andouille sausage

Jambalaya

andouille sausage, sliced 1/2 inch thick

green bell peppers, chopped

celery,

scallions,

tomatoes

rice

chicken broth

Cajun seasoning

bay leaves

thyme

cayenne pepper (optional)

shrimp,

Chopped fresh parsley, for topping

Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.

Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

Excellent and very easy. I wondered about the rice, since Uncle Ben's instructions looked just like those for regular rice. After some research online, I found someone's comment that parboiled rice holds its shape during extended cooking and is therefore usually called for in Cajun jambalaya recipes. It worked perfectly in this recipe. The optional cayenne made it too spicy for some of my guests, perhaps because our Cajun seasoning already includes cayenne. Next time: hot sauce at table.

This was very quick and easy to prep and throw together!  It packed a big punch of heat (with the cayenne)  and flavor for a crackpot meal.  Be sure to use the correct rice and a good Cajun seasoning.

Everything came out perfect. I used 1 1/2 cups parboiled rice and cooked everything except shrimp In pressure cooker for 8 minutes. Great!!! Quick released pressure added 60 shelled  large shrimp on warm for 5 minutes. 

Very good flavor and easy to make. Rice always tends to be a little tough, so I would suggest making the rice separately and then adding to dish.

Easy and packed with flavor.  We sub in smoked sausage to relieve some spice.

Needed a bit more spice but it was a great meal!!

Great recipe! It’s easy and nice to make on a busy day.

This is a pressure cooker spin on the New Orleans classic (though we have a <a href="https://cooking.nytimes.com/recipes/1020815-slow-cooker-red-beans-and-rice">slow cooker version</a>, too, if that’s more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. “Monday red beans” are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.

Pressure Cooker Red Beans and Rice

vegetable oil

yellow onion, finely chopped

Kosher salt and black pepper

celery stalks, finely chopped

green bell pepper, finely chopped

garlic cloves, finely chopped

garlic powder

onion powder

sweet paprika

cayenne,

sage (optional)

red kidney beans (no need to soak)

pork

ham hock (about 10 ounces)

thyme thyme

rice,

Louisiana-style hot sauce,

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.

Red Beans and Rice

red beans (preferably New Orleans Camelia brand)

Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)

olive oil

garlic cloves,

onions,

rib celery, finely diced

green bell pepper, chopped

black pepper

cayenne pepper

salt

basil

sage

parsley

green onions, chopped

white long-grain rice,

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)

In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.

Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.

Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.

Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Nothing will beat the winter blues like this Slow-Cooker Sausage and White Bean Soup from Delish.com. 

Slow-Cooker Sausage And White Bean Soup

sausages,

white beans

garlic,

onion, finely chopped

carrots,

celery stalks, sliced

Kosher salt

water

kale,

Parmesan,

Slow-Cooker Sausage and White Bean Soup

I just made this. LOVE! I slightly modified it according to my taste. I used 3 turkey sausageS (one andouille and 2 mild italian). Sautéed the sausage (without casing) in 2 minced garlic cloves, a dollop of pesto and some fresh minced ginger with some extra virgin olive oil. To the veggie soup I added 3 cans of white beans (2 cannellini and 1 navy - I used my hand blender to blend the cannellini a little), some chopped snap peas, a few chopped  asparagus, a half bag of chopped spinach, a  bunch of lacinato/Tuscan kale, 3 carrots, 3 celery, 2 bay leaf, 1 tsp dried thyme (fresh wasn’t available) and other dried spices including some sage, garlic powder (and extra fresh minced garlic and ginger), plus Mrs. Dash and sea salt flakes). I felt that one andouille sausage provided enough flavor otherwise I find the flavor too strong for me. This was so healthy and delicious. I made enough for 6 meals...two tonight (and 4 frozen). It was a fantastic meal!!

Amazing!! Made it on the stove to cut the time in half. My husband said, “Move it to the top of the stack of recipes!!” :)

family loved this! I added 1/2 cup farro & an extra cup of water for the farro. It was delicious!

REALLY easy and very good.  I added a little more garlic and a whole onion for more flavor...but overall really great. Served it over rice.   Will definitely make it again.

