S
sunsaver
Guest
Tonight i feel like eating some Cajun inspired cuisine. I have some hot and spicy andouille sausage, and i know just what to do with it:
New Orleans style Andouille Sausage with Penne Pasta and Spicy Alfredo Sauce:
Start with some butter in your cast iron skillet. Cut the smoked sausage in 1/2 inch thick slices. Brown them in the skillet for several minutes. Add equal parts of chopped onion, bell pepper, and celery. Cajun cooks call this the Holy Trinity of cooking. Add a chopped clove of garlic.( Not too much or it will over power the smoked sausage flavor that you've built up). Add a sprinkle of salt and more butter, or use salted butter, about a 1/2 stick. Simmer on low until onions start to turn clear. Add some chopped parsley and sage. More parsley than sage. Again some restraint is in order. We want the sausage flavor to remain intact. Add a can of Rotel diced tomatoes and chili peppers or home made equivalent. Fill the skillet with water to within 1/2 of the rim. Bring to a rapid boil. Add a couple handfuls of penne pasta. Bring back to a boil. Reduce heat and simmer until most of the water is gone. Mix two tablespoons of all purpose flour in a 1/4 cup of milk or half and half. Add to the pan slowly while stirring. Stir often on low heat until sauce thickens. Turn off heat and add 4-8 oz of shredded real American cheese or mild cheddar. Garnish with fresh chopped parsley. Serve with salad and garlic bread. Enjoy!
New Orleans style Andouille Sausage with Penne Pasta and Spicy Alfredo Sauce:
Start with some butter in your cast iron skillet. Cut the smoked sausage in 1/2 inch thick slices. Brown them in the skillet for several minutes. Add equal parts of chopped onion, bell pepper, and celery. Cajun cooks call this the Holy Trinity of cooking. Add a chopped clove of garlic.( Not too much or it will over power the smoked sausage flavor that you've built up). Add a sprinkle of salt and more butter, or use salted butter, about a 1/2 stick. Simmer on low until onions start to turn clear. Add some chopped parsley and sage. More parsley than sage. Again some restraint is in order. We want the sausage flavor to remain intact. Add a can of Rotel diced tomatoes and chili peppers or home made equivalent. Fill the skillet with water to within 1/2 of the rim. Bring to a rapid boil. Add a couple handfuls of penne pasta. Bring back to a boil. Reduce heat and simmer until most of the water is gone. Mix two tablespoons of all purpose flour in a 1/4 cup of milk or half and half. Add to the pan slowly while stirring. Stir often on low heat until sauce thickens. Turn off heat and add 4-8 oz of shredded real American cheese or mild cheddar. Garnish with fresh chopped parsley. Serve with salad and garlic bread. Enjoy!
Two young guys bought them. A long griddle, dutch oven and lid, several different sizes of skillets, sausage griddle, etc. There must have been 10 pieces and they got it for a song. 
) cleaned and sliced
