It's National Andouille Day!!

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2012/02/10 14:43:05 (permalink)

It's National Andouille Day!!

It is National Andouille Day!!
So, where does your favorite Andouille Sausage come from?
And what's your favorite recipe using Andouille? Please post!
My favorite Andouille comes from Poche's Market in Beaux Bridge!
Here's my recipe:
Chicken, Shrimp, and Sausage Jambalaya
4 boneless, skinless chicken thighs (1 pound) trimmed of visible fat, cut into 2-inch chunks
2 teaspoon(s) Creole seasoning
2 tablespoon(s) canola oil
6 ounce(s) andouille sausage or other smoked sausage
1 large white onion chopped (1 1/2 cups)
1 small red bell pepper cut into 1-inch strips
1 small yellow bell pepper cut into 1-inch strips
1 small green bell pepper
1 tablespoon(s) fresh thyme leaves
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) cayenne pepper
1 cup(s) raw long-grain rice
3 cup(s) chicken broth
1 can(s) diced fire-roasted tomatoes (16-ounce) undrained
3/4 pound(s) large shrimp peeled and deveined, tail shells intact
Chopped parsley for garnish
Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.
Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.
Andouille is the finest form of smoked pork sausage. From the best butchers, it's made with chunks of pork filled out with a little ground pork and pork fat, plus a spicy seasoning mix that also includes a distinct amount of garlic. The final element is smoke, which is applied about as heavily as a barbecue sausage would get. Andouille is thought of as Cajun and its name is French. But the part of Louisiana most famous for it--the River Parishes, between New Orleans and Baton Rouge-- has a German heritage. I think that shows up in its texture.

Andouille is usually sliced into thick coins about a half-inch thick before it's cast into the pot with the red beans, gumbo, or jambalaya (its favorite hangouts). It's also delicious all by itself, grilled until the skin is crunchy and served with some Creole mustard on the side. The great andouille comes from the old Jacobs in Laplace, the capital of Andouille Land. Cochon and Creole Country also make superb versions.

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