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Entries tagged with 'Andouille'

Sunday Supper: Andouille, Jalapeño, and Habanero Mac and Cheese

Sunday Supper Jennifer Olvera 2 comments

Andouille, habanero, and jalapeño give a smoky, spicy twist to crowd-pleasing mac and cheese. More

Andouille, Jalapeño, and Habanero Mac and Cheese

Serious Eats Jennifer Olvera 2 comments

Andouille, habanero, and jalapeño give a smoky, spicy twist to crowd-pleasing mac and cheese. More

Grilled Chicken and Sausage Jambalaya

Serious Eats Joshua Bousel 2 comments

Jambalaya may seems like an oddity for the grill, but slightly smoky and charred grilled sausage, chicken, and tomatoes add a great flavor to the final dish. More

Sunday Brunch: Shrimp, Andouille and Okra Gumbo

Sydney Oland 3 comments

When suffering through the after-effects of a late night on the town nothing quite sets me straight like a bowl of gumbo. When served the traditional way (with white rice) it satisfies all my hangover needs; carbs, heat, salt and fat. Some may be tempted to skip the somewhat tedious step of making a dark roux; I advise against this. The time and energy spent lovingly stirring the flour/oil mixture is essential to gumbo, and in my mind is part of the magic that can turn a rough morning around. More

Dinner Tonight: Tomato, Rice, and Andouille Soup

Serious Eats Nick Kindelsperger 6 comments

I make no claims of this soup's authenticity, and to be fair, neither does Martha Stewart. But if you're looking for a dead simple and flavorful soup, it's hard to find a better example than this specimen from Martha Stewart's Dinner at Home. Comforting without being heavy, this rice soup comes together in about 30 minutes, and yet tastes like it took hours. More

Dinner Tonight: Andouille Po' Boy 'Creolaise'

Serious Eats Nick Kindelsperger 9 comments

I don't need any convincing about the glory of the po' boy. It's just that when I think of the New Orleans sandwich, my mind immediately imagines fried oysters or luscious roast beef—never bad things to think about. That was until I was flipping through Crescent City Cooking by Susan Spicer. She writes, you shouldn't "overlook a spicy sausage filling." More

Dinner Tonight: Sautéed Andouille and Greens With Grits

Serious Eats Nick Kindelsperger 3 comments

The grits come out creamy and rich. They're the perfect base for full-flavored greens, which are boiled first then sautéed in sausage fat. Yum. Since you're already going for real grits, try to track down some good andouille, or, at the very least, another fine smoked sausage. More

Serious Heat: Speedy Creole Jambalayeah

Serious Eats Gretchen VanEsselstyn 6 comments

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game. While... More

The Cartoon Kitchen: Wild Rice Pilaf

Serious Eats Ed Levine 4 comments

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on a wild rice pilaf. Enjoy! —Ed Levine... More

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