Simple Skillet Andouille Cajun Potatoes

Andouille-Cajun-Potatoes

These Cajun potatoes sautéed with diced Andouille  make a perfect breakfast, brunch, or side dish for any day of the week. I try to incorporate new Cajun side dishes that everyone can enjoy and this one was definitely a winner.

Simple Skillet Andouille Cajun Potatoes
 
Author: 
Recipe type: Side, Breakfast
Cuisine: Cajun
Ingredients
  • 3 pounds small potatoes, thinly sliced
  • 1 pound Andouille sausage, diced
  • ¼ cup olive oil, divided
  • 1 tablespoon Cajun seasoning, adjust to taste
  • 6 garlic cloves, minced
  • ¼ cup chopped fresh parsley
Instructions
  1. Thinly slice the potatoes and coat with ½ the olive oil. Season with Cajun seasoning.
  2. In a large skillet heat the remaining half of the olive oil until it starts to ripple.
  3. Add the diced andouille and cook through, but don't over cook it.
  4. Remove the andouille from the pan.
  5. Add the sliced potatoes to the pan that the andouille was cooked in and saute the potatoes in the rendered fat.
  6. When the potatoes start to get crispy add the garlic.
  7. Continue to cook until the edges of the potatoes start to brown.
  8. Add the andouille back to the pan.
  9. Cook for an additional 5 minutes.
  10. Toss with the parsley and serve.
Notes
Before dicing the Andouille make sure to remove the casing.

andouille cajun potatoes  1

Easy Spicy Garlic Shrimp

It’s Summer and that leads to cookouts, especially on the grill! We are cooking up the easiest spicy garlic shrimp ever! They are cooked in a foil packet which leads to juicy, plump, and perfectly cooked shrimp.

Garlic Shrimp

Fell free to play around with whatever seasonings you like. I love garlic and tend to add it to everything so I went with a spicy garlic butter shrimp.

spicy garlic shrimp 2

We even made a ton of roasted garlic, yum!

spicy garlic shrimp

On to the DELICIOUS recipe!

Easy Spicy Garlic Shrimp
 
Author: 
Ingredients
  • 1 pound Louisiana Shrimp, deveined, tails left on
  • 1 stick cold butter
  • 1 teaspoon Mrs. Dash, Original
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon red pepper flakes
  • Juice of 1 lemon
Instructions
  1. In a food processor, add the butter, Mrs. Dash seasoning, garlic, red pepper flakes, and lemon juice. Pulse until fully combined.
  2. Lay out a sheet of foil large enough to fit the shrimp and fold over to make a pocket.
  3. Arrange the shrimp in a single layer on the foil.
  4. Place pinches of the butter mixture over the shrimp.
  5. Fold the foil and make a pocket, making sure it is completely sealed. The packet should surround the shrimp closely, but not be tight.
  6. Place on the grill and cook until the shrimp turn bright pink and curl. All ow to steam to soak up all the flavors.
  7. To Serve: Transfer the shrimp to a plate and pour the sauce directly on top. You can also serve some of the sauce in a small dish for dipping.
Notes
This recipe can be doubled, tripled, or even more to you liking!

You end up with these beautiful juicy shrimp!

Happy Grilling Everyone!

10 Most Popular Cooking Tools

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At first position comes the ‘strainer’, which is undoubtedly the most
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Happy Pi Day!

In celebration of Pi Day, I’ll be featuring two delicious recipes from the Modernist Cuisine at Home cookbook: Flaky Pie Crust and Sous Vide Vanilla-Cinnamon Pastry Cream. Both of these pi-inspired recipes can be easily altered to incorporate different flavors and ingredients making the possibilities as endless as pi’s digits.

Every great pie starts with an amazing crust and any filling you can dream up.

Flaky Pie Crust

Once you’ve completed your pie crust, you’ll need a delicious filling. We recommend trying Modernist Cuisine’s Sous Vide Vanilla-Cinnamon Pastry Cream, an easy and delicious cream pie filling.

Vanilla Pastry

You’ll notice that both of these recipes require you to prepare ingredients sous vide, a method of low-temperature cooking that often employs a hot water bath. The team at Modernist Cuisine have developed an easy and approachable way you can prepare food sous vide using just your kitchen sink, a Ziploc bag, and a kitchen thermometer. Watch Maxime Bilet, coauthor of Modernist Cuisine, show you how to use this simple and fun sous vide method:

If you’re interested in learning more about sous vide cooking, Modernist Cuisine at Home’s Cooking Sous Vide chapter has more details on this and other clever sous vide techniques, including how to cook sous vide in the oven or in an insulated cooler.

Not only will these two recipes help you make delicious pies, we think they’re especially appropriate given Modernist Cuisine at Home’s scientific approach to cooking. We hope you enjoy, and again, happy Pi Day!