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| | Andouille - Wikipedia, the free encyclopedia |
 | | Andouille (pronounced ahn-DWEE or ahn-DOO-ee) is a spicy heavily smoked sausage made from pork. | | | French andouille is traditionally made of pork intestines and tripe. | | | Made of pork meat (usually butt or shank) and fat, they are seasoned with salt, cracked black pepper, and garlic. |
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http://en.wikipedia.org/wiki/Andouille
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| | Andouille - Simple English Wikipedia |
| | Andouille sausage first came from France or Germany (no-one is sure), and the most famous sort in the USA is the "Cajun" style. | | | Andouille makers smoke the sausages over pecan wood and sugar cane for a maximum of seven or eight hours, at about 175 degrees Fahrenheit (80 degrees Celsius). | | | Other sorts are "French andouille" and "German andouille"; they are less spicy than Cajun. |
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http://simple.wikipedia.org/wiki/Andouille
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| | Cooks.com - Recipes - Andouille |
| | simmer and stir in andouille and minced garlic. | | | For roux, mix flour and oil in roasting pan. | | | An authentic Louisiana gumbo, containing Andouille sausages, oysters and yardbird... |
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http://www.cooks.com/rec/search/0,1-0,andouille,FF.html
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| | Keep Cook'N Food Info Pages |
| | Louisiana-style andouille is not to be confused with continental French andouillette, which is a tripe sausage and is icky. | | | Andouille, Louisiana's famous, spicy, coarse-ground smoked pork sausage. | | | Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. |
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http://www.keepcookin.com/kitchenref/sausage.html
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| | Burt's Bayou Blends, Alligator Sausage, Crawfish Sausage, Shrimp Sausage, Andouille, Boudin, & Tasso |
| | Burt's Bayou Blends, Alligator Sausage, Crawfish Sausage, Shrimp Sausage, Andouille, Boudin, & Tasso | | | Andouille is used for seasoning Gumbo, Jambalaya, Red Beans, and many other dishes. | | | The most flavorable and popular sausage made in Louisiana, Andouille is made with chopped lean cured ham, highly seasoned and then hickory smoked. |
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http://www.jambalayaco.com/burtsbayoublends.html
(386 words)
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| | Mardi Gras recipes - Notes on Special Ingredients |
| | Andouille (pronounced ahn-DOO-ee) sausage is a strongly smoked, garlicky sausage, that is formed by pressing chunks of pork together rather than grinding. | | | The most distinctive characteristic of tasso ham and andouille sausage is a deep smoky flavor. | | | Unfortunately, he doesn't make an authentic andouille sausage (his Cajun sausage isn't the same thing), but he often has a larger (1½ inch thick) sausage that looks as if it's made of ham chunks rather than ground. |
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http://www.acsu.buffalo.edu/~tutzauer/ingredients.htm
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| | Andouille Sausage En Croute (#706) |
| | Andouille sausage and spicy pommery mustard wrapped in puff pastry for a truly unique flavor. | | | From frozen, bake in a preheated 400 degree convection oven for 6-8 minutes or until golden brown. |
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http://www.kabobs.com/products/706andouillesausage.html
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| | eG Forums -> Andouille Sausages |
| | Last time I kept the rendered fat from the Andouille, added a tablespoon of butter or two, and pan seared the stuffed pork chops in it before finishing in the oven. | | | Think of andouille as smoked sausage and tasso as ham hocks. | | | White wine, garlic, shallots and andouille in a pan and steam the clams or mussels until they open. |
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http://forums.egullet.com/index.php?showtopic=33055
(2480 words)
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| | CHICKEN-SAUSAGE GUMBO Gumbo with chicken and Andouille sausage - Recipe |
| | Return to a boil and stir in the andouille and the minced garlic. | | | Note about Andouille (pronounced an-DOO-ee) sausage: this is a uniquely spiced, smoked sausage made mostly in Louisiana. | | | While the gumbo is cooking, remove the skin from the chicken pieces, and cut off as much meat as you can. |
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http://www.worldwideschool.org/library/books/tech/recipes/chicken/chicken-gumbo/Chap1.html
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| | Amazon.com -zShops: Authentic Cajun Andouille |
| | Andouille is a heavily smoked sausage, generally believed to have its origins in France, though some claim that it was first a German dish. | | | Andouille is a heavily smoked sausage, generally believed to have its origins in France, though some... | | | Veron Andouille is made from lean pork, no fillers, and our special family recipe of seasonings, that make every dish a memorable experience. |
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http://s1.amazon.com/exec/varzea/ts/exchange-glance/Y04Y5632524Y7903341
