Rckcrwlr Dilemma: "What to do'wee with Andouille?"

Rckcrwlr · June 29, 2011, 01:01:03 PM

Had some homemade Andouille Sausage (pronounced ahn-dwee) that I have been wanting to smoke. Finally made the move and got it in the smoker.

Using Apple Smoke and should be done in about 3 hours...

jiggerjams · June 29, 2011, 01:38:35 PM

Yummy...goes real good in a jambalaya ;)

squirtthecat · June 29, 2011, 01:40:31 PM

Or red beans & sausage..

Rckcrwlr · June 29, 2011, 01:47:42 PM

Quote from: jiggerjams on June 29, 2011, 01:38:35 PM
Yummy...goes real good in a jambalaya ;)

I have to make some more for the fall. One of our camping trips requires me to make a turkey fryer pot of Jambalaya...

Quote from: squirtthecat on June 29, 2011, 01:40:31 PM

Or red beans & sausage..

Now you are talking...but the family won't eat that...oh wait, that is what I want to happen. ;D

DisplacedCoonass · June 29, 2011, 02:17:18 PM

Cut into small quarters (roughly 1/4"), fry them up until crispy and make into a nice cream sauce to pour over chicken or shrimp.

ghost9mm · June 29, 2011, 02:21:50 PM

Quote from: jiggerjams on June 29, 2011, 01:38:35 PM
Yummy...goes real good in a jambalaya ;)

Yes Sir...I will be in that line... :D

Rckcrwlr · June 29, 2011, 05:29:05 PM

Oh my is this incredible...took about 3 hours to get to about 156 IT.

What a completely different taste from fresh. The heat doesn't kick in to about 3/4 of the way eating and then WHAM, like a 2x4 to the back of the head.

I love it.

Ka Honu · June 29, 2011, 07:39:18 PM

I'm sure you already have an idea of what you're going to do with it but if you're stuck, let me know. I go through about 20 pounds a year - it would be more but I don't make my own and have to bring it home from my annual trip to N'Awlins.

KyNola · June 29, 2011, 07:51:47 PM

Quote from: Ka Honu on June 29, 2011, 07:39:18 PM
I'm sure you already have an idea of what you're going to do with it but if you're stuck, let me know. I go through about 20 pounds a year - it would be more but I don't make my own and have to bring it home from my annual trip to N'Awlins.

Ka Honu, very disappointed in you. Where was the word GUMBO in your response?

The answer for andouille is GUMBO! Chicken and andouille gumbo.

Ka Honu · June 29, 2011, 10:03:55 PM

Gumbo is, of course, the primary use but there are so many other "perfect storms" that I didn't want to prejudice the OP.

Rckcrwlr · June 30, 2011, 02:19:01 AM

Oh my...Gumbo

I found a great way to use it. Hack off a chunk and eat it. I am addicted to this stuff.

Tenpoint5 · June 30, 2011, 09:37:34 AM

Looks really good Rckcrwlr. Is that from a mix or mix it yourself recipe?

Rckcrwlr · June 30, 2011, 10:39:45 AM

Quote from: Tenpoint5 on June 30, 2011, 09:37:34 AM
Looks really good Rckcrwlr. Is that from a mix or mix it yourself recipe?

Mine is real easy. I make sausages in batches of 150lbs at a time. I have a spice supplier that makes up the mix. I have tried to make it on my own but with the size I make, there seems to be a lack of consistency. The have it in packages that make 25lbs batches, so I go that direction.

www.conyeagerspice.com

I have not found a bad mix.

Currently I mix only my Italian Hot Sausage (Tradition)

Honorable Mentions:

Andouille
Chorizo
Southern Belle (Breakfast Sausage with a slight heat)
Hamburger Seasons
Maple Sausage
Bayou Bam (Like Essence)
Kolbassi
Jerky Seasonings

Rckcrwlr · July 01, 2011, 03:55:09 AM

So it was so good that I ended up throwing even more in... Wife just shakes her head.