ANDOUILLE SAUSAGE AND CORN CHOWDER RECIPE - (4.5/5)
Provided by Beefman-2
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes. Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more. Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute. Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes. Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes. Season the chowder with salt and black pepper. Remove and discard the bay leaves. Garnish with cilantro to serve.
SPICY ANDOUILLE SAUSAGE HASH
This spicy breakfast hash is my own take on an old campfire recipe.
Provided by Stacy
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter and oil in a large cast iron skillet over medium-low heat. Add onion and garlic; saute until onions are soft, 5 to 7 minutes.
- Add potatoes and stir until well coated with butter and oil. Cook over medium heat until tender, 15 to 20 minutes.
- Cut sausage into 1/2-inch thick slices and stir into the skillet. Cover and cook until heated through, about 5 minutes. Stir in corn and jalapeno; cover and cook until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 32.1 g, Cholesterol 73.5 mg, Fat 37 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 13.1 g, Sodium 1241.5 mg, Sugar 4.5 g
SPICY KALE CHOWDER WITH ANDOUILLE SAUSAGE
A staff favorite at Food & Wine Magazine. A lively Pinot Grigio such as the 2003 Luna Napa Valley has enough acidity to tame the spice in this soup.
Provided by Karen in MA
Categories Chowders
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large soup pot.
- Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
- Add ginger and andouille and cook for 5 minutes, stirring occasionally.
- Add the tomatoes and their juices; bring to a boil.
- Add the stock and kale; return to a boil.
- Reduce heat to medium, simmering until the kale is tender (about 10 minutes).
- Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.
Nutrition Facts : Calories 210.3, Fat 15.2, SaturatedFat 4.3, Cholesterol 21.6, Sodium 473.5, Carbohydrate 10.4, Fiber 1.8, Sugar 3.2, Protein 9.1
SMOKY SHRIMP CHOWDER WITH ANDOUILLE
I'm always slightly embarrassed to admit that there are nights when I make my soon to be husband cringe; he'll come into the kitchen and ask what we're having for dinner, and more than likely it's not what he's really hoping for: That's when I feel like throwing in my cooking towel. I mean, I go to all the trouble to make dinners from scratch and he acts as if he's being tortured? He did expand his culinary horizons and loved this soup:
Provided by kmergirl
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil or butter in a large pot or heavy saucepan. Add the leeks and garlic and cook over medium-low heat until softened, stirring occasionally. Stir in the thyme, andouille and Cajun seasoning and cook a few more minutes.
- Pour in the chicken stock and bring to a boil; add the potatoes and slightly cover the pot. Cook until the potatoes are tender, about 20 minutes.
- When the potatoes are done, pour in milk and bring to a gentle simmer; the soup will thicken slightly - if it gets too thick add more stock or water.
- Add the shrimp and cook until they turn pink.
- Taste the chowder for seasoning and add salt, black or cayenne pepper to taste.
Nutrition Facts : Calories 484.8, Fat 28.8, SaturatedFat 9.1, Cholesterol 162.4, Sodium 1557.2, Carbohydrate 18.7, Fiber 1.6, Sugar 4.3, Protein 35.8
ANDOUILLE SAUSAGE AND CORN CHOWDER
This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!
Provided by Wyattdogster
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
- Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
- Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
- Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
- Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
- Season the chowder with salt and black pepper.
- Remove and discard the bay leaves.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g
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