andouille

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Cajun Gumbo With Chicken and Andouille Sausage Recipe

boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)

Kosher salt

Cajun-style andouille sausage

all-purpose flour (4 1/2 ounces; 130 grams)

onions

green bell peppers

celery

garlic, minced

cayenne pepper

black pepper

chicken broth

bay leaves

thyme

filé powder,

rice,

In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.

Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.

Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.

Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch. 

Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.

Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season stew with salt. Discard thyme sprigs and bay leaves.

Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.

Jambalaya may seems like an odd dish to make on the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add great flavor.

Grilled Chicken and Sausage Jambalaya Recipe

chicken thighs

Creole seasoning

mild smoked pork sausage

roma tomatoes, halved

olive oil

yellow onion, finely diced (about 1 cup)

green bell pepper, finely diced (about 1/2 cup)

tasso ham, diced

Kosher salt,

white pepper

black pepper,

Louisiana-style hot sauce

white rice

bay leaf

green onions

Type of fire: Direct

Grill heat: medium-high

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly season chicken thighs with Creole seasoning. Place chicken, sausages, and tomatoes (cut side down) on the grill. Cover and cook, turning chicken and sausage occasionally, until chicken until meat registers 165°F on an instant read thermometer when inserted into thickest part of thigh, about 20 minutes. Cook sausages until nder browned all over, about 10 minutes. Cook tomatoes until they have grill marks and start to blacken, about 5 minutes. 

Transfer chicken, sausage, and tomatoes to a cutting board as they are done. When cool enough to handle, pull chicken into large chunks. Halve sausages and slice into 1/2-inch chunks. Finely chop tomatoes.

Place large stockpot or dutch oven on grill or over medium heat on a stovetop burner. Add in olive oil and heat until shimmering. Add onions, pepper, and celery and cook until vegetables have softened, 7 to 10 minutes, stirring occasionally. Stir in ham, garlic, salt, white pepper, black pepper, and hot sauce and cook for 2 minutes. 

Add rice and stir to thoroughly coat grains with vegetable mixture. Stir in chicken stock, bay leaf, and chopped tomatoes. Bring to a boil, then simmer, covered, until rice is fully cooked, 20-30 minutes. 

Stir in chicken and sausage and heat cook until heated through, 3 to 5 minutes. Stir in green onions. Season with additional salt and pepper to taste, then serve.

One-Pot Sausage and Shrimp Jambalaya

onion,

large bell pepper,

celery,

garlic,

Red Gold Crushed Tomatoes

Red Gold Diced Tomatoes

Creole seasoning (or more)

rice

shimp,

Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.

Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.

Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.

Cajun Shrimp and Andouille Skewers are super easy to throw together and loaded with flavor. Jumbo shrimp and andouille sausage are tossed with olive oil, lemon juice and homemade cajun seasoning blend, threaded onto skewers and grilled!

Cajun Shrimp and Andouille Skewers

16/20 shrimp

chicken andouille sausage,

cajun seasoning

kosher salt, more or less to taste

juice of 1/2 a lemon

metal skewers

In a large bowl add shrimp, sliced andouille,...

In a large bowl add shrimp, sliced andouille, cajun seasoning, a generous pinch of kosher salt and freshly ground black pepper, olive oil and lemon juice.

Toss to combine.

Immediately thread the shrimp and sausage onto skewers...

Immediately thread the shrimp and sausage onto skewers by wrapping a shrimp around a slice of sausage before skewering. Repeat, 4 per skewer.

Brush grill grates with olive oil before preheating...

Brush grill grates with olive oil before preheating to 400°.

Once preheated, place the skewers onto the hot...

Once preheated, place the skewers onto the hot grates. Close the lid and grill for 3 minutes. Turn and repeat, grilling for 3 more minutes or until fully cooked.

Serve with a sprinkle of finely minced fresh...

Serve with a sprinkle of finely minced fresh parsley and hot sauce for extra heat.

These Charleston Shrimp and Grits feature a bed of creamy grits topped with flavorful shrimp and Andouille sausage!