(259 words)
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| | ANDOUILLE SAUSAGE |
| | Andouille is a Cajun smoked sausage made with pork butt and a small amount of pork fat. | | | Andouille sausage should be stuffed into a larger-size hog casing, preferably 38-42 mm. | | | Tie both ends of sausage with heavy twine. |
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http://www.alliedkenco.com/data/recipes/andouille_sausage.htm
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| | Andouille Sausage - Glossary from Hormel Foods |
| | Andouille, which has a noticeable flavor of herbs and garlic, is used as an ingredient in meat dishes, as an appetizer, and is especially well suited for jambalaya or gumbo. | | | Tasso, also known as Cajun ham, can sometimes be subsituted for Andouille, but if combined in a main dish, it may not offer the distinct flavors of Andouille and may also add too much of a smoky flavor to the food. | | | Andouilettes, which are generally 1 inch or less in diameter, are smaller versions of Andouille sausage. |
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http://www.hormel.com/kitchen/glossary.asp?id=33908&catitemid=
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| | ARN Board: Richiyaado and Gilligan on red beans and rice |
| | Because pork is the main ingredient in andouille, it was at the boucherie, or the butchering of the hogs each winter, that most all of the andouille was made. | | | Andouille, a staple ingredient in South Louisiana cooking, is a well-seasoned, heavily smoked sausage that has been influenced by the many different people settling the La Cote des Allemands, or the German Coast. | | | Andouille is a specialty sausage: intestines stuffed with intestines (I think lamb). |
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http://www.arn.org/ubb/ultimatebb.php/ubb/get_topic/f/12/t/000101.html
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| | Smoked Andouille Sausage |
| | Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Louisiana-style andouille is a spicy, meaty, and coarse-ground; you can even see the grain of the meat in good andouille. | | | Louisiana-style Cajun andouille is not to be confused with andouillette, which is a French tripe sausage. | | | The water should be boiling before you put it into a pan (cookie sheet type). |
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http://www.butcher-packer.com/newsarticle.asp?id=31
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| | Poche's Market Andouille Product Information & Ordering Page |
| | Andouille sausage measures 1-1/2 to 2 inches in diameter. | | | Boudin, Cracklins, Andouille, Tasso, Smoked Sausage, Specialty Meats | | | It's made with coarsely ground, lean pork meat, salt, red pepper, black pepper and garlic that is stuffed into beef middle casings and smoked heavily. |
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http://www.pochesmarket.com/poche_prod/andouille.htm
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| | [Food-On-TV] Andouille Sausage Dressing |
| | Andouille Smoked Sausage is available by calling (800) 457-2857. | | | Melt 1 tablespoon of the butter in a 5-quart pot over high heat. | | | Add the onions and cook, stirring frequently, until the onions a= |
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http://www.food-lists.com/lists/archives/food-on-tv/2003/12/1070868499.php
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| | cajun sausage, andouille, boudin, tasso from Cajun Market |
| | cajun sausage, andouille, boudin, tasso from Cajun Market | | | We offer the finest cajun sausage and meats including andouille, pork boudin, crawfish boudin, smoked alligator sausages and tasso shipped to your door. | | | Andouille is used in Gumbo, Jambalaya, Red Beans and other dishes. |
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http://cajunmarket.com/Cajun-Sausage/index.htm
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| | Andouille - Style Breakfast Sausage Recipe |
| | You are Here: Home > Andouille - Style Breakfast Sausage Recipe | | | This tastes much like smoked Andouille sausage and in fact, you can stuff this mixture into casings if you wish and smoke the sausages for a bit. | | | But I just mix this up and use as fresh sausage patties for breakfast, or crumbled up in a breakfast burrito, or even in bean soups, etc. |
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http://www.recipezaar.com/111709
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| | RecipeSource: Andouille A La Jeannine |
| | Andouille is gumbo sausage for all you peoples who live away from the center of the universe. | | | You can use other sausage and it would taste okay. | | | Mix all liquid ingredients and pour over andouille in a covered skillet. |
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http://www.recipesource.com/ethnic/americas/cajun/00/rec0046.html
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| | Cooks.com - Recipes - Andouille |
| | Mix all ingredients in a large casserole dish (4 quarts or more), cover and bake at 350 degrees for 30 minutes. | | | Put a couple of teaspoons of olive oil in a frying pan at medium heat. | | | Add sausage to roux for a few minutes, then add water and... |
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http://www.cooks.com/rec/search/0,1-41,andouille,FE.html
