How To make Andouille2
4 lb Pork (2 lb fat, 2 lb lean)
1 x [usually Boston butt]
1 lb Inner lining of pork stomach
1 x Or largest intestine (chitte
2 ea Cloves of garlic
3 ea Bay leaves
2 ea Large onions
1 tb Salt (not iodized)
1 tb Pepper
1 t Cayenne pepper
1 t Chili pepper
1/2 ts Ground mace
1/2 ts Ground cloves
1/2 ts Ground allspice
1 tb Minced thyme
1 tb Minced marjoram
1 tb Minced parsley
(you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. From: Ellen Cleary
How To make Andouille2's Videos
How to Make Shrimp & Sausage Creole | I Heart Recipes
Hey y’all! Today I’m going to show you how I make Shrimp and Sausage Creole. It’s a little spicy, a little sweet and very tasty!
Shrimp and Sausage Creole is one of my favorite meals. I serve it with hot steamed rice and cornbread. Lawd have mercy! It is just an amazing combo. Follow along as I show you how I make my version shrimp and sausage creole.
This recipe is very simple. Start by sauteing the veggies, and then add in seasoned tomato sauce, chicken broth, worcestershire sauce, hot sauce and seasonings. This dish is supposed to be nice and spicy, but you can play around with the heat of this dish by how many red pepper flakes you add. Lastly, add in the andouille sausage and shrimp. That is it! How easy was that?!
Find the recipe here:
Timestamps fo video:
0:15 - Drizzle oil in a pan.
0:20 - Add in sliced onions.
0:25 - Add chopped celery.
0:29 - Stir.
0:32 - Add chopped tomatoes.
0:39 - Stir well.
0:51 - Add minced garlic.
0:58 - Pour in tomato sauce.
1:08 - Pour in chicken broth.
1:12 - Drizzle in Worcestershire Sauce.
1:20 - Add a couple dashes of hot sauce.
1:27 - Sprinkle in seasonings.
1:47 - Stir well.
1:53 - Let simmer for about 20 minutes.
1:58 - Add in sliced Andouille sausage.
2:07 - Simmer for 15 minutes.
2:10 - Add shrimp.
2:17 - Mix well and turn off heat.
2:20 - Let sit for about 5 minutes while the shrimp cooks.
2:25 - Serve alongside rice and enjoy!
Loved this Shrimp and Sausage Creole Recipe? Here are some more recipes to try:
Chicken and Sausage Gumbo:
Cheesy Cabbage Creole:
Slow Cooker Jambalaya:
Seafood, Chicken and Andouille Sausage Gumbo:
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SEAFOOD GUMBO RECIPE ???? ???? | HOW TO MAKE THE BEST GUMBO FOR THE HOLIDAYS | 10K SUBS ????????
Gumbo Ingredients List:
1 Stick of Unsalted Butter
1/2 Cup of All Purpose Flour
1 Onion (diced)
1 Green Bell Pepper (diced)
1/2 Cup Celery (diced)
1 TSP Minced Garlic
5 Cups of Water
6 Cubes of Chicken Bouillon
1 Cup of Chicken Stock
1 Bag of Okra
2 Andouille Sausages Chopped
2-3 lbs Snow Crab Legs
1lb Lump Crab Meat
2-4lbs Shrimp Peeled and Deveined
1 King Crab Leg (Optional)
Tony’s Creole Seasoning
Slap Ya Mama Cajun Seasoning
5-6 Bay leaves
Ground Black pepper
Gumbo file
Ground Basil
Ground Cayenne Pepper
1 pinch of Sugar
Louisiana Hot Sauce
Cooked Rice
Cajun Duck & Andouille Gumbo
Ingredients:
-3 Gallons Water
-3- 32oz. Boxes Chicken Broth
-12 Small/Medium Ducks
-2lbs Andouille Sausage
-2lbs Deer & Pork Sausage
-2lbs Smoke Sausage
-3lbs Smoked Turkey Necks
-1 Pack Duck/Chicken Gizzards
-2oz. Liquid Smoke
-4oz. Captain Coby Cajun Seasoning
-4 Onion
-2 Bell Pepper
-1 Clove Garlic
-1 Bag Celery
Roux:
-3 Cups Oil
-3 Cups Flour
Thank you Terry and the Zydeco Bad Boyz for letting us use your music.
Go to captaincobys.com for all your cajun seasoning needs!
New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
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Gumbo Collard Greens | recipe
ingredients:
4 bundles of fresh collard greens
1 pack andouille sausage
2 large pieces smoked turkey necks
2 boxes of chicken broth
1/4 cup oil
1/4 cup butter
1/2 cup all purpose flour
1/4 cup tomato sauce (optional)
1 tbsp creole seasoning
1 tbsp complete seasoning
1 tbsp chicken bouillon
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 cup Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
2 tbsp minced garlic
1 lb extra large shrimp
1/2 tsp old bay seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp gumbo file
1 tbsp acv
1 cup Chopped okra ( optional)
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How to Make the Best Shrimp and Grits!
Shrimp and Grits Recipe - How to Make the Best Shrimp and Grits
Ingredient List for Shrimp and Grits
1lb Shrimp
4 slices of Bacon
12 oz of Andouille Sausage
2 Cups of Seafood Stock
1/2 Tbsp of Minced Garlic
2 Tbsps Butter
2 Tbsps of All- Purpose Flour
1/2 Onion
1 Scallion
1 tsp Black Pepper
1/2 tsp Cajun Seasoning
1/4 tsp Salt
For the Grits:
1 Cup of Bob's Red Mill Polenta
4 Cups of Water
2 Cups Milk
1/4 Cup Heavy Cream
1 Cup of Mild Cheddar Cheese
1-1/4 tsps Salt
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