???????????? ???????? ???????????????? ???????????????? ???????????????????????????? ???????????????????????????????? ???????????????? ???????????????????? ???????????? ???????????????????????????????????? ????????????????????????????| ???????????????? ???????????? ???????????????????????????????????? ???????????????????????? ????????????????????????
This video guides the preparation of Creole style SKILLET POTATOES WITH VIDALIA ONION & ANDOUILLE SAUSAGE that are known around these parts as STEWED POTATOES. Perfectly seasoned with Herbs de Provence and black pepper they can make a perfect main dish or side dish.
Give this good luvin from the oven recipe for Creole Skillet Potatoes with Onion & Sausage a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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????????????????????????????????????????????:
2 pounds RUSSET POTATOES
1/2 pound ANDOUILLE SAUSAGE
1 small VIDALIA ONION, sliced
2 tablespoons SALTED BUTTER
2 teaspoon CREOLE SEASONING
3/4 teaspoon TABLE SALT
1 teaspoon HERBS de PROVENCE
1/2 teaspoon CRACKED BLACK PEPPER
1/3 cup WATER
Andouille sausage - A delicious southern classic
In this video I’ll show you how to make amarican Andouille at home.
Best regards,
Daniel
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???? Here you can find all my recipes and instructions:
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????️ The recipe*:
Ingredients per 1 kg
75 % lean pork shoulder or neck
25 % pork loin fat
Spices per 1 kg
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
3 g black pepper
0.75 g cayenne pepper
My second variation
Spices per kg meat
17.5 g salt
2.5 g Cure #1
15 g fresh garlic
20 g fresh onion
3 g chili flakes
3 g paprika
3 g black pepper
1,5 g thyme
0.75 g cayenne pepper
0.75 g mace
The complete recipe including step-by-step instructions can be found here:
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???? Equipment I use:
A detailed list of equipment & casings can be found here:
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???? Who am I and why am I doing this?
Hey, I'm Daniel a German sausage maker and I've been enthusiastic about cooking and experimenting for ages…
I am tired of miserably long lists of ingredients with words that nobody understands.
That's why I started to make as much as possible myself, including sausage.
Besides all the food, My goal with the Wurst Circle is also to bring back the awareness that every piece of meat was a living being.
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???? Contact:
I am happy about any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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???? Music:
Good Morning by Amine Maxwell
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*Affiliate Links. If a purchase is made through one of these links, I receive a small commission. There are no extra costs for you. Thanks for your support.
Cajun Creamy Pasta With Shrimp & Andouille Sausage
Creamy cajun pasta with shrimp and andouille sausage is a delicious restaurant quality dish that you can easily make in your own home kitchen! Join Eric from Simply Elegant Home Cooking as he demonstrates the steps for this recipe. One of the keys to the dish is to not overcook the shrimp, and if you follow along you will be guaranteed a perfect result when you make this creamy cajun pasta dish!
Ingredients:
-1 pound large wild shrimp
-6 ounces (2 links) andouille sausage
-14 ounces San Marzano Tomatoes
-3 cloves garlic
-4 tablespoons olive oil
-1 red bell pepper
-1/2 white or yellow onion
-4 teaspoons cajun seasoning
-1/4 teaspoon crushed red pepper flakes
-1 cup heavy cream
-3 green onions
-1/2 pound penne pasta
Directions:
-Set out the shrimp at least 30 minutes before cooking. Clean, peel, and devein them. Also get a large pot of pasta ready heating up so it is ready when you need.
-While the shrimp sit out, start by making marinara sauce. This is done by adding 2 tablespoons of olive oil into a COLD sauce pan, along with 2 cloves of crushed garlic. Turn on the heat to medium and watch for the garlic to sizzle. As soon as a steady sizzle is reached, turn the heat down to medium low and cook the garlic for 3 minutes. Do not brown the garlic. Then after 3 minutes, add in the crushed San Marzano Tomatoes, 2 teaspoons cajun seasoning, and the red pepper flakes. Turn up the heat to medium until a boil is reached and then turn down to medium low. The sauce will need to simmer for 10-15 minutes, and will need to be stirred every few minnutes.
-While the sauce cooks, you can prep the shrimp and andouille sausage. Add the remaining 2 teaspoons of cajun seasoning to the shrimp and mix thoroughly using your hands. Cut the andouille sausage links into thin slices. You can also use this time to slice up the onion and red bell pepper.
-After simmering the sauce for 10-15 minutes, it should have thickened up a bit. Once this is ready, remove that pan from the heat and begin preheating a large pan big enough to make the cajun creamy pasta sauce and make sure it will also hold the cooked pasta which will be added later.
-Once pan is preheated on medium high heat, and a bit of olive oil and cook the shrimp. You can either cook for 1 minute on each side, or you can stir fry them for 2 minutes moving constantly. DO NOT OVERCOOK THE SHRIMP!!! they will be added back into the sauce at the end so don't worry if they are slightly undercooked in the middle. Remove the shrimp from the pan, add in a little more oil (if needed) and add in the andouille sausage. The andouille sausage is precooked so you only need to sear the exterior which takes about 3 minutes per side. Remove from the pan once cooked and set aside with the shrimp.
-In the same pan, with the oil still in it, add in the onion and red bell pepper. Add in a bit of salt and pepper if desired. Saute the veggies for about 7 minutes or until lightly browned.
-After the veggies are ready, leave them in the pan and add in the marinara sauce that you prepared earlier. Stir to incorporate first, and then add in the cup of heavy cream. Stir again. The creamy pasta sauce will need to simmer on medium low for about 10 minutes and this is a perfect time to cook the pasta.
-Cook the penne pasta according to the box for al dente. The pasta will be ready right as the sauce thickens up.
-Once pasta and sauce are ready, drain the pasta and add directly into the sauce pot. Do not rinse the pasta! Add back in the shrimp and andouille sausage and stir everything to incorporate with the heat still on medium low.
-At the very last minute, add in the chopped green onions and stir again.
-Serve and enjoy!
Beginner Guide to Homemade Andouille Sausage #cajun #andouille #homemadesausage
Hello Frac Crew!
Exciting things are happening here at Frac Daddy BBQ. We constantly try to improve the quality of our videos. We are so excited to finally put out a video using our new camera from Grill Sergeant!
Anyway, about this sausage! Thanks to PS Seasonings you can have all of the powerful flavors of Andouille Sausage. It’s so simple to purchase the seasoning and add it to your pork. Check then out here:
Use Code FRACDADDYBBQ at checkout for a discount
I really hope that you try to make this sausage! You don’t have to be a pro to do it. Leave me a comment below and let me know what you think.
Huge shout out to Chef Johnny from Texas Style Cuisine for letting me use his stuffer from MEAT! Here is his link to the stuffer:
Here is Chef Johnny’s Channel
#Louisiana #gumbo #pork #homemade #cajunfood #cajundishes #southernrecipes #sausage #neworleansfood #cajuncuisine
Jambalaya - Classic Shrimp and Andouille Sausage - PoorMansGourmet
This is hands down the BEST Jambalaya Recipe I've ever had, and I would highly recommend it! Not just because it's my recipe, but because my recipe has what the others don't... FLAVOR! Don't take my word for it. Watch this Jambalaya recipe and see for your self. Get the full recipe here:
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How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
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