ANDOUILLE SAUSAGE CAJUN SCRAMBLE RECIPE - (4.5/5)
Provided by rossboys
Number Of Ingredients 9
Steps:
- 1 In a medium size bowl whisk together eggs and Cajun spice blend and set aside. 2 In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes. 3 Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs). 4 Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook. 5 After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute). 6 Divide the scramble between 2 plates top each with your favorite salsa. Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.
ANDOUILLE SAUSAGE CAJUN SCRAMBLE
Make and share this Andouille Sausage Cajun Scramble recipe from Food.com.
Provided by Johnsonville Sausage
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
- In a large non stick skillet over medium-low heat, add olive oil.
- Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
- Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly.
- Add sliced sausage and stir fry another 2-3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
- Pour the eggs over the sausage mixture, allow them to sit and cook for a minute.
- Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom of the pan and the ingredients to incorporate into the eggs.
- After each fold, pause for a few seconds allowing the eggs to cook.
- After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage.
- Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
- Divide the scramble between 2 plates top each with your favorite salsa.
- Enjoy immediately with a fresh green salad for dinner or toasted and buttered sour dough bread for breakfast.
CAJUN SCRAMBLE WITH ANDOUILLE SAUSAGE
A yummy sounding breakfast from the Johnsonville sausage company. While this sounds like a great breakfast, it would make a perfect dinner, too, accompanied by a nice green salad.
Provided by Jostlori
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size bowl whisk together eggs and Cajun spice blend and set aside.
- In a large non stick skillet over medium-low heat, add olive oil. Allow pan to warm up then add potato and cook stirring frequently for 5 minutes.
- Adjust the heat to medium; add onion and green pepper and sauté for another 5 minutes, allowing potatoes and onions to brown slightly. Add sliced sausage and stir fry another 2 to 3 minutes. (If the skillet seems dry, add a tablespoon of olive oil before adding eggs).
- Pour the eggs over the sausage mixture, allow them to sit and cook for a minute. Gently fold over the edges, (bringing the edges to the center) and carefully blend and turn the egg mixture allowing the uncooked eggs to reach the bottom the pan and the ingredients to incorporate into the eggs. After each fold, pause for a few seconds allowing the eggs to cook.
- After a couple of minutes, and when the eggs look moist and almost done sprinkle the shredded cheese over the eggs and sausage. Fold the egg and sausage mixture over a couple of more times allowing the cheese to melt (less than 1 minute).
- Divide the scramble between 2 plates top each with your favorite Louisiana-style hot sauce or salsa.
CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE
Categories Salad Potato Side Sauté Sausage Summer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 to 8
Number Of Ingredients 9
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.
CAJUN ANDOUILLE RECIPE - (4.2/5)
Provided by á-5765
Number Of Ingredients 14
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.
ANDOUILLE SAUSAGE HASH
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add sausage; cook and stir until sausage is browned, 6-8 minutes; remove with a slotted spoon. In same pan, add potatoes. Cover and cook over medium heat until potatoes are tender, 6-8 minutes, stirring occasionally. In a greased 11x7-in. baking dish, layer sausage and potatoes., In a small bowl, combine cheese sauce and hot sauce; pour over potatoes. Sprinkle with cheese. Bake, uncovered, until bubbly and cheese is golden brown, 30-35 minutes. If desired, sprinkle with green onions. Let stand 10 minutes before serving., Make-Ahead: Refrigerate unbaked hash, covered, several hours or overnight. To use, preheat oven to 425°. Remove hash from refrigerator while oven heats. Bake as directed, increasing time as necessary until golden brown. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 443 calories, Fat 32g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1357mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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