Sausage And Shrimp Gumbo

Ingredients

  • 1 pound smoked sausage, sliced 1/4-inch thick (we used Conecuh Hickory Smoked Sausage)
  • 1 pound andouille sausage, sliced 1/4-inch thick (we used Roger Wood andouille)
  • 1/4 cup unsalted butter
  • 2/3 cup vegetable oil
  • 2/3 cup all-purpose flour
  • 1 medium onion, chopped (we used a yellow onion)
  • 1 cup chopped green bell pepper
  • 1 cup sliced celery
  • 2 (32-ounce) cartons seafood stock (we used Swanson seafood stock)
  • 3 cloves garlic, minced
  • 2 bay leaves (we used fresh bay leaves)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
  • 1/2 teaspoon dried thyme
  • 3 pounds large fresh shrimp, peeled and deveined (tails left on)
  • Hot cooked rice (we used white rice)
  • Garnish: chopped green onion (optional)

Directions

  1. Set a large Dutch oven over medium heat, tossing in all the sausage* and letting it cook for 5 to 8 minutes or until all of it’s browned, stirring now and then during that time. Using a slotted spoon, take the sausage out of the Dutch oven and place it on a paper towel-lined plate where it can drain. Keep 2 tablespoons of the drippings in the Dutch oven, discarding any extra.
  2. Add the butter and oil to the Dutch oven. Once the butter’s melted, whisk in the flour until the mixture is smooth. Whisk the roux frequently (we stirred constantly) until it looks like it has the same color as dark peanut butter (they say it’s supposed to take 25 minutes to achieve that color but it took us less time than that). Add in the onion, bell pepper, and celery, stirring frequently (we stirred constantly) for 8 minutes or until the vegetables are tender. Slowly stir in the stock until everything’s combined, waiting for boiling to occur afterwards. Mix in the sausage, garlic, bay leaves, Worcestershire, Creole seasoning, and the thyme. Turn the heat down to low and let it cook for 1 hour, stirring now and then.
  3. Mix the shrimp in, cooking it for 15 minutes. Serve immediately over rice, sprinkling on the green onion if you want to use it.

*We had to brown our sausage in batches, otherwise most or all of the sausage would’ve just been steamed and never gotten that sexy browning.

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This tasted so freaking good that we didn’t stop eating until we were stuffed ! There would’ve been even more sausage in the gumbo but we weren’t always successful in keeping our hands off that deliciousness after it was done getting browned in the Dutch oven ! We did have to remove the tail shell from the shrimp before eating it but it was worth that little bit of extra time because they were so nice and tender in each bite. We forgot to put the green onions on for the picture but while they were good with the dish, the gumbo can stand all on its own for flavor (should you skip on using green onions). The rice helped make the dish even more filling and added another texture. We hope you enjoy eating this as much as we did !

This recipe came from “Cooking With Paula Deen” magazine.

We weren’t paid in any form to promote Conecuh, Roger Wood, Swanson, Zatarain’s, or “Cooking With Paula Deen” magazine.

Take care everybody !

Andouille Sausage Gravy

Ingredients

  • 2 teaspoons vegetable oil
  • 1 1/2 cups chopped smoked andouille sausage (we used Roger Wood brand andouille that we cut into slices that we then quartered)
  • 1/2 cup finely chopped onion (we used a yellow onion)
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper (we used freshly ground black pepper)
  • 1/4 teaspoon garlic powder
  • 3 cups whole milk
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons distilled white vinegar
  • Garnish: chopped fresh sage, ground black pepper (didn’t use)
  • Biscuits (The recipe didn’t call for this but what better a thing to serve this gravy on other than biscuits?)

Directions

  1. Take a 10-inch cast-iron skillet out and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion and sausage in, stirring constantly for 7 minutes or until the sausage has browned. Turn the heat down to medium and move onto step 2.
  2. Take a medium-sized bowl out and whisk the following ingredients together in it: flour, salt, pepper and garlic powder. Pour the milk into the bowl, whisking until the mixture is smooth*. Pour the flour mixture into the skillet, whisking to combine. Bring the gravy to a boil, stirring constantly during that time. Turn the heat down and whisk for 5 to 7 minutes or until the gravy has thickened. Take the skillet off the heat and mix in the sage and vinegar, garnishing with the sage and pepper if you’re using them.

*We mixed the milk and flour mixture together before starting to make the gravy. We did give it a stir before adding it into the skillet.

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We couldn’t get enough of this gravy, it was so freaking delicious ! You definitely taste the andouille in this velvety smooth gravy (well, velvety smooth aside from getting to bite into the pieces of andouille). We loved having this over biscuits but honestly, we were tempted to just get a bowl full of the gravy and eat it with a spoon !

This recipe came from Southern Cast Iron.

We weren’t paid in any form to mention Roger Wood or Southern Cast Iron.

