Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time
On this episode of ‘Prime Time,’ hosts Ben Turley and Brent Young head down to Wayne Jacob's Smokehouse in New Orleans, to learn how to make andouille sausage. They then bring that sausage over to sandwich king Mason Hereford’s Turkey and the Wolf, to add it to a crawfish boil.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer/Editor: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
---------------------------------------------------------------------------------------------------------
For more episodes of 'Prime Time,' click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!
How To Make Andouille Sausage
Ron Ross, of My Back Yard, walks you through the steps of making your own tasty Andouille Sausage.
Ingredients List (per 5 lbs):
5 lbs Pork Butt
1 Tbsp Coarse Black Pepper
2 Tbsp Kosher Salt
1 Tbsp Crushed Red Pepper
1 1/2 Tbsp Cayenne Pepper
1/4 tsp Ground Sage
1/4 tsp Ground Thyme
1 Tbsp Paprika
3 Tbsp Fresh Diced/Crushed Garlic
1 tsp Cure #1
Breakfast Sausage Video URL:
Using Natural Sausage Casings Video URL:
May 24, 2011 – New cooking guidelines from the nation’s food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time. The guidelines were announced (then) by the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).
Southern Fried Cabbage Recipe | How To Make Fried Cabbage #onestopchop
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
Find more delicious recipes here:
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
Merchandise:
For business inquires only ➢ onestopchop21@gmail.com
Episode 264: Cajun Dirty Rice | Dirty Rice with Andouille Sausage
#dirtyrice #cajundirtyrice #mardigras2019 #cajunfood #ellenshomemadedelights #cajun #rice
Hello and Happy Mardi Gras My Friends!
Today I am making a delicious, simple, and flavorful Louisiana Staple, Dirty Rice! This dish is so yummy and with Andouille Sausage, Amazing!! This makes a great One Pot Meal or Side Dish!!
Ellen’s Cajun/Creole Recipe Playlist:
2 cups long grain white rice, washed
4 cups original chicken stock
Pinch Salt
2 tbsp canola or vegetable oil
1 pound andouille sausage, sliced
1 onion, chopped
1 celery stalk, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 cup original chicken stock
Kosher salt and black pepper, to taste
1/2 tsp ground thyme
1 bay leaf
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Chopped green onions, for garnish
Dried parsley flakes, for garnish, optional
In a large pot on high heat, add chicken stock, salt, and rice to a boil. Then turn the heat down to low and let the rice simmer for 20 minutes until all the liquid absorbs.
In another large pot on medium heat, add oil and bring it to temperature. Then add andouille sausage and cook until brown about 7 minutes. Then add trinity (onion, celery, bell pepper), garlic, seasonings and chicken stock. Cook until some of the liquid reduced for about 5-7 minutes. Remove from heat and add rice to the sausage mixture and stir until well incorporated (taste for more Salt). Pour Dirty Rice into a bowl, garnish with green onions and/or parsley flakes and enjoy.
Previous Video
Brigaderio (Brazilian Chocolate Bonbons):
For Business Inquiries and Social Media
-Email: ellenshomemadedelights@gmail.com
-Facebook: facebook.com/ellendelights
-Instagram: instagram.com/ellendelights
-Snapchat: chefbrittany17
Andouille smoked Sausage and shrimp poboys |Zatarains
#ad Sausage and shrimp poboys with Zatarains andouille smoked sausage @zatarains
.
The andouille smoked sausage is made with 100% percent pork, it’s fully cooked all you gotta do is reheat it up. level up the poboys with these delicious sausages
.
You can pick them up at Kroger, Walmart or Food lion stores nationwide
Make your own Venison ANDOUILLE SAUSAGE - Public Land Meat Co!
Learn how to make your own Andouille Sausage from venison. Josh Soholt goes through it step by step.
Meat Co Merch:
MEAT Processing Gear:
Pre-made Andouille Seasoning Mix: