131 andouille cheese Recipes

andouille sausage, cut into 1/4-inch cubes, roasted pecan, chopped, salt, pepper, lean ground beef, mayonnaise, fresh lemon juice, onions, thinly sliced, olive oil, garlic cloves, minced, brown sugar or 1 tbsp substitute, blue cheese, hamburger buns , toasted inside

spicy mayonnaise, mayonnaise, fresh lemon juice, hot pepper sauce, burgers, andouille sausage , cut into scant 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground beef chuck or ground beef (20 percent fat), caramelized onions, onions, thinly sliced, olive oil plus more for brushing grill rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress tops

chopped onion, butter, johnsonville andouille sausage links, sliced, chopped green chilies, jalapeno pepper, seeded and chopped, eggs, lightly beaten, salt, pepper, cayenne pepper, flour tortillas (8 inches), warmed, shredded pepper jack cheese, taco sauce , optional

olive oil, red onion, diced, garlic clove, minced, flour, whole milk, chicken broth, andouille sausages, cooked and cut into bite size pieces, grape tomatoes, salt & pepper, parmesan cheese, balsamic vinegar, pesto sauce, spaghetti, cooked and drained

andouille sausage, diced, onion, chopped, green bell pepper, chopped, garlic cloves, minced, cooked frozen crawfish tails, thawed and drained, french or italian bread loaf, pizza or pasta sauce, shredded provolone cheese

spicy mayonnaise, mayonnaise, fresh lemon juice, hot pepper sauce, burgers, andouille sausage , cut into scant 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground beef chuck or ground beef (20 percent fat), caramelized onions, onions, thinly sliced, olive oil plus more for brushing grill rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress tops

mayonnaise, fresh lemon juice, hot pepper sauce (we used pickapeppa sauce), andouille sausage, cut into 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground chuck (20 percent fat) or 1 1/2 lbs ground beef (20 percent fat), onions, thinly sliced, olive oil, plus more for brushing grill rack, garlic cloves, minced, golden brown sugar (has to be sugar, not a sugar substitute), hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise (bottled kind), watercress, tops, hot pepper sauce, for serving (we used pickapeppa sauce ) (optional)

mayonnaise, fresh lemon juice, hot pepper sauce, andouille sausage , cut into scant 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground beef chuck or ground beef (20 percent fat), onions, thinly sliced, olive oil plus more for brushing grill rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress tops

andouille sausage, sliced black olives, picante sauce or salsa, well drained, chopped fresh cilantro, leaves only (no stems), grated cheddar cheese, grated monterey jack cheese with jalapenos, flour tortillas

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

mayonnaise (i use light ), fresh lemon juice, tony chachere s seasoning, hot pepper sauce, andouille sausage, cut into 1/4 inch cubes (we make our own ground andouille, so i use that), pecans , roasted, chopped, salt, black pepper, ground chuck (20% fat) or 1 1/2 lbs ground beef (20% fat), onions, thinly sliced, olive oil, plus more for brushing rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress, tops (i ve never used)

creole mustard or 1/2 cup other stone ground mustard, mayonnaise, parmesan cheese, grated, butter, sweet onions, thinly sliced, fully cooked pork or 4 chicken andouille sausages, french rolls, cut to sausage length or 4 baguette, slices cut to sausage length, shredded lettuce, provolone cheese, shredded, hot louisiana-style pepper sauce (optional)

cooked alitre dente fettuccine, olive oil, minced garlic, julianne cut onion, julianne cut red bellpepper, julianne cut green bellpepper, sliced andouille sausage, white wine, heavy cream, parmesan cheese, cajun seasoning to taste, black pepper to taste

pre-cooked andouille sausages (can be chicken or pork), sized poblano pepper, red bell pepper, red onion, corn, flour tortillas, canola oil, colby cheese, shredded, sour cream (optional), salsa (optional)

andouille sausage, finely chopped, crisp rice cereal (not flakes ), freshly grated parmesan cheese, sweet paprika, ground cumin, salt, freshly ground black pepper, garlic, finely minced, egg, boneless, skinless chicken breast halves, nonfat plain yogurt, minced fresh parsley, fresh lemon juice, ground cumin, salt

andouille sausage (or other spicy sausage), onion, cilantro and jalapenos to taste, velveeta cheese

parmesan cheese, grated, fresh breadcrumb, creole seasoning (emeril s preferred , emeril s essence, your own recipe or store bought), butter, olive oil, garlic, peeled and minced, shallots, peeled and minced, roma tomatoes, peeled, seeded and diced, creole seasoning (emeril s preferred , emeril s essence, your own recipe or store bought), creole mustard, andouille sausage, chopped, olive oil, onion, peeled and chopped, red bell pepper, seeded and diced, green bell pepper, seeded and diced, shrimp, peeled and chopped, cream cheese, room temperature, gouda cheese, grated, heavy cream or 1/2 cup whipping cream, eggs, beaten