Take care everybody !

Shrimp And Chicken Étouffée

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, diced
  • 3 pounds skin-on, bone-in chicken thighs
  • Kosher salt
  • ½ cup plus 2 tablespoons all-purpose flour
  • 4 stalks celery, diced
  • 1 large onion, diced (we used a yellow onion)
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon cayenne pepper
  • 4 cups low-sodium chicken broth
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons dry sherry
  • Freshly ground black pepper
  • Toasted Rice, for serving with the étouffée (recipe follows)

Directions

  1. Take a large pot (we used a large Dutch oven) and set it over medium-high heat. Once the pot’s hot, pour the vegetable oil in, adding in the andouille afterwards. Stir the andouille constantly for 4 to 5 minutes or until it looks crispy, taking the andouille out afterwards and placing it on a plate for now. Season the chicken with salt (we seasoned both sides of the chicken) before adding it to the Dutch oven in batches to get browned for 5 minutes per side (our chicken took 4-5 minutes per side to get browned). Once each batch is browned, put the chicken on the same plate as the andouille. Once all the browned chicken is on the andouille plate, you can move onto the next step.
  2. Now we make the roux: take the pot off the heat and let it cool down a little bit before measuring how much drippings are in the pot (you only need ¼ cup, if you have more than that, then discard the excess but if you don’t have enough to get ¼ cup then add more oil until you do reach ¼ cup). Return the pot (with the ¼ cup of drippings in it), sitting it over medium heat. Once the drippings are hot, sprinkle in the flour, stirring to scrape up the browned bits from the bottom of the pot using a wooden spoon. Continue to stir for 10 to 12 minutes or until the flour mixture looks deep brown and smells nutty. Now mix in the following ingredients: celery, onion, bell pepper, garlic, cayenne and salt to taste (we added in ½ teaspoon). Stir for 6 to 8 minutes or until the vegetables are tender.
  3. Whisk the broth in now, putting the andouille and chicken back into the pot. Let the mixture simmer for 25 minutes or until the chicken is fully cooked (25 minutes did it for us). Take the chicken out of the pot and put it on a plate where it can cool down enough that you won’t end up burning your fingers when you handle it (don’t turn the heat off, let the stew simmer). Remove the skin and bones from the chicken and throw them away. Shred the chicken meat and put it back in the pot, adding in the shrimp and sherry as well. Let the stew cook for another 2 to 3 minutes or until the shrimp is pink and just cooked through. Season with salt and black pepper to taste.

Toasted Rice

Ingredients

  • 4 tablespoons butter (we used unsalted butter)
  • 2 cups converted long-grain rice
  • 1 teaspoon salt (we used table salt)
  • ½ teaspoon pepper (we used freshly ground black pepper)
  • 2 cups chicken broth (we used reduced-sodium chicken broth)
  • Chopped scallions (we sliced 3 scallions)
  • Chopped parsley (We took a bundle of Italian parsley, removed the stems and roughly chopped the leaves. We got somewhere between 1/3 to ½ cup of chopped parsley.)

Directions

  1. Add the butter to a pot, setting the pot over medium-high heat. Once the butter’s melted, stir in the rice, salt and pepper. Continue to stir for another 5 minutes or until the rice looks golden. Stir in the broth and water, bringing it to a simmer. Once simmering, turn the heat down to low. Put a lid on the pot to cover and let the rice cook for 15 minutes. Take the pot off the heat and let it sit for 5 minutes. Fluff the rice with a fork and mix in the scallions and parsley.
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Étouffée in french means “smothered” and believe us, this tastes so good you’re definitely going to want to smother the rice with this delicious étouffée ! While the dish did turn out salty (which is on us), there was so much flavor in the sauce that it was hard to put it down ! The rice actually helped cut down on the saltiness and added more texture to the meal but was tasty enough that we could’ve been happy just eating it all by itself. The andouille was like an extra burst of flavor every time you had some in a bite. The chicken and shrimp helped make this feel hearty as well as adding additional textures to the dish. This étouffée is wonderful whether you’re looking for something to fix for mardi gras or just want a scrumptious, hearty meal

This recipe came from Food Network.

We weren’t paid in any form to promote Food Network.

Take care everybody !

