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Suggestions for Using Andouille
All recipes given here are for several people because the people who cook them often have large families. Do not despair, though. They taste just as good made in smaller quantities or keep deliciously for next day.
CHICKEN-ANDOUILLE GUMBO LA ROSINA
In one of his few dishes that isnt prepared "au vin," the old master of Acadian cookery steps down from the microphone and shows everybody how its done.
1 large stewing chicken
Cut up chicken, wash and season with salt and pepper. Heat one
cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour
remaining oil into large heavy pot, for making roux.
GERMAN COAST GUMBO
Sumptuous is the word for thick, rich chicken-andouille-oyster gumbo made locally.
1 hen, duck, rabbit or squirrel, cut into pieces.
Use very large heavy pot with cover. Heat oil and brown
chicken. Remove chicken, add flour to oil and brown to golden-brown for roux. Turn down
heat and add onions, white part of shallots, bellpeppers, stalks of celery, reserving
leaves of shallots and celery, parsley and garlic. When onions are clear, add chicken (or
game) and andouille, basil, water to cover all ingredients and bouillion cube.
The only complaint about gumbo? Believe it or not, people claim it doesnt stick to the ribs. Just like Chinese food, an hour later and youre hungry again. (We suspect it is because everybody just enjoys eating it so much they use this as an excuse.) Anyway, many people serve it with potato salad to make it more hearty.
About 3 pound potatoes, washed and boiled in their jackets.
Remove jackets from potatoes and place in large bowl. With
potato masher, coarsely chopped them. Remove yolks from eggs, place in medium-sized bowl
and set aside. Chop whites and add to potatoes, along with bellpepper, onion, pickles,
celery, salt and pepper. Mix well.
A hearty dish loved by children and husbands alike, this is one of the famous local one-dish meals.
About 3 pounds of potatoes, cut into big squares
Cut andouille into slices. Sauté gently in its own fat until
browned. Add diced potatoes and chopped onions. Stir occasionally until onions are clear.
Drain off fat. Cover ingredients with water and simmer until potatoes are tender and
beginning to flake. Add salt and pepper to taste. Serve over rice or with French bread and
Something new and different from Marilyn Villaret, who served this dish to guests who "didnt like andouille" and made believers of them all.
Preheat oven to 450 degrees. Boil links of andouille until
nice and tender. Cool a bit, then cut lengthwise once. Cut into pieces about six inches
long. Place in shallow baking pan, cover with barbecue sauce and bake about 15 minutes.
RED BEANS AND RICE
Louisiana is already famous for its red beans and rice with ham, but after you eat them this way you arent likely to go back to using any other meat.
1 pound red beans, well-washed
Use fresh beans if you can. If you use dried beans, dont bother to soak them unless you want them especially solid. In large pot with tight cover place everything except shallot tops, Worchestershire sauce, parsley, pepper and salt. Bring to boil, cover and simmer until beans are tender and beginning to make their own sauce. Add water as needed. Add remaining ingredients and simmer, uncovered, about 15 minutes. Serve over hot steaming rice, following directions on package, with salad and French bread.
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