this is a page for
Browsing Tag: andouille
Tonight I re-visited a dish I made back in January. I had a hankering for jambalaya and decided to tweak my previous recipe. The result was this revised recipe which turned out extremely tasty. The use of canned diced tomatoes and tomato paste added a sweetness to balance out the heat from the cayenne pepper while the trinity of onion, celery, and bell pepper provide a solid flavor canvas to support the smoky andouille and gentle prawns. The thyme, oregano and creole seasoning add enhanced flavors for a robust, yet well rounded dish. Of course, omit the cayenne pepper if you prefer your jambalaya not very spicy, but I love that little extra kick. Having satisfied my hankering for jambalaya while enhancing a previous recipe, I call…
Tonight we are going Cajun with some Jambalaya! You may be thinking”What? How do you do that for one person? And doesn’t it take a lot of work?” Well, the answer is… jambalaya is a simple dish to prepare and of course you can make it for one person. Let me show you how I do it! Save Print Prawn and Sausage Jambalaya Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 1 Ingredients 1 andouille sausage, sliced 6 – 8 large prawns, peeled and deveined ½ green pepper, diced (approximately ½ cup) 1 stalk celery, diced (approximately ½ cup) ½ onion, diced (approximately ½ cup) 1 tomato, diced (approximately ½ cup) 2 cloves…
Per request, here is the large group (i.e. family/party) gumbo recipe. This gumbo is a crowd pleaser whenever I bring it to parties or impromptu ‘pop-up’ dinners. This recipe takes some effort and planning, but the results are the best. I make the recipe in segments and complete the cooking in a slow cooker/crock pot. So without further ado… Debby, this recipe is for you! Save Print Chicken, Andouille, and Prawn Gumbo Ingredients 2 tablespoon vegetable oil 1 pound andouille sausage, cut crosswise ½ -inch thick pieces 1½ pounds chicken breast tenders, cut into ¾ -inch thick pieces 1 lb of prawns (26 – 30), shelled and deveined 1 tablespoon Creole seasoning ½ cup butter ½ cup all-purpose flour 2 cups…
This dish is something I have made for parties or impromptu ‘pop-up’ dinners with friends, always getting rave reviews and recipe requests. But the challenge was how to make this for myself? Well, after a little testing, I came up with this recipe. It is a great meal for cold fall or winter nights here in the Northwest. I think this recipe makes the right amount of gumbo; rich, flavorful and containing substantial ‘goodies’ (andouille and prawns). It takes a little effort and time, but is well worth it. Once prepared, the gumbo simmers for an hour to meld the flavors before adding the prawns and serving when they are done. I like to pair this dish simply with white or yellow rice…