Cajun Mac And Cheese

Ingredients

  • ½ lb. andouille sausage, sliced
  • 3 tablespoons unsalted butter
  • ½ cup diced red bell pepper
  • ¼ cup diced yellow onion
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • 2 cups cooked crawfish tails
  • 1 cup shredded pepper Jack cheese
  • 1 cup shredded Swiss cheese
  • 8 ounces elbow macaroni, cooked
  • ½ cup thinly sliced green onion (we sliced ours on the bias)

Directions

  1. Take a large skillet out and add the sausage to it, setting the heat to medium-high. Stir the sausage around now and then for 5 to 7 minutes or until it looks browned. Take the sausage out of the skillet and place it on a plate for the time being.
  2. In the same skillet you just used, add the butter in and turn the heat down to medium. Once the butter’s melted, toss in the bell pepper and onion, stirring now and then for 3 minutes. Add the flour into the skillet, stirring constantly for 1 minute. Now whisk in the milk, continuing to whisk for another 5 minutes or until the mixture has thickened. Stir the sausage, crawfish, Cajun seasoning and salt into the mixture just until everything’s mixed together. Take the skillet off the heat and move onto step 3.
  3. Stir the cheeses in until they’re melted, then mix in the pasta. Sprinkle the green onion over the top and enjoy !
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This is a delicious mac and cheese dish ! There’s a little bit of sweetness from the red bell pepper but the spices from the andouille sausage just balances it out perfectly. The green onion also adds a nice crunchy freshness to the dish. I hope you enjoy this as much as I did !

Recipe source unknown.

Take care everybody !

Cajun Slow-Cooker Pulled Pork

Ingredients

  • ½ cup apple cider vinegar
  • 1 ½ cups water
  • 1/3 cup ketchup
  • ¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
  • 1 tablespoon molasses
  • 2 tablespoons packed light brown sugar, divided
  • 2 teaspoons paprika (we used smoked paprika)
  • Kosher salt and freshly ground black pepper
  • 1 (3-to-4-pound) boneless pork shoulder
  • 2 links andouille sausage (we used Roger Wood brand andouille)
  • 1/3 cup mayonnaise
  • 8 soft sesame buns
  • Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)

Directions 

  1. Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
  2. In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
  3. Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
  4. Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
  5. In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.
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We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.

Recipe source unknown.

We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.

Take care everybody !

Gussied Up Mac ‘N Cheese

We found this recipe in a Southern Living magazine and just had to try it out !

Ingredients

  • 1 (16-oz.) package cavatappi pasta (we used corkscrew pasta)
  • 1 Tbsp. salt
  • ½ lb. andouille sausage, casings removed* (we used a whole pound of Roger Wood brand andouille)
  • 4 cups heavy cream
  • 1 (16-oz.) package pasteurized prepared cheese product, cut into 1-inch cubes (we used original Velveeta)
  • 2 cups (8 oz.) freshly shredded smoked Cheddar cheese
  • ½ cup freshly shredded aged Gouda cheese
  • ½ cup freshly shredded Parmigiano-Reggiano cheese
  • 1 (5-oz.) package unsalted kettle-cooked potato chips, crumbled (lightly salted potato chips may be substituted) (we used Lay’s Lightly Salted potato chips)

Directions

  1. Preheat the oven to 375 degrees. Look at the box the pasta came in for cooking instructions and follow those directions for the al dente results, adding that one tablespoon of salt to the water. Once cooked, drain the pasta and leave it off to the side for now (we put our pasta in a sealed mixing bowl so the pasta wouldn’t get dried out or stuck together).
  2. While the pasta’s cooking, quarter the andouille lengthwise. Now take each of the quartered pieces of andouille and slice them into ¼-inch-thick pieces.
  3. Take a Dutch oven out and set the heat to medium-high. Once the Dutch oven’s hot, toss the andouille in and let it cook for 3 minutes or until it looks browned around the edges, stirring constantly. Once browned around the edges, scoop out the andouille and lay it on a paper towel lined plate so any grease can drain off.
  4. Pour the cream into the Dutch oven and wait for it to come a simmer. As soon as you see the cream is at a simmer, turn the heat down to low and stir in the cheese product. Keep stirring until the cheese product has completely melted at which point you can add all the other cheeses in and toss the sausage back in, remembering to continue stirring constantly. Once all the cheeses have melted, turn off the heat and take the Dutch oven off the the stovetop. Stir the pasta in afterwards.
  5. Take a 3-quart baking dish or 12 (8-oz.) ramekins out and butter up the inside(s) of whichever one you go with (we used a 3-quart baking dish). Pour the Dutch oven mixture into the baking dish and top it with the potato chips you crushed earlier. Stick the dish in the oven for 20 minutes or until the dish is bubbly and looks browned. Take the dish out of the oven and let it sit for 5 minutes before serving.

* This is how we removed the casing from the andouille:

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We had trouble picking between all the scrumptious mac & cheese photos that we took so we’re posting several but really, is there such a thing as too many pictures of macaroni & cheese?

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This is such a scrumptious comfort food dish. It’s creamy, the potato chips add a crunch to the dish. The pasta was perfect for catching all the sauce with. Naturally the andouille brought a ton of flavor to the dish as well. You do have to eat the mac & cheese when it’s hot though or else you’ll only be able to eat a small portion before feeling full.

We weren’t paid in any way to promote Southern Living, Roger Wood, Velveeta, or Lay’s.

Take care everybody !