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| | Downstairs Recipes: Garlic Sprouts |
| | Actually, if you happen to be out of Brussels sprouts, the garlic and andouille make a tasty meat dish, especially if you are using a milder andouille. | | | I put a big pot of salted water on to boil, and fetched from the fridge the green garlic, some schmaltz I generated a couple of days ago while brining and roasting a chicken, and an andouille sausage. | | | Since the andouille this time was quite hot, one thin slice held its own against three small sprouts. |
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http://www.noehill.com/downstairs/recipes_garlicsprouts.asp
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| | Sausage |
| | Louisiana's finest sausage, Andouille is a must for gumbo, jambalaya and red beans and rice. | | | Our complete line of sausages includes Cajun classics such as Andouille and boudin, and even a low-fat smoked chicken sausage. | | | A low fat alternative for traditional Cajun dishes, made with coarsely ground, seasoned chicken breast and thigh meat, smoked to perfection. |
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http://www.cajunspecialtymeats.com/browse.cfm/2,39.html
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| | Andouille and Black-Eyed Pea Chili |
| | A smoked, spicy sausage, andouille (pronounced an-doo-ee) is used in many Cajun dishes. | | | 1 pound andouille sausage, cut into 1/4-inch cubes |
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http://magazines.ivillage.com/countryliving/recipefinder/recipe/0,13485,402734,00.html
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| | Corn Bread Stuffing with Shrimp and Andouille Food & Wine |
| | Corn Bread Stuffing with Shrimp and Andouille | | | In a large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered, about 10 minutes. | | | Generously butter a 10-by-15-inch glass or ceramic baking dish. |
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http://www.foodandwine.com/recipes/invoke.cfm?label=corn-bread-stuffing-with-shrimp-and-andouille
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| | Sweet Potato Catfish with Andouille Cream Drizzle |
| | Andouille Cream Drizzle: In medium skillet cook 1 ounce finely chopped cooked andouille or other smoked sausage until lightly browned. | | | Broil 3 to 4 inches from the heat for 5 to 7 minutes or until potatoes are golden brown and fish flakes easily. | | | In medium bowl combine sweet potatoes, mayonnaise or salad dressing, bread crumbs, and 1/4 teaspoon Creole seasoning. |
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http://bhg.com/recipe/recipedetail.jhtml;jsessionid=YMTOW1QMD3VDHQFIBQNR5VWAVABB4IV0?recipeId=24726&searchResults=true&showSearchNav=true&recipeNumber=1&resultCategory=kitchen&_requestid=175829
(618 words)
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| | Low Sodium Andouille Sausage Recipe |
| | Andouille is a tradition Cajun smoked sausage, stuffed in relatively large casings, then cut into thin slices for cooking. | | | My smoker gets too hot to slow smoke sausage, but I came across a variation of this recipe that used the liquid smoke to impart that flavor. |
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http://www.lowsodiumcooking.com/free/AndouilleSausage.htm
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| | Recipe: Andouille in Comforting Barbecue Sauce |
| | andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. | | | Serve with small pieces of French bread or use teethpicks to spear andouille. | | | Heat well on stove or in a chafing dish. |
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http://associate.com/recipes/A/2355.shtml
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| | Chef Paul Prudhomme's Magic Seasoning Blends |
| | Combine the ground andouille, ground beef, bread crumbs, and 2 the remaining seasoning mix in a large bowl. | | | Mix with a sturdy spatula, using a downward, chopping stroke to help distribute the meat and bread crumbs without over-mixing the meat (which would release too much of the protein in the meat and make it mushy after cooking). | | | Coarsely grind the andouille in a food processor or meat grinder and set it aside. |
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http://www.chefpaul.com/recipes/ShepPie.html
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| | Andouille |
| | This thick Cajun sausage is made with lean pork and pork fat and lots fo garlic. | | | To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. | | | This will cut the cooking time in half. |
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http://www.freefoodrecipes.com/cajun/andouille.htm
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| | Cold Smoked Buffalo with Andouille New Potato Salad :: |
| | Stir in andouille, sour cream, green onions, and garlic and season with salt and pepper. | | | Mound potato salad on plates, top with venison and drizzle with sauce. | | | Place potatoes in a pot and cover with cold water. |
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http://www.turnersouth.com/tools/printer-friendly/0,,1038,00.html
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| | Magic Red Beans and Rice with Andouille Sausage and Tasso |
