Dirty Rice with Andouille Sausage

andouille

I seem to have got very lucky in my hit list of new sausages recently, once again my lovely French colleague came up trumps when she mentioned she had an Andouille sausage and would I like to have it to try…….

It’s been on my want to cook with hit list to cook with as it is such an important part of Cajun cooking, but originating from France, it is heavily smoked, and heavy on the use of internal organs of the pig. I sliced into it, and it was very coarse with some lovely fat swirls through it.

I cut it into slices and added it to a pan with a chopped clove of garlic, half a chopped red onion, a few chopped mushrooms, a small orange pepper, a few heads of sprouting broccoli and a handful of skin on red peanuts, I fried this in a little olive oil until starting to brown.

Meanwhile I cooked some rice in a light chicken stock until tender. I added the sausage mixture and a good sprinkle of cajun seasoning, and topped with chopped parsley, a couple of wedges of lime and a sprinkle of chilli flakes.

It went perfectly with a glass of bourbon.

dirtyrice

 

9 responses to this post.

  1. France by way of U.S. Cajun. Looks like you definitely did it justice!

    Reply

  2. I’ve never heard of it, but it sounds fantastic. I;d love to give more things like this a try!

    Reply

  3. Posted by Marie-Hélène on December 3, 2012 at 9:49 pm

    It is an “Andouille Béarnaise”.
    A speciality from Pyrénées Atlantique, Pau area.
    The difference with classical Andouillette is the spices which are different, it is much more spicy than Andouillette but made with the same part of the porc.
    Marcus if you intent to buy an Andouillette make sure that it is an AAAAA one and you will be delighted.
    cheers
    MH

    Reply

    • Thank you for letting me know, it was lovely, I hope I did it justice. I had wanted to cook with it for a long time as they use it a lot in southern U.S . cooking.
      Cheers
      Marcus

      Reply

  4. That looks like andouillette. Is it? One of my favorites!

    Reply

    • Not sure what the difference is Rosemary, but was told it was Andouille, it was wonderful whichever it was. How do you cook yours?
      Cheers
      Marcus

      Reply

      • Andouille is a smoked, spicy Creole/Cajun American sausage that probably took it’s name, if not the exact ingredients, from the French sausage andouillette.

        French andouillette is a sausage made mainly with pig offal/abats. Chablis is famous for this sausage. I agree with MH, this sausage must be top quality and yours look it.

        I brown mine then make a Chablis mustard sauce 🙂

  5. That’s a great looking sausage – amazing texture!

    Reply

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Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

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UK BBQ Review

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