Cajun Scramble With Andouille Sausage Recipes

ANDOUILLE SAUSAGE CAJUN SCRAMBLE

Steps:

• In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
• In a large non stick skillet over medium-low heat, add olive oil.
• Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
• Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly.
• Add sliced sausage and stir fry another 2-3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
• Pour the eggs over the sausage mixture, allow them to sit and cook for a minute.
• Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom of the pan and the ingredients to incorporate into the eggs.
• After each fold, pause for a few seconds allowing the eggs to cook.
• After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage.
• Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
• Divide the scramble between 2 plates top each with your favorite salsa.
• Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.

CAJUN SCRAMBLE WITH ANDOUILLE SAUSAGE

Steps:

• In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
• In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
• Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
• Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook.
• After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
• Divide the scramble between 2 plates top each with your favorite Louisiana-style hot sauce or salsa.

ANDOUILLE SAUSAGE CAJUN SCRAMBLE RECIPE - (4.5/5)

Steps:

• 1 In a medium size bowl whisk together eggs and Cajun spice blend and set aside. 2 In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes. 3 Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs). 4 Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook. 5 After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute). 6 Divide the scramble between 2 plates top each with your favorite salsa. Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.

CAJUN BAKED EGGPLANT WITH ANDOUILLE SAUSAGE

Steps:

• Place flour on large plate.
• In large bowl, whisk eggs and milk together.
• Place breadcrumbs on another large plate.
• Coat 1 eggplant slice with flour; shake off excess. Dip into egg mixture, then dredge through breadcrumbs. Place single-layer on baking sheet. Repeat with remaining eggplant slices, flour, egg mixture and breadcrumbs.
• In heavy large skillet over medium-high heat, heat 2 tablespoons oil. Working in batches, cook eggplant until golden brown, about 3 minutes per side. Drain on paper towels; add more oil to skillet as necessary. (Can be made 6 hours ahead. Cover and refrigerate.).
• Preheat oven to 350 degrees F. Arrange half of eggplant slices in 13x9x2-inch baking dish. Spoon 1 1/2 cups salsa over. Sprinkle with ham and sausage, then 1 1/2 cups of each cheese. Cover with remaining eggplant slices, then remaining salsa and cheese.
• Bake until cheese melts and casserole is heated through, about 45 minutes. Cool slightly.

CAJUN SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Steps:

• Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
• In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, sauté stirring for about 4 minutes or until softened; transfer to a large bowl.
• Add in shrimp and sausage to the vegetable mixture.
• Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.
• Form the mixture into 15 (1-1/2-inch thick) patties.
• Place the remaining 2 cups breadcrumbs in a shallow bowl.
• Coat each patty with the crumbs patting with hands to adhere.
• Transfer to a cookie sheet or large plate.
• Cover and chill for 30 minutes or up to 24 hours.
• Heat the butter with oil in a large skillet over medium-low heat.
• Add in the shrimp cakes and cook about 6 minutes on each side or until browned.

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.