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Andouille sausage question.

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MrsJonesey Feb 13, 2013 08:57 AM

I have never cooked with andouille sausage before. I want to make Red Beans and Rice using CI's recipe. I was surprised they don't have you brown the sausage before adding it to the beans. Is this the usual preparation? How about when using in other dishes?

  1. Chinon00 Feb 15, 2013 06:06 AM

    Does the recipe call for fresh andouille or smoked andouille?

    9 Replies
    1. re: Chinon00
      m
      MrsJonesey Feb 15, 2013 06:43 AM

      You know it doesn't specify. I used smoked.

      1. re: MrsJonesey
        Davwud Feb 15, 2013 07:51 AM

        I'm no Andouille expert but to the best of my knowledge it is smoked. Much like bacon. If it's not smoked, it aint.

        DT

      2. re: Chinon00
        Chinon00 Feb 15, 2013 09:04 AM

        So to be sure, the andouille you purchased was cooked?

        1. re: Chinon00
          Davwud Feb 15, 2013 11:22 AM

          If it is indeed andouille it would be smoked and cured.

          DT

          1. re: Chinon00
            m
            MrsJonesey Feb 15, 2013 11:24 AM

            Yes, cooked and smoked.

            1. re: MrsJonesey
              Davwud Feb 15, 2013 11:41 AM

              Mrs. J

              I don't have a recipe per se but just do this. I saute off my sausage, remove and season with cajun seasoning.
              Add onion to the pot (and oil if enough didn't render) and saute until soft.
              Add soaked beans, ham hock (the ones I get are 4 - 5lbs), sausage and chicken stock to pot and simmer until hock starts to fall apart.
              Remove hock, let cool and strip its meat off. Add back in.
              Be sure to stir once in a while after the hock has been removed and mash some beans against the side of the pot. It will thicken the gravy.

              Season to taste if needed (ie Cajun seasoning, hot sauce, cayenne, whatever) and serve over rice.

              Easy peasy, Cajunesey.

              DT

              1. re: Davwud
                m
                MrsJonesey Feb 15, 2013 01:41 PM

                Thanks, DT. Sounds good. I will definitely use ham hocks the next time, whenever that may be. I should have known anyway, since I always use them with pintos unless I have a hambone.

              2. re: MrsJonesey
                Chinon00 Feb 15, 2013 11:56 AM

                I've seen it used as is w/o browning, but browning it wouldn't hurt I'm sure.

                1. re: Chinon00
                  m
                  MrsJonesey Feb 15, 2013 01:46 PM

                  Yes, the Paul Prudhomme recipe chefj linked to above doesn't call for browning the andouille or sauteing the trinity, which surprised me, but I wouldn't turn down a bowl of Mr. Prudhomme's Red Beans and Rice!

          2. m
            MrsJonesey Feb 14, 2013 04:58 PM

            Well, this was disappointing. I don't know if it was the recipe, the sausage (Johnsonville) or maybe I am not a RB & R person. I followed the recipe but also browned an additional 8 oz. sausage, sliced into rounds, in a separate skillet. Added only after tasting the original. Also used some of the liquid to deglaze the skillet so I could add more flavor. I'll use ham hocks the next time. Thanks again to everyone who replied.

            9 Replies
            1. re: MrsJonesey
              pagesinthesun Feb 14, 2013 05:25 PM

              I'll be trying ham hock with my next pot of beans! Yum

              The only other suggestion I have to use andouille from a butcher or Whole Foods. It could really make a difference.

              I haven't read the recipe from CI (which I normally like), but maybe compare theirs to others?

              1. re: pagesinthesun
                m
                MrsJonesey Feb 15, 2013 05:41 AM

                Yes, I will look for andouille at Fresh Market to try sometime. Not much in the way of butcher shops and certainly no WF here. A comparison is definitely in order. I just thought CI was a good place to start. Thanks for the suggestions.

                1. re: MrsJonesey
                  Davwud Feb 15, 2013 06:19 AM

                  I find a basic smoked sausage sauteed and sprinkled with some Cajun seasoning is a decent substitute.

                  DT

                  1. re: Davwud
                    m
                    MrsJonesey Feb 15, 2013 06:57 AM

                    This may inadvertently be the most helpful to me. While I love a good smoked sausage occasionally, I have a feeling the best andouille isn't going to wow me or tempt me to make RB & R again soon. Too many other dishes to get excited about trying. Meantime, I have this large bowl of beans in my fridge.....

                    1. re: MrsJonesey
                      alkapal Feb 15, 2013 07:55 AM

                      the best andouille will beg you to split it, grill it, then serve it on a crusty french roll with shredded lettuce and a cajun remoulade.

                      1. re: alkapal
                        Davwud Feb 15, 2013 08:00 AM

                        I bet that doesn't suck.

                        DT

                        1. re: alkapal
                          m
                          MrsJonesey Feb 15, 2013 11:25 AM

                          Now that sounds good!

                2. re: MrsJonesey
                  chefj Feb 14, 2013 05:47 PM

                  Try this here one
                  http://soul.food.com/recipe/chef-paul...

                  1. re: chefj
                    m
                    MrsJonesey Feb 15, 2013 06:04 AM

                    Thanks.

                3. grampart Feb 13, 2013 05:54 PM

                  I just made RB&R recently in the slow cooker. 2 smoked ham hocks in the pot for the whole cook and added browned andouille for the last 45 minutes. Take out the hocks and separate all the meat and throw it back in the pot. Don't use canned beans! The best I've ever had!

                  1 Reply
                  1. re: grampart
                    m
                    MrsJonesey Feb 14, 2013 05:57 AM

                    Sounds wonderful! Yes, no canned beans. :-)

                  2. Davwud Feb 13, 2013 09:19 AM

                    I brown mine first and the bit of fat rendered is used for sauteeing the vegetation. Seems the CI recipe uses bacon for the same.

                    Incidentally, I started making RB&R using bacon. Then I tried a ham hock. Never looked back.

                    Simmer the hock in the beans until it falls apart (about 2.5hrs). Remove, cool and strip the meat off. Add the meat back.

                    Also, I'm not sure if your recipe calls for it but the trick in a lot of recipes is to smash some of the beans against the side of the pot. It releases starch that thickens the broth. If you do it right, it's nice and velvety.

                    DT

                    1 Reply
                    1. re: Davwud
                      m
                      MrsJonesey Feb 13, 2013 05:29 PM

                      Thank you all. I am leaning towards browning them. Maybe I'll do some of both since I am not familiar with andouille. lol. Davwud, I use ham hocks for pintos. Great flavor.

                    2. chefj Feb 13, 2013 09:11 AM

                      As pine time said you can brown them if you like. Since the C.I. Recipe calls for browning Bacon first and sweating the Trinity in the fat. You can brown the Sausage before you saute the Veg. The recipe calls for cutting the Andoullie into "halved lengthwise and cut into 1/4-inch slices" I would suggest cutting them much thicker 1" especially if you are browning first.

                      1. p
                        pine time Feb 13, 2013 09:03 AM

                        I choose to brown them, regardless if the recipe says so or not. I just prefer that touch of crispy browness plus the delicious fond in the pan.

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