Hey Jolly! Andouille Question
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wrote on 3 Jul 2021, 23:02 last edited by
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wrote on 4 Jul 2021, 01:15 last edited by
It’s a staple at my house. Put it in red beans and gumbo.
Not sure for a po boy which is at heart just a sandwich on a roll. Most I have had have been with shrimp or oysters.
But if it’s good sausage I guess I might top it with lettuce, tomato and remoulade sauce.
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wrote on 4 Jul 2021, 01:16 last edited by
Whatever you want. You can grill them and make a simple poboy with lettuce, tomato and cajun mustard. Or throw on caramelized onions.
Or I like grilled andouille with grilled shrimp and caramelized onions, mayo on one side, cajun mustard on the other.
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wrote on 4 Jul 2021, 01:28 last edited by Jolly 7 Apr 2021, 01:31
Several other ways to eat andouille. Smothered down with cabbage or in a jambalaya.
Several recipes at Folse's site. Lots of good recipes, period.
The cookbook in the above picture is a great one to have. John did that one with Acadiana Heart and it features old standards along with healthier versions. I think he did a pretty good job of retaining flavor...
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wrote on 4 Jul 2021, 01:45 last edited by
With cabbage sounds great.
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wrote on 4 Jul 2021, 11:46 last edited by
@mik said in Hey Jolly! Andouille Question:
With cabbage sounds great.
I've made kielbasa and cabbage - yum.
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wrote on 4 Jul 2021, 12:45 last edited by
@mik said in Hey Jolly! Andouille Question:
With cabbage sounds great.
Can't bring the New Year without it.