Did not enjoy this soup.  Lacked flavor.  I did substitute turkey kielbasa to lower the fat and am certain that didn't help.  But I don't think it has enough flavor even if you use the andouille.

Made it twice.  Huge hit.  Second time with escarole.

So easy, so good and healthy! We make small pastina and serve this soup over that at the end, so delish!!!

I never comment on recipe sites but this time I had to! This was *muahhhh* amazing! I followed the recipe to the T and it hit the spot. I am just getting out of the hospital and was looking for something I could literally throw into the crock that could be an easy warm-up breakfast, lunch, or dinner. I got out of bed this morning when it was still hot, scooped up a bowl (or 2 or 3), and had a party in my mouth. The combo of the broth, meat, and veggies coupled with the fact that it was so easy, made my life, family, and body feel amazing! I think I just extended my life at least a year....for reelz. Thank you for the recipe and great step-by-step directions that weren't confusing. Peace and positive energy to you!!

Opal

Yummy! My husband and I loved it. Thank you.

This was delicious! I used a vegan sausage (Beyond Meat). Very simple & quite tasty & hearty!!!

https://streaming.hearstdigitalstudios.com/cbd92562-9be1-4ba5-9bae-1fbbd71ee938/video_rover_16x9_1080p_hd_1519672753_89503.mp4

This Slow Cooker White Bean Soup Is A Dinnertime Victory

Sunny's Big Easy Chicken and Andouille File Gumbo

cooking oil

chicken breasts, gently pounded thin

andouille sausage, sliced into 1-inch rounds

salted butter

all-purpose flour

Cajun seasoning, preferably Mama Mia's For Whatever Seasoning

green bell peppers,

white onion, finely chopped

jalapenos, finely chopped (seeds optional)

garlic

salt and black pepper

chicken stock base

file powder,

Serving suggestions: cooked white rice and hot sauce, optional

Sunny Anderson makes her Big Easy Chicken and Andouille Filé Gumbo, as seen on The Kitchen, season 25.

Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total. 

Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes. 

Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour. 

Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes. 

Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

To get your roux to a chocolate color, it will take about 25-30 minutes. 

It’s not file gumbo without the file...it’s easy to order.

My rue did not come out as dark as Sunny’s but the taste was delicious!! And I added shrimp. Next time I’m going to cook the rue longer so it will be darker. Overall the recipe was easy! 

https://www.foodnetwork.com/videos/chicken-and-andouille-gumbo-9413315

Sunny Anderson makes a flavorful gumbo with seared chicken and sausage.

Chicken and Andouille Gumbo

Cajun Jambalaya

medium shrimp, peeled, deveined and chopped

chicken, diced

Creole seasoning, recipe follows

onion

green bell pepper

celery

Worcestershire sauce

hot sauce

chicken stock

Andouille sausage, sliced

Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

This was really good and easy to make. My picky eaters all loved it as well! I doubled the recipe and made it as written. I did not cover the pot ever during simmering and I thought the moisture level was perfect. For those worried about heat, it's in the Cajun seasoning. Normal hot sauce isn't going to do anything. I used Tony Chachere's creole seasoning.

This dish is a family and friends *favorite*. It is absolutely phenomenal. Every time I’ve made it, people have freaked out. The Bayou Blast seasoning is extra tasty (be sure to make this-don’t go with store bought!) and can be used as a rub for chicken breasts on the grill or even mixed in with some oil, water, and balsamic vinegar for a DELICIOUS, mouth watering marinade. 

All I can say is 100% will make again. This has become my go to jambalaya recipe. P H E N O M E N A L 

I made this tonight and doubled the recipe so we could have leftovers. I made it exactly as written except used half the amount of hot sauce and used canned diced tomatoes rather than fresh. Really happy with how it came out...the flavor is so amazing except it was a bit too spicy for my husband and daughter. My husband’s head was sweating! We added a couple tablespoons of butter to the pot and it really tamed the heat. Looking forward to eating the leftovers, and when I make it again I will leave out the hot sauce and maybe dial back the Creole seasoning a tiny bit. Easy, hearty and super flavorful. Definitely a keeper!

Just finished. It’s very easy and smells delicious. Waiting to serve it now!

I've tried and failed at making jambalaya in the past, but this recipe made it so easy! I adjusted the amounts to accommodate my large family, and it came out perfectly. Everyone enjoyed it! 

