Andouille Cajun Potatoes

These Cajun potatoes with diced Andouille would make a perfect side dish for the upcoming holidays. Every year I try to incorporate a new Cajun side dish that everyone can enjoy and this one is definitely a winner.

4.5 from 2 reviews
Andouille Cajun Potatoes
 
Author: 
Recipe type: Side
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 Dirty Rice Dressing

I am so pleased to be sharing one of my favorite Cajun recipes on my friend Darlena’s incredible blog, Tales of an Unlikely Mother. When Darlena asked me if I would like to do a guest post on a Cajun twist to a Thanksgiving Day side I knew this would make the perfect side dish for anyone’s Thanksgiving menu.

Head over to Darlena’s blog for my Andouille Dirty Rice Dressing and make sure to give her plenty of love!

Thank you so much Darlena for inviting me to guest post with you today, it truly is an honor!

Have a happy, safe, and Cajunlicious Thanksgiving everyone!

 

Cajun in a Cinch: Cajun Jambalaya

Since the Cajun in a Cinch: Red Beans & Rice turned out so well I decided to give the Jambalaya a go.

This go around it is Louisiana’s Cajun Land Jambalaya Mix. I can now say I am a fan of this pre-made Jambalaya mix.

Directions

In a large saucepan sauté 1 cup of trinity with 1 tablespoon butter and teaspoon of extra virgin olive oil until soft.

Add 2 garlic cloves, minced

Add 1 bay leaf

Add 2 chicken breast, chopped, 1/2 pound smoked sausage, sliced,  and 1/2 pound andouille sausage, quartered. Cook until chicken is no longer pink.

Add 2 & 1/2 cups chicken broth and bring to a boil.

Add Jambalaya mix, stir well, and return to a boil.

Reduce heat to low, tightly cover pot, and simmer for 20 minutes.

Remove from heat and let stand for 5 minutes.

Fluff, serve, & enjoy!

Andouille Dirty Rice

A spicy twist on the traditional Cajun dish.

Traditional dirty rice is made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark “dirty” color and a distinctive flavor. I love the flavor of Andouille so I decided to give the old classic a new twist and it turned out AMAZING!

You will need

1 cup long grain white rice

Chicken stock

8 ounces of Andouille sausage, diced

1 & 1/2 cups trinity

3 white mushrooms, sliced

2 garlic cloves, pressed

Tabasco pepper vinegar

Crystal hot sauce

Cajun season blend

To make the Cajun season blend mix salt, pepper, parsley, granulated garlic, onion powder, cayenne powder, and a pinch of dried thyme. Mix well and adjust to your liking.

Directions

For the rice

Rinse rice 2 times with a strainer to remove extra starch. Place rice in a saucepan and add 1 ½ cups chicken stock, 1-teaspoon olive oil, and a pinch of sea salt. Place saucepan (uncovered) over high heat and bring to a boil, stirring occasionally. Let the stock reduce slightly below the rice. Cover and reduce heat and simmer for 20 minutes.

Sauté the andouille on medium high heat to brown. Once browned and slightly crispy lower the heat to medium and render the fat.

Remove andouille with a slotted spoon into a bowl. Sauté the trinity in the rendered fat until soft and add the garlic and mushrooms and continue to cook until the garlic is fragrant. Add the seasoning mixture and stir.

Add 2/3 cup chicken stock and 1/2 teaspoon Tabasco pepper vinegar and deglaze the pan scrapping up any brown bits. Add the amount of hot sauce you like to season while the cooking in finishing.

Add the andouille and rice. Cook until liquid is absorbed.

Head over to my other blog Best of the Veg for my oh so delicious Creamy Cajun Pasta!

Cajun Pizza

Friday night was pizza & movie date night so I decided to make a homemade Cajun pizza with garlic Cajun butter dipping sauce.

For the pizza you will need

Pre-made thin crust pizza dough

1 cup Andouille sausage, diced

Sauce (recipe to follow)

Onion

Green bell pepper

Red bell pepper

Garlic

½ cup Sharp white cheddar cheese

1 bag of Italian mixed cheese

Butter

Cajun seasoning

Pizza/Baking stone

Tip: To cut the vegetables evenly slice them on a mandolin slicer

To make the sauce

Cut an X in the bottom of 4 roma tomatoes. Steam in water until skins can be removed easily. Remove from heat and peel the skin off each tomato. In a food processor, add the tomatoes, 1 garlic clove, ½ teaspoon sea salt mixed with red chili flakes, ½ teaspoon Cajun or Creole seasoning, ½ teaspoon onion powder, and ½ teaspoon splenda. Pulse until tomatoes are chunky.

Pre-heat the oven to 400 degrees

While the oven is pre-heating, remove the pizza dough from the container and spread it onto the stone.

Mix ¼ cup butter spread with 1 teaspoon Cajun seasoning and ½ teaspoon granulated garlic, mix and brush onto the pizza dough. For the dipping sauce I just made extra of this.

Bake the pizza dough for 8 minutes on the lower rack of the oven.

Remove from oven and top with the tomato sauce, white cheddar, Andouille sausage, onion, bell peppers, and Italian cheese blend. Bake for 15 minutes and cheese is golden brown.

Slice and serve with Cajun butter and hot sauce & enjoy