1528 vongole andouille robin miller Recipes

johnsonville andouille sausage links, thinly sliced, onion, chopped, celery ribs, thinly sliced, sweet red pepper, chopped, green pepper, chopped, jalapeno pepper, seeded and chopped, butter, cubed, garlic cloves, minced, fresh or frozen corn, thawed, tomatoes, chopped, vegetable broth, minced fresh thyme or 2 tsp dried thyme, chili powder, salt, pepper, cayenne pepper, uncooked medium shrimp, peeled and deveined, heavy whipping cream

canola oil, andouille sausage links, finely diced, poblano chile, finely diced, red bell pepper, finely diced, red onion, finely diced, frozen corn kernels, flour tortillas, shredded colby cheese, canola oil, sour cream (optional), salsa (optional)

olive oil, coarsely chopped onion, diced celery, chopped green bell pepper, chopped red bell pepper, garlic, minced, cayenne pepper, andouille sausage, diced, frozen corn kernels, thawed, bay leaves, dried thyme, low-sodium chicken broth, yukon gold potatoes, cut into 1/2-inch cubes, heavy cream, salt and ground black pepper to taste, chopped cilantro

butter, andouille sausage or hot links, cut into small cubes, more) low-salt chicken broth, instant grits

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

olive oil, andouille sausage links , quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups), chopped onions (about 2 3/4 lb), divided, chopped celery (about 10 stalks with leaves), divided, mixed chopped red, yellow, and/or green bell peppers, divided, dried thyme, cayenne pepper, eggs, more) low-salt chicken broth, green onion-jalapeno cornbread, butter, melted

olive oil, cubes peeled small red-skinned new potatoes, cubes andouille sausage (about 2 oz), chopped red bell pepper, chopped onion, minced green onion, ground cumin, eggs, lightly beaten, salt, ground black pepper, butter

butter, minced onion, frozen baby lima beans, thawed, frozen sweet corn, thawed, andouille sausage*, thinly sliced into rounds, chopped seeded fresh tomatoes (about 3), chopped fresh parsley, fresh lime juice

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

salmon, coarsely flaked (use leftovers to save time), seasoned dry bread crumbs, egg whites, lightly beaten (or 1 large egg), fresh cilantro, chopped, ground cumin, light mayonnaise, divided, toasted sesame oil, wasabi paste, olive oil

roll refrigerated sugar cookie dough, pistachio nut, lightly chopped, dried cherries, white chocolate chips (optional)

eggplant , roasted and sliced, spicy pasta sauce, shredded mozzarella cheese, grated parmesan cheese, chopped fresh basil leaf

diced tomatoes, chicken breast , diced into bite-sized pieces, andouille sausage , sliced into pennies, celery, chopped, onion, chopped, green pepper, chopped, dried oregano, cayenne pepper, chicken broth, shrimp, cleaned and cooked (you can buy them this way), rice, cooked, salt

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)

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