Charleston Shrimp and Grits

grits

chicken stock

water

salt

heavy cream

shrimp

hot sauce

lemon juice

andouille sausage

bacon

bell peppers (any color, diced)

onion

garlic

Tbsp all-purpose flour

cheddar cheese

Using large saucepan with a lid, add grits, chicken stock, hot water and salt; stir until well combined.  Place over medium-high heat and bring to a boil, stirring occasionally.

Stir in cream and reduce to a simmer.  Cook for 17-18 minutes, stirring occasionally, until grits are tender and have thickened.  Remove from heat, cover and keep warm.

Meanwhile, using a medium bowl, add the shrimp, hot sauce and lemon juice; toss until well coated.  Set bowl aside.

Add the sausage and bacon to a heavy skillet and place over medium heat.  Cook, stirring occasionally, until both sausage and bacon are browned but not crispy (~10-12 minutes).  Transfer sausage and bacon to a plate and pat dry with paper towels.  Leave bacon grease in skillet.

Add peppers, onion and garlic to skillet with bacon grease.  Cook over medium heat, stirring occasionally, until onions turn translucent (~6-8 minutes).

Add flour and cook for 2 minutes, stirring constantly.  Return cooked bacon and sausage to pan.  Add chicken stock, stir and bring mixture to a simmer.  Let cook for 3-4 minutes, stirring occasionally.

Finally, add shrimp and continue cooking for 5-7 minutes, or until shrimp are opaque in center and fully cooked.

Add shredded cheese to grits and stir until cheese has fully melted.  (Note: If necessary, add a splash of water to the grits to loosen them up.)

To serve, spoon grits onto plate and top with sausage, bacon and shrimp mixture.

{Optional} Garnish with chopped green onions before serving.

Andouille Sausage &amp; Pesto Pizza

pizza dough

Andouille sausage (sliced)

basil pesto

Gruyere cheese

Arugula

extra virgin olive oil

Lemon juice (fresh)

basil

pine nuts (toasted)

Parmesan cheese

salt (to taste)

Pound the garlic and salt, using a mortar and pestle, into a paste.  Add toasted pine nuts and continue to pound.  Once the mixture is a course paste, remove garlic pine nut mixture from mortar and place in a small mixing bowl.  Chop the basil coarsely and add to the mortar.  Pound the leaves to a paste.  Return the pounded pine nut mixture to the basil, add parmesan, and continue to pound while adding the olive oil.  Taste.  Adjust seasoning as necessary.

Making the Basil Pesto Sauce

After forming the pizza dough, spread the pesto evenly on the dough base.  Top with sliced Gruyere cheese.  Scatter the Andouille sausage over the top, place the dough in your Forno Bravo oven, and bake until the crust is golden brown and the Gruyere is lightly caramelized.  Remove the pizza from the oven and top with the arugula that has been tossed with a splash of extra virgin olive oil and lemon juice.

General Baking Instructions

This one pot Creole dish is a hearty spicy stew of sausage, shrimp, tomatoes, rice and the trinity of celery, bell pepper and onion.

Sausage and Shrimp Jambalaya

oz andouille (smoked) sausage,

rib celery (diced)

bell pepper (diced)

(stewed tomatoes)

rice rice

tomato juice

oregano

cayenne pepper ((or

black pepper ((or to taste))

½ tsp white pepper ((or

shrimps (raw, peeled)

If using uncooked sausage: Remove the casing from the sausage and chop into bite size pieces. Cook the sausage in a large deep pan or wok on medium heat until the pink has gone.

Remove the sausage from the pan. Optionally, you can save about 1 tbsp. of the melted fat from the sausage to cook the vegetables in.

Add the vegetables to the pan (add a little oil if you&#039;re not using the fat from the sausages) and cook on medium heat until tender.

If using smoked sausage add it now. Otherwise, return the cooked sausage back to the pan. Mix with the vegetables and heat for a minute or two.

Stir in the tomatoes and seasonings and bring to a simmer.

Stir in the rice, water, broth and tomato juice and allow to simmer covered for about 35 minutes, stirring occasionally.

Before serving, bury the shrimp below the surface with the pot still simmering. Cook covered for about 5 more minutes or until the shrimp turns pink.

Your favorite classic Louisiana dish, with a Colorado green chile twist!