I tried this recipe the first time by doubling it and it turned out perfect. It’s very easy to make and I plan on trying different meats in it next time. So good and so easy!

I’ve been making this recipe for years, and it’s a family favorite. It’s extremely forgiving, easily adaptable, and pretty hard to mess up. I always make a double batch - leftovers are a must, since flavor is even better the next day! We actually like it better with brown rice instead of white (it increases initial rice cooking time to 40 min). Sometimes I make it with canned diced tomatoes instead of fresh (a 14.5-oz can for a double recipe) and both are equally delicious. The recipe does make a fairly brothy mixture, but after refrigeration overnight all excess liquid is absorbed. You can always reduce the chicken broth if you prefer it more fluffy than stewy.

Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper

One-pot Cajun Fettuccine Alfredo Pasta Recipe by Tasty

chicken breasts, sliced

lb cooked andouille sausage

bell peppers, diced

onion,

milk, whole preferred

fettuccine pasta, uncooked

cheese,

fresh parsley, chopped,

paprika

oregano

pepper

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.

In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.

Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.

Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.

Remove the meat from the pot and add the remaining olive oil.

Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.

Add the milk and stir so that the seasoning is incorporated into the liquid.

Turn the heat to high and bring to a boil.

Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.

On low heat, add the meat back in and stir so that it’s evenly incorporated.

Add the cheese and parsley, and stir. Remove from the heat.

https://vid.tasty.co/output/26891/mp4_640x640/1489788908

Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

Succotash With Sausage and Shrimp

butter beans or baby lima beans

kosher salt,

extra-virgin olive oil or unsalted butter

Andouille sausage, diced

yellow onion, diced

green bell pepper, diced

medium ears corn, kernels

tomatoes,

black pepper,

shrimp (any size), peeled and deveined

Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.

While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.

Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it’s crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.

Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.

Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.

As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.

Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

Gulf Shrimp Jambalaya

andouille sausage,

green peppers, seeded and cut into 1/4-inch dice

red pepper

bundle fresh thyme

For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard.

Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook for 4 to 5 minutes, or until the sausage starts to brown. Add the peppers, celery, and onion to the pan, season with salt and a pinch crushed red pepper. Cook 7 to 8 minutes or until the mixture has softened and is very aromatic. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice.

Add 4 cups shrimp stock, bay leaves, and thyme bundle. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes.

Stir in the shrimp and cook for another 5 to 7 minutes or until the shrimp turn pink. Serve garnished with chopped scallions.

Be careful with the cayenne. A little goes a long way and you don’t want to make your family turn red and smoke!

Brought some in to my work family a few years ago..  they now request me to make it every year during the cooold MN winter.  DELISH!!!!

Loved it ! Although I had to wait for my rice to cook a bit longer than 25 minutes. 

Made this and it turned out pretty good, but one teaspoon of cayenne had my mouth on fire. Next time, I will make it with half the cayenne. Otherwise it was spot-on.

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Top 30 andouille sausage recipes from across the web

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

Top Tags

Jambalaya

Pressure Cooker Red Beans and Rice

Red Beans and Rice

Slow-Cooker Sausage And White Bean ...

Sunny's Big Easy Chicken and Andoui...

Cajun Jambalaya

One-pot Cajun Fettuccine Alfredo Pa...

Succotash With Sausage and Shrimp

Gulf Shrimp Jambalaya

Andouille Sausage with Sweet Potato...

Slow Cooker Red Beans and Rice

Crawfish Boil

Pasta With Andouille Sausage, Beans...

Slow-Cooker Freezer-Pack Gumbo

Turnip Green Soup aka Swamp Soup

New Orleans Gumbo with Shrimp and S...

Hatch Green Chile Gumbo

Sunny's Simple Jambalaya

Parasol's Restaurant and Bar - Chic...

Gumbo

Gumbo

Bang! Gumbo

Red Beans and Rice

One Pot Creamy Andouille Sausage Pa...

Slow Cooker Jambalaya

Cajun Chicken Lasagna with Andouill...

Rice Cooker Chicken and Sausage Jam...

Chili Beans with Rice

Southern Summer Succotash

Lane&#39;s Shrimp and Andouille Cor...

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

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