134069 andouille comforting sauce Recipes

andouille sausage, sliced (or other smoked sausage, if you don tsp like really hot sausage), onion, chopped, garlic, minced, crushed tomatoes, worcestershire sauce, liquid smoke, tabasco sauce (or to taste), oregano, thyme, chili powder, cooked rotini pasta (or similar chunky pasta)

andouille sausage, chopped, tasso, chopped, vegetable oil , plus, vegetable oil, for sauteing, all-purpose flour, onion, chopped, stalks celery, chopped, garlic cloves, minced, green bell pepper, chopped, whole chickens, boiled and shredded, homemade chicken stock, stewed tomatoes, pureed, worcestershire sauce, bay leaves, kitchen bouquet (bottled seasoning used to flavor and color gravy), frozen sliced okra, green onion, sliced, flat leaf parsley, chopped, salt , to taste, fresh ground black pepper , to taste, steamed cooked white rice , as much as you like, hot sauce , to taste, file powder , to taste

andouille sausage, sliced into 1/4-inch-thick slices, sliced celery, garlic cloves, minced, diced tomatoes with green peppers and onions, un-drained, spicy tomato juice (such as v-8), frozen peppers and onions, thawed, frozen okra, dried thyme, bay leaf, worcestershire sauce, hot sauce, shrimp, peeled and deveined, hot cooked rice, chopped fresh parsley

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

uncooked peeled deveined large shrimp, vegetable oil, divided, andouille sausage , cut crosswise on diagonal into 3/4-inch pieces, onion, halved, thinly sliced, red bell pepper , cut into 1/3-inch wide strips, chopped fresh thyme, low sodium chicken broth, creole mustard (such as zatarain s), red wine vinegar

andouille sausages , halved lengthwise, then cut into half moon slices, shrimp, shelled and deveined, scallions, thin sliced, sliced mushrooms, garlic, finely chopped, white wine, heavy cream, creole mustard, worcestershire sauce, salt, pepper

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

butter, andouille sausage , cut into 1/3-inch pieces, breakfast-style bulk sausage, chopped onions, chopped celery, chopped red bell peppers, chopped green onion, chopped fresh thyme, hot pepper sauce, dried rubbed sage, dry corn bread stuffing mix, canned low sodium chicken broth

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)

andouille sausages , sliced into 1/4 inch coins, celery, sliced thin, garlic cloves, diced tomatoes, tomato sauce, green peppers, red peppers, onion (diced fine ), dried thyme, bay leaf, worcestershire sauce, shrimp, peeled and deveined, cooked rice

andouille sausage, chopped, tasso, chopped, vegetable oil plus 4 tbsp, for sauteing, all-purpose flour, onion, chopped, stalks celery , chopped 3 cloves garlic, minced, green bell pepper, chopped, chicken, boiled and shredded, homemade chicken stock, stewed tomatoes, pureed, worcestershire sauce, bay leaves, kitchen bouquet, frozen, sliced okra, green onions, sliced, flat leaf parsley leaves, chopped, salt and freshly ground black pepper, steamed white rice, hot sauce, file powder

andouille or other smoked sausage, chopped, idaho potatoes, peeled and cubed, salt, heavy cream, freshly ground black pepper, unsalted butter, chopped yellow onion, salt, freshly ground black pepper, chopped garlic, heavy cream, freshly shucked oysters , with their liquor, chopped fresh parsley leaves, worcestershire sauce, hot sauce

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.

butter, andouille sausages ,* cut into 1/3-inch pieces, breakfast-style bulk sausage, chopped onions, chopped celery, chopped red bell peppers, chopped green onions, chopped fresh thyme, hot pepper sauce, dried rubbed sage, dry corn bread stuffing mix, canned low-salt chicken broth

pork tenderloin, olive oil, unsalted butter, chopped onions, chopped celery, chopped bell pepper, chopped andouille sausage, butter, chopped garlic, tabasco sauce, chicken stock, fresh breadcrumb, very fine, softened butter, garlic, fresh rosemary, chopped, highly reduced veal stock or 2 oz beef stock or 2 oz demi-glace

andouille chicken sausage, olive oil, low sodium soy sauce, pineapple juice, brown sugar, ginger, green bell peppers or 1 red bell pepper, cut into strips, pecans, chopped or halved, soft mangoes, diced, salt and pepper, cooked rice

andouille sausage , sliced in half lengthwise, then cut into 1/3-inch pieces, vegetable oil, whole chickens, cut into 8 pieces, kosher salt, fresh ground black pepper, all-purpose flour, onion , coarsely chopper, stalks celery, coarsely chopped, chopped green bell pepper, garlic cloves, minced, low sodium chicken broth, bay leaves, dried thyme, scallion , thinly slices, louisiana hot sauce (like crystal), hot cooked white rice (1/4 cup per serving ), file powder , per serving