Tag: Andouille sausage

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Main Dish

‘Andouille’ yourself a favor and try this recipe

Roasted vegetables along with andouille sausage combines fresh and spicy flavors. Paired with a side of asparagus, it's the perfect summer meal.
Roasted vegetables along with andouille sausage combines fresh and spicy flavors. Paired with a side of asparagus, it’s the perfect summer meal.

I’m sure no one actually notices, but I’m sometimes worried I have a weird reputation for wandering all over the aisles of my local grocery store.

I always start with the good intentions of going aisle by aisle until I cover the whole store, my list complete and my cart full. But it rarely works out that way.

This past week, I was trying to decide what to make for dinner. I’d already visited the produce section and was checking out my protein options, when a package of andouille sausage caught my eye.

I pulled out my phone and searched for a recipe I could use, landing on a one-pan meal that combined sausage with fresh vegetables.

I headed back to the produce aisle, struggling to unknot the plastic bag I already had in my cart to add another onion and tossing a sweet potato and Brussels sprouts in, too.

And that got me to the recipe I’m sharing with you today. It has tons of flavor, looks pretty on the plate and is super easy to clean up.

This comes from the recipe blog “Diethood.” You can find the original recipe at https://diethood.com/andouille-sausage-vegetables-dinner/. I added extra seasonings in my version.

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One-Pan Andouille Sausage, Sweet Potatoes and Brussels Sprouts

Roasted vegetables along with andouille sausage combines fresh and spicy flavors. Paired with a side of asparagus, it's the perfect summer meal.
Course Main Course
Keyword Andouille sausage, Brussels sprouts, one-pan, onion, sweet potato

Ingredients

  • 12 to 14 ounces rope andouille sausage sliced into 1/2-inch rounds
  • 1 pound Brussels sprouts cut into about one-inch pieces
  • 1 medium-sized sweet potato diced into 1/2-inch pieces
  • 1 large yellow onion cut into wedges
  • 3 to 4 tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  • Preheat the oven to 400 degrees. Prepare a large, rimmed sheet pan by lining it with aluminum foil.
  • Add the sausage, Brussels sprouts, sweet potatoes and onion to the pan, and drizzle them with the olive oil. Sprinkle the seasonings over the sausage and vegetables and then stir to evenly coat them in oil and seasonings.
  • Spread the sausage and vegetables evenly on the sheet, and bake for 27 to 30 minutes, stirring halfway through and removing the sheet when the vegetables reach your desired tenderness. Serve immediately.

This was a fantastic meal. I also bought some fresh asparagus, so I roasted that, too, to go along, and it was so good. 

(For the asparagus, line another rimmed sheet with foil, place the asparagus on the pan, drizzle with a couple tablespoons of olive oil along with salt and pepper to taste. Mix to coat the asparagus, and then sprinkle on about six to eight tablespoons of minced garlic and dot the top with about two tablespoons of butter. Bake in the 400-degree oven for 12 to 15 minutes or until it’s done.)

I don’t know if anyone noticed me zig-zagging my way through the grocery store, and honestly, it doesn’t really bother me too much if they did.

Sometimes, you have to let the ingredients speak to you—no matter what aisle you’re in.

This piece first appeared in print on March 11, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Can’t stop thinking ‘gumbout’ New Orleans dish

New Orleans shrimp and sausage gumbo is a spicy, filling meal.
New Orleans shrimp and sausage gumbo is a spicy, filling meal.

Sometimes I let my fridge do the talking when I’m trying to figure out what to make for dinner, so when I had several leftover stalks of celery, most of an onion and lots of diced bell peppers at my disposal, I took to the Internet for a solution.

Much to Joey’s delight, I decided on trying a recipe for gumbo.

I headed to the grocery store to finish out my ingredient list and realized that one item on the list, gumbo file, which is made from sassafras leaves, is not sold in most Kansas grocery stores (if someone knows a hidden spot it exists, let me know).

After doing a little research, I decided to get a little weird and substitute for the gumbo file with a bit of root beer, since it has much the same flavor. I tried my gumbo before and after adding it, and I had to admit that it had a nice influence on the taste, so just go with me on this one.

I found this recipe on the blog “Little Spice Jar.” You can find it at http://littlespicejar.com/new-orleans-gumbo-shrimp-sausage/. I added more garlic and changed up the type of Tabasco (which I highly recommend), and of course, subbed in root beer in my version.

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New Orleans Shrimp and Sausage Gumbo

New Orleans shrimp and sausage gumbo is a spicy, filling meal.
Course Main Course
Cuisine Cajun
Keyword Andouille sausage, bell pepper, celery, gumbo, New Orleans, onions, shrimp

Ingredients

  • 1/2 cup high-heat oil I used canola
  • 1/2 cup flour
  • 1 onion diced (I used yellow)
  • 2 bell peppers diced (any color)
  • 4 stalks celery diced
  • 8-10 cloves minced garlic
  • 8 ounces Andouille sausage sliced
  • 3 bay leaves
  • 2 tablespoons Cajun seasoning I used Tony Chachere’s Creole Seasoning
  • 2 tablespoons Tabasco sauce I used chipotle Tabasco
  • 1 tablespoon cayenne pepper
  • 4 cups low-sodium chicken broth
  • 14.5 ounces stewed tomatoes and juices diced
  • 2 pounds raw shrimp peeled and de-veined
  • 4 tablespoons root beer
  • White rice for serving

Instructions

  • Heat oil over medium-high heat in a Dutch oven. Whisk in the flour until it is smooth and then stir continuously for about 20 minutes or until the roux turns to a medium brown (the author calls it “peanut butter color”).
  • Stir in the onions, bell peppers and celery and keep stirring until they soften (about 10 minutes).
  • Add the garlic and sausage and keep stirring until you can really smell the garlic.
  • Now add the bay leaves, Cajun seasoning, Tabasco sauce, cayenne, chicken broth and tomatoes, making sure to scrape the pan to get all the good bits off the bottom.
  • Bring the mixture to a very low boil and lower the heat to medium-low and leave the lid on for about 15 minutes.
  • Stir in the shrimp and cook for about 10 more minutes or until the shrimp is done (they will curl up a bit and become opaque). Add the root beer and salt and pepper to taste.
  • Remove the bay leaves and serve the gumbo over white rice.

We reheated this on the stove over the next week so as not to overcook the shrimp, and it was good every single time. It makes a ton of food, especially when you’re serving it over rice, so we had quite a few meals of gumbo before it was all gone.

It’s definitely on the spicy side, so you could leave out the cayenne and replace it with paprika to tame it a bit if you like, but it was super good with the amount of kick it had.

It also helped me clean out my fridge and gave me a new use for root beer that I wasn’t expecting.

Sometimes you have to be inventive and flexible in your Midwestern kitchen.

This piece first appeared in print on April 5, 2018.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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