Andouille New Potato Salad Recipes

Steps:

• Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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.

Steps:

• Put the potatoes into a saucepan and add enough water to cover them. Add 1 t of the salt. Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender. Drain.
• Heat the oil in a big heavy skillet over med-high heat. Add the andouille sausage and cook, stirring, for about 2-4 minutes or until getting browned. Add the onions and cook, stirring, for about 3 minutes or until softened. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and cook for about 1 more minute, stirring. Add the cream and cook until it gets reduced by about half, 3-5 minutes. Stir in the mustard and mix it all up well.
• Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
• Remove the pot from the heat and serve (or cover to keep warm until serving time).

Steps:

• In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends

Steps:

• Preheat oven to 350 degrees.
• In a small skillet cook andouille over low heat for 5 minutes, or until tender and cooked through.
• Place potatoes in a small pot and cover with water.
• Bring to a boil and cook for 10-12 minutes, until potatoes are tender.
• Remove potatoes from pot and"mash" with a wooden spoon until lumpy, but not creamy.
• Stir in andouille, sour cream, green onions, and garlic.
• Season with salt and pepper, to taste.
• Serve warm, or cold the next day.

Steps:

• Prep - Cut up potatoes into half inch chunks. I like to use the small red potatoes. The point here is to par-boil them before adding them to the skillet. Raw potatoes would be burnt on the outside before the inside was cooked. Chop, cover with water, pop them into the microwave for about 10 minutes until they are fork tender but still firm (but not breaking apart). Drain the cooked potatoes. Chop up a small sweet onion. Use the smokiest pork or andouille sausage your grocer has to offer. It doesn't necessarily need to be spicy (that is entirely up to your palate), but you do want to go for SMOKY. Slice the sausage in whatever size you desire. I prefer "coins" because they stay a little softer when you render the fat and cook them. My kids prefer the coins cut into quarters because they get crunchier. Cook - Add the sausage to a black iron skillet to start rendering the fat. This smoky fat will be an important factor in flavoring our potatoes! When the sausage is starting to crisp up, add the chopped onions to them. You may need to turn down the heat to medium and cook the onions a little lower to get them to a nice caramelization level without burning them. Once the onions are soft and brown, remove the sausage and onions to a bowl.... but keep as much of the sausage grease as you can in the pan. To the sausage grease, add maybe another tablespoon of canola or vegetable oil to the pan and then add the drained, cooked potatoes. You ideally want the potatoes to fit in a single layer covering the bottom of the skillet. Once you get them in there, DO NOT mess with them for a while!! You want to sort of sear them to create that crunchy crust. Also, if you stir them around too much, they will mush up. Season with Tony Chachere's Creole seasoning....or your creole seasoning of choice. Remember, this can get pretty spicy. I think there may be a "lite" version of this in the seasoning isle of the grocery store if you are sensitive to heat. Alternatively, you could use salt, pepper, garlic and onion powders. Cook them on medium to medium-high heat until the bottom of the potatoes are golden brown. Then turn them with a metal spatula. While the potatoes are putting on that golden coat of crispy crunchy goodness, strip the rosemary from the stems and chop them (medium-fine). To strip the rosemary, hold the stem at the end and pull back on the tender leaves towards yourself with your thumb and index finger. Remember! It's essential that you continue to season at each step. These are potatoes. Potatoes need lots of seasoning or else they will be bland! Do not under season them, or you will be disappointed. Once the potatoes are golden brown, crunchy on the outside, and soft on the inside, add the sausage and onions back to the skillet. Turn off the heat and add the chopped rosemary to the potatoes. Check for seasoning again. Serve - While the potatoes are cooling down from molten lava status to just hotter' than Hades, grab a couple of eggs..... A little butter flavored cooking spray, salt and pepper. Gently turn while still soft.... just after all the whites have set. Add the andouille sausage breakfast potatoes to a plate. As a more grown-up option, add that soft-medium fried egg on top of the potatoes. Garnish with a tiny bit more of the chopped rosemary. When you cut into the egg, the rich yolk will ooze down into the potatoes. Now can you just taste it?

Steps:

• Heat oil in heavy large skillet over medium heat. Add potatoes and sauté until brown, about 7 minutes. Add sausage, pepper, and onion and sauté until vegetables are soft, 6 minutes. Stir in green onion and cumin. Season with salt and pepper. Remove from heat; keep warm.
• Preheat oven to 375°F. Whisk eggs, salt, and pepper in large bowl. Melt butter in heavy large ovenproof skillet over medium heat. Pour in egg mixture. Cook until eggs are almost set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Distribute sausage mixture over top. Transfer skillet to oven; bake until eggs are completely set, 3 minutes. Run spatula under outer edges of omelet to loosen and slide onto serving plate.
• Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

Steps:

• Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
• Add water to cover.
• Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
• Drain and cool completely.
• Cut potatoes crosswise into quarters.
• Combine potato, chopped green onions, and celery in a large bowl; toss gently.
• Combine mayonnaise and next 9 ingredients; stir well.
• Add to potato mixture, tossing gently to coat.
• Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.

Steps:

• Cook potatoes in boiling water 20-25 minutes, just until tender.
• Cool and slice thickly.
• Place potaotes, onions, and parsley in the bottom of a salad bowl.
• Top with with diced beets and chopped chives.
• Mix together vinegar, oil, salt and pepper.
• Pour over salad.
• Cover and chill 2-3 hours before serving.

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat.
• Add sausages; saute 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.

Steps:

• Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
• Preheat grill or broiler.
• Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
• In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
• Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.