In an embarrassment of riches - 2 pounds andouille that needs to get cooked asap

I got about 4 pounds of andouille a week or so ago and made gumbo and jambalaya, separated by a few days, with half of it.

I still have 2 pounds that I’d really rather not freeze (I badly need to clean that fat bastard out). Anyone have any go-to recipes that use up a lot of andouille that are not gumbo or jambalaya, or red (kidney) beans and rice? (Already have my eye on a couple of those)

Many thanks in advance for any suggestions. I’m also going to scour the BEANS BEANS BEANS thread for other ideas.

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Maybe too obvious, but I would treat them like regular old hot dogs.

Find some crusty French bread, drop in a sausage, top with your choice of accoutrements (I’m partial to grilled onions and/or coleslaw.

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I agree andouille makes a good sandwich but it also makes excellent soup: sauté aromatics, add broth, add some tomato if you like, add cooked beans of choice (canned or cooked from dry), add hearty greens (kale, escarole, whatever), add andouille sliced in coins. There is a school of thought that has you sauté the andouille up front but I prefer it only simmered to warm through at the end.

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Breakfast sandwich

With eggs for Breakfast.

Andouille hash / Andouille Gröstl.

Southern Zuppa Toscana. I’ve been using any pork sausage I have on hand to make a variation on the cream and kale soup. Zuppa Toscana

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I make a killer shrimp and andouille saute in garlicky butter that gets raves from guests every time I serve it - here’s the recipe:

1 lb andouille, sliced into 1/4" rounds
1 lb peeled and deveined shrimp, halved if very large
12 cloves garlic, thinly sliced
4 oz butter
1/2-3/4 cup dry white vermouth
juice of half a lemon
1/2 cup chopped parsley (or cilantro)
salt, black pepper and red pepper flakes to taste
olive oil for sauteing (just enough to get the sausage rendering, be generous if the andouille is lean)

Heat olive oil in a large skillet; add sliced andouille and saute until some fat renders and edges start to get a bit browned. Add the garlic and saute until soft and fragrant (if you know you want more spice than your andouille provides, add crushed red pepper flakes to taste here and saute with the garlic). Remove sausage and garlic from pan, leaving fat behind. Add shrimp and saute until nearly cooked through, 1-2 minutes per side. Deglaze pan with vermouth, simmer just enough to burn off alcohol, then turn heat to low; add butter and stir to melt/emulsify. Return sausage and garlic to pan, add chopped herbs, seasonings and lemon and toss to combine. Serve with crusty bread for mopping up the buttery sauce (or over rice/couscous, or even over steamed broccoli if you’re watching your carbs).

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Agree, sub it for linguiça in caldo verde. Check David Leite, @CCE

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Maybe in a Southern or Cajun spin on cassoulet?

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Personally, I’d make a HUGE pot of Hoover Stew, take some to Neighbor #1 and Neighbor #2, divide the rest up into meals for dinners… but you said you didn’t want to freeze it.

I actually need to batch cook some meals for the freezer.

How would you feel about wrapping a thin pizza dough around them and making something similar to saucijzenbroodjes?? Again, you’d probably end up freezing the leftovers.

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beautiful!

Thanks to everyone for so many great ideas!

Last night’s pound ended up as a low country “boil”.

In quotes because I microwave par cook the potatoes and corn in their seasonings, then dump everything in a roasting pan with the raw seasoned shrimp on top with a bunch of pats of butter. Then cover and bake 15-20 until the shrimp are done.

I didn’t have any crabs or legs so I just dumped some lump crab meat in the bottom of the big bowls I served into.

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As a Louisiana resident, I may be exiled for saying this, but andouille and kielbasa are more or less the same thing (a few spices excepted) and can be used in the same way. Heck, I’d be pretty happy to eat a meal of pierogies with browned andouille sausage.

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Agree, I’ve made both and the recipes were pretty similar (what I have now is store-bought, not home made, though).

One of mine & my wife’s favorites is either sausage fried as couns and then green beans and pierogi fried in the grease. But my sausage-averse daughter asked me to figure something out that wasn’t so sausage-forward.

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Waves madly Hi guys!

I use andouille, kielbasa or chorizo when I make pumpkin soup. I don’t have a recipe, but I sweat some minced onion (or leeks, shallots (or a combination) in a bit of oil with minced garlic, add rich homemade chicken stock, pureed pumpkin and fresh chopped thyme leaves. I add chunks of sausage near the end, pre browned or not. I like to have all the fat for flavor. I also add heavy cream but if you’re kosher or averse you don’t have to.
Quantities and seasoning are completely flexible to taste. I usually use about 2 lbs pumpkin puree and one or two andouille. Other than the time and the sausage I hold off on other seasonings until the very end. It’s a great winter or cold autumn soup. Hi guys

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Welcome back!

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Great to have you back!

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Thanks! Been stalking your gigs on fb, you are dynamite!

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(post deleted by author)

Oh, wow! Thank you so much for your kind words :pray:t2: :blush:

Nice!

It’s supposed to chill down here soon again, and squash soups (pumpkin, butternut, etc) are favorites.

I think you have to have the record “It’s been a while since…” flag.

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That wasn’t kindness, more like envy and awe!

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