When it comes to bold flavors, there’s no denying the allure of Spicy Andouille Sausage. This iconic Louisiana staple brings a depth of heat and richness to any dish that features it. From classic Cajun and Creole dishes like Jambalaya and Gumbo, to innovative twists on pasta, pizza, and more, Andouille sausage is the perfect addition to your culinary repertoire. With its spicy kick and smoky flavor, this versatile sausage is sure to elevate even the most mundane meals into a mouthwatering feast.
In this article, we’ll explore 18 delicious recipes that showcase the best of Spicy Andouille Sausage. From hearty breakfast dishes like Andouille Sausage and Shrimp Étouffée, to satisfying weeknight dinners like Spicy Andouille Sausage Pasta, there’s something for everyone on this list. Whether you’re a seasoned chef or just starting to experiment with new flavors, these recipes are sure to become new favorites.
Cajun Andouille Sausage Jambalaya
Jambalaya is a staple of Louisiana cuisine, and this recipe combines the rich flavors of Cajun Andouille sausage with rice, vegetables, and spices. This hearty one-pot dish is perfect for a quick weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 lb Cajun Andouille sausage, sliced
– 2 cups uncooked white rice
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen bell peppers and onions
– 2 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
4. Add the frozen bell peppers and onions, chicken broth, oregano, paprika, salt, and pepper. Stir to combine.
5. Add the cooked sausage back into the pot, then stir in the uncooked rice.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 25-30 minutes
Creole Andouille Sausage Gumbo
In this classic Creole dish, the bold flavors of andouille sausage, okra, and rice come together to create a hearty and comforting gumbo.
Ingredients:
– 1 lb andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup okra, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon paprika
– Salt and black pepper to taste
– 2 cups long-grain rice
– 4 cups chicken broth
Instructions:
1. Heat oil in a large cast-iron pot over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Stir in okra, thyme, cayenne pepper, and paprika. Cook for 1 minute.
4. Add rice and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until rice is cooked.
5. Season with salt and black pepper to taste.
Cooking Time: 30-35 minutes
Andouille Sausage and Shrimp Étouffée
This classic Louisiana dish is a flavorful and spicy one-pot meal that combines the richness of Andouille sausage with succulent shrimp. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1/2 cup Andouille sausage, sliced
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons filé powder (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add sausage; cook until browned, about 3 minutes. Remove from skillet.
2. Add onion and garlic; cook until softened, about 2 minutes.
3. Add shrimp, chicken broth, heavy cream, paprika, cayenne pepper, salt, and pepper. Stir to combine.
4. Return sausage to the skillet and stir to coat with étouffée mixture.
5. Simmer for 5-7 minutes or until shrimp are pink and cooked through.
6. Serve hot, garnished with parsley if desired.
Cooking Time: 15-20 minutes
Spicy Andouille Sausage Pasta
Elevate your pasta game with this bold and spicy dish featuring Andouille sausage, cherry tomatoes, and fresh basil. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 12 oz (340g) pasta of choice
– 1 lb (450g) Andouille sausage, sliced
– 2 cups (475ml) cherry tomatoes, halved
– 1/4 cup (60ml) olive oil
– 3 cloves garlic, minced
– 1 tsp (5ml) smoked paprika
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, cook Andouille sausage over medium-high heat until browned, about 5 minutes.
3. Add cherry tomatoes, olive oil, garlic, smoked paprika, salt, and pepper. Simmer for 5-7 minutes or until sauce thickens slightly.
4. Combine cooked pasta and sausage mixture. Toss to coat.
5. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Andouille Sausage and