everything!

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Too many rules

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I think that would make it harder. With only needing to have the 1 item in the dish the sky is the limit really. You could put andouille on top of a bowl of frosted flakes and submit it

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You could put andouille on top of a bowl of frosted flakes and submit it

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You could put andouille into a bowl full of mayo, right t00f?

You could put andouille on top of a bowl of frosted flakes and submit it

this will be my entry!

i'll call it andouille the tiger