Dirty Rice with Andouille Sausage

[minesamojito]

I seem to have got very lucky in my hit list of new sausages recently, once again my lovely French colleague came up trumps when she mentioned she had an Andouille sausage and would I like to have it to try…….
It’s been on my want to cook with hit list to cook with as it is such an important part of Cajun cooking, but originating from France, it is heavily smoked, and heavy on the use of internal organs of the pig. I sliced into it, and it was very coarse with some lovely fat swirls through it.
I cut it into slices and added it to a pan with a chopped clove of garlic, half a chopped red onion, a few chopped mushrooms, a small orange pepper, a few heads of sprouting broccoli and a handful of skin on red peanuts, I fried this in a little olive oil until starting to brown.
Meanwhile I cooked some rice in a light chicken stock until tender. I added the sausage mixture and a good sprinkle of cajun seasoning, and topped with chopped parsley, a couple of wedges of lime and a sprinkle of chilli flakes.
It went perfectly with a glass of bourbon.
Cheers
Marcus

[muddy4x4]

I am sat here with my Irish Setter looking at the photos..............................we're both drooling... damn food porn!

[rivergirl]

sorry but I hate ,hate, hate andouille .......... reminiscent of rubber bands rolled up in an inner tube ( unless it was the way it was cooked and served to me ) but it put me off for life .

[minesamojito]

thanks muddy mate
not sure how yours were cooked RG, but these were really tender and meaty, I know there's a lot of different varieties and quality, these were really tender and tasted great.
Cheers
Marcus

[rivergirl]

Okay might give them another try ...... Maybe......

[spinal]

Andouille <shudder>....

That said, you manage to make even something so vile look good!

[h12rpo]

shudder this end too...........right the challenge is on for Marcus to make tripe look appealing

[minesamojito]

tripe........eeek I think that might be a challenge......

cheers
marcus

[cannyfradock]

May I join in this thread?.......

Andouille!!!......It's horrible.......really horrible. If it's ever offered to you on a plate, fend it off with a large stick........ at arms length.

I tried Andouille in 3 different regions in France and (just in case the first time was bad kitchen skills) every time the result was the same....yuch!!.........I believe the main item is pigs stomach. As an ex-butcher I have used pigs stomach with terrines and also made chitterlings but the French Andouille is not for me.

I'd love to try Marcus's version......

Terry

[h12rpo]

Chitterlings though........bleeeeurrgh !

[cageordie]

You do realize that Cajun and French Andouille are not even vaguely similar? The Cajun sausage of the same name is a coarse ground and very spicy pork sausage. This French... stuff... will not be a suitable substitute by any stretch of the imagination. You can see the difference and read the warning in the link below.

www.foodsubs.com/MeatcureSausage.html

[adm]

The French parliamentarian Edouard Herriot and Mayor of Lyon once said talking about the "Andouillette de Troyes"; "Politics is like an andouillette – it should smell a little like shit, but not too much."

[minesamojito]

Hi guys,
thank you for pointing this out, obviously I realised it's not the same as cajun Andouille, but it was very tasty nonetheless and worked perfectly in this dish.
Cheers
Marcus

[rockrocky]

Thanks for the sausage link cageordie.