| | Stir in 3 cups more stock, the andouille, tasso, Meat Magic, salt and the remaining 2 cups onions; bring to a boil over high heat, stirring occasionally, then reduce heat and simmer for 45 minutes, stirring and scraping pan bottom occasionally. | | | 1 pound andouille smoked sausage or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into 3/4" pieces | | | Add 2 more cups of stock, 1 cup more onions and the remaining 1 1/2 cups celery and 1 cup bell peppers; bring to a boil over high heat, then reduce heat and simmer 35 minutes, stirring and scraping often. |
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http://www.cookingcache.com/magicredbeansandricewithandouillesausageandtasso.shtml
(388 words)
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| | Andouille Sausage Recipe |
| | You are Here: Home > Andouille Sausage Recipe | | | Place ground pork in large mixing bowl and blend in all remaining. | | | ONLY YOU see your private notes, and they print with the recipe. |
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http://www.recipezaar.com/105784
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| | Aidells - Recipes - Recipes Search - Aidells Andouille Mini “Corn Dogs” |
| | In a bowl, stir together the flour, cornmeal, baking powder, sugar, salt and baking soda. Cut in the butter with a fork or pastry cutter until the mixture resembles wet sand. | | | These “corn dogs” can be made with our new Andouille Minis, as the recipe is written, or for a non-spicy, kid-friendly version, use Chicken and Apple Minis instead. | | | This recipe is a surprising and fun alternative to standard pigs in a blanket. |
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http://www.aidells.com/recipes/search/detail.cfm?id=143
(153 words)
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| | Jacob's Andouille - History page 2 |
| | Highlighting this event was a cooking contest in which contestants prepared their recipes using andouille in three catagories: gumbos, jambalayas, and miscellaneous dishes. | | | For four generations the Jacob family has been serving andouille and smoked meat made with their unique blend of flavor and choice lean pork. | | | Over the years local restaurants, and even some as far away as California and Washington, were using Jacob's Andouille in their gumbos, jambalayas, and other menu items. |
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http://www.cajunsausage.com/history2.htm
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| | Andouille A La Jeannine Recipe |
| | Andouille A La Jeannine Recipe, one of many tasty recipes brought to you by Recipes Ideas | | | Andouille A La Jeannine Recipe brought to you by Recipe Ideas | | | Whether you are looking for diet recipes or death by chocolate, you'll find something to suit your taste here. |
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http://www.recipe-ideas.co.uk/recipes-5/Andouille%20A%20La%20Jeannine.htm
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| | GMA Recipe: Barbecue Salmon with Andouille and Potato Hash |
| | GMA Recipe: Barbecue Salmon with Andouille and Potato Hash | | | When the oil is hot, add the andouille sausage and render for 3 minutes. | | | The following are recipes categorized from the archives of recipes broadcast on Good Morning America. |
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http://www.wchstv.com/gmarecipes/bbqsalmon.html
(286 words)
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| | FoodTV Recipe - Chicken and Andouille Strudels |
| | Remove from the oven and cut each strudel in half at a diagonal and serve each with the remaining BBQ sauce and grated cheese. | | | When the oil is hot, add the chicken and saute for about 2 to 3 minutes, stirring constantly. | | | 4 ounces andouille sausage, cut into 1/4-inch dice |
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http://www2.foodtv.com/foodtv/print/recipe/0,6255,5693,00.html
(222 words)
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| | Smoked Duck Gumbo and Andouille Gumbo |
| | Where as, there are as many recipes for duck and andouille gumbo as there are Cajuns, I have found this one to be the best. | | | Add remaining ingredients, (including duck meat), gently stir gumbo to insure that all ingredients are well mixed. | | | Continue to whisk roux while adding onions and celery, reduce heat and simmer until onions have caramelized (be carefull not to burn onions). |
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http://www.customcatering.net/Rec_soup/duckgumb.html
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| | Recipe: Andouille Smoked Sausage Filling |
| | Add the flour and stir, scraping the pan bottom well. | | | Add the andouille and brown 5 minutes, stirring occasionally. | | | 1 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), diced into 1/4-inch pieces |
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http://www.recipehound.com/Recipes/4486.html
(89 words)
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| | Just Soup Recipes - Andouille and Potato Soup |
| | Add chopped parsley and season the soup with salt and pepper. | | | Andouille and Potato Soup printer friendly version located here. | | | Just Soup Recipes - Andouille and Potato Soup |
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http://www.justsouprecipes.com/sou-0089922.html
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