Hatch Green Chile Gumbo

canola oil

lbs bone-in, skin-on chicken thighs

Salt and pepper

oz andouille sausage, chopped

bacon, chopped

flour

celery, diced

yellow onion, diced

red bell pepper, diced

(14.5 oz) cans Sprouts crushed tomatoes

green chiles

white rice,

sauce,

Heat 1/4 cup oil in a dutch oven...

Heat 1/4 cup oil in a dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Working in two batches, add chicken thighs to the pot. Brown on both sides, approximately 2 minutes per side, and remove to a plate.

Add sausage and bacon to the pot. Cook...

Add sausage and bacon to the pot. Cook until browned and the bacon fat has rendered, approximately 5 minutes. Remove to a plate and set aside.

Add the remaining 1/4 cup oil to the...

Add the remaining 1/4 cup oil to the pot. Reduce heat to medium and stir in the flour. Cook until the mixture forms a dark roux, approximately 8 minutes. Add celery, onion and bell pepper. Cook until the vegetables have softened, approximately 5 minutes.

Stir in cayenne, garlic, tomatoes, salsa, and chiles....

Stir in cayenne, garlic, tomatoes, salsa, and chiles. Cook for a few minutes. Add chicken, sausage and bacon back to the pot along with the chicken stock. Bring the mixture to a boil, then reduce heat and simmer until thickened and the chicken is cooked through, approximately 30 minutes.

Remove chicken thighs from the pot. Shred them...

Remove chicken thighs from the pot. Shred them on a cutting board using two forks. Return the meat to the pot and discard skin/bones.

Season gumbo with salt and pepper to taste....

Season gumbo with salt and pepper to taste. Serve with rice and hot sauce.

Pastalaya is the Cajun pasta dish you always dreamed of, made with all of your favorite jambalaya ingredients, but with pasta instead of rice, a comfort food revelation.

Pastalaya Recipe

vegetable oil

sausage

chicken

large bell pepper (diced)

jalapeno peppers (diced (optional, for extra spicy))

celery (diced)

garlic (minced)

tomatoes

tomato sauce

pasta (cavatappi, penne or similar)

Cajun seasoning (I use 2

Salt and black pepper (to taste)

sour cream

For Garnish. Chopped green onions, parsley, red pepper

Sausage

Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

Chicken

In the same pot, add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set aside.

Vegetables

Add the diced onion, bell peppers, and celery. Cook until the vegetables are tender, stirring occasionally, about 5 minutes.

Garlic

Add the garlic and cook 1 minute, until you can smell the garlic.

Sauce

Add the diced tomatoes, tomato sauce, chicken broth, Cajun seasoning, salt, and black pepper. Stir to combine.

Simmer

Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to let the flavors develop.

Pasta

Add the uncooked pasta to the pot and stir to combine. Cover the pot and let it simmer for another 10-15 minutes, or until the pasta is cooked through. Stir a few times during simmering to make sure the pasta doesn’t stick to the bottom of the pot.

Top 11 andouille recipes from across the web

The most viewed andouille recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cajun Gumbo With Chicken and Andoui...

Grilled Chicken and Sausage Jambala...

One-Pot Sausage and Shrimp Jambalay...

Cajun Shrimp and Andouille Skewers

Charleston Shrimp and Grits

Andouille Sausage & Pesto Pizza

Sausage and Shrimp Jambalaya

Hatch Green Chile Gumbo

Pastalaya Recipe

Smoked Andouille Sausage

Cajun Seafood Boil with Garlic Butt...

Top 11 andouille recipes from across the web

The most viewed andouille recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cajun Gumbo With Chicken and Andoui...

Grilled Chicken and Sausage Jambala...

One-Pot Sausage and Shrimp Jambalay...

Cajun Shrimp and Andouille Skewers

Charleston Shrimp and Grits

Andouille Sausage &amp; Pesto Pizza

Sausage and Shrimp Jambalaya

Hatch Green Chile Gumbo

Pastalaya Recipe

Smoked Andouille Sausage

Cajun Seafood Boil with Garlic Butt...

The most viewed andouille recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Andouille Sausage & Pesto Pizza