Andouille Sausage And Pepper Pouch Recipes

HOMEMADE ANDOUILLE SAUSAGE

Steps:

• Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
• To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
• Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.
• Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

ANDOUILLE SAUSAGE AND PEPPERS MARINARA

Steps:

• In a large skillet over med-high heat, saute peppers and onion in the olive oil.
• Once the vegetables are "crisp tender", add the garlic and sausage, sauteing for 1 minute, being careful not to let the garlic burn.
• Add the diced tomatoes.
• Whisk the tomato paste and water together and add to the skillet.
• Add all the spices.
• Bring to a boil, then reduce heat. Simmer covered, for 20 minutes, uncover and simmer for 10 more minutes.
• Serve tossed with cooked pasta or rice.

CHICKEN AND ANDOUILLE SAUSAGE WITH PEPPERS (WW 5 POINTS)

Steps:

• Cut chicken into 1 inch or slightly smaller cubes. Season with garlic powder and Cajun spice mix.
• Place nonstick over medium high heat. Give a quick shot of cooking spray and add the seasoned chicken. Cook for a minute and add the andouille sausage. Continue to cook for three to four minutes until the chicken is opaque.
• Remove chicken and sausage from pan and cover to keep warm. Gently wipe the pan to remove the excess oil. Add the onions and peppers to the pan and cook for four to five minutes.
• Stir the canned tomatoes and tomato paste into the skillet. Return the chicken and sausage and simmer for six to eight minutes.
• Serve with hot cooked rice for additional points.

ANDOUILLE AND POBLANO QUESADILLAS

Steps:

• Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes.
• Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients.
• Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

ANDOUILLE-STUFFED PEPPERS

Steps:

• Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds., In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer., Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers., Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired.