Cajun Pintos With Andouille Recipes

PINTO BEAN & ANDOUILLE SAUSAGE STEW RECIPE - (4.4/5)

Steps:

• Pick over beans to remove any pebbles or broken beans and rinse under cold water. Place in a bowl, cover with 3 inches of cold water and soak for at least 6 hours or overnight. Heat oil in a large heavy casserole or Dutch oven over medium heat. Add sausage and bacon and cook, stirring occasionally, until the bacon is almost crisp, 7 to 10 minutes. Remove with a slotted spoon to a small bowl and set aside in the refrigerator. Add onions cook, stirring, over medium heat, until soft and lightly brown, 8 minutes. Add garlic and cook for 2 minutes. Add bell peppers and chile pepper to taste; continue to cook, stirring, until the mixture is soft, about 3 minutes. Stir in paprika. Add tomatoes and cook until they release their juice, about 2 minutes. Drain the beans. Stir the beans and 8 cups water into the pot; bring to a boil. Reduce heat and simmer, uncovered, for 1 hour. Stir in the reserved sausage and bacon along with salt and pepper. Continue simmering, adding a little water if the beans are dry, until the beans are very soft and beginning to break down, about 30 minutes more. Stir in lime zest and juice.

HOPPIN' JOHN WITH ANDOUILLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes.
• Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes.
• Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens.

CAJUN PINTOS WITH ANDOUILLE

Steps:

• You can adjust the spiciness and heat with the different versions of the Rotel or by adding crushed red pepper or Tabasco© sauce. Sauté the onion, bell pepper and celery in the olive oil. Add the garlic after a few minutes to prevent it from burning. Add the beans, Rotel, stock, sausage and seasonings and simmer on very low heat for an hour or so. Serve over good quality cooked white rice and serve with southern style cornbread (yellow cornmeal and no sugar).

CAJUN ANDOUILLE RECIPE - (4.2/5)

Steps:

• Grind all of the pork and fat through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled, ideally 32 to 34 degrees Fahrenheit. When the meat is chilled, mix the water with the Morton cure. Then thoroughly mix the remaining ingredients with the water/cure mixture. Then thoroughly mix the water/cure/spice mixture with the ground pork. Immediately stuff into 1½ inch hog casings. Hang the sausage in your smoker. Start smoking at 135°F with the vents slightly open for 20 minutes to dry the casings. Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155°F. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110°F. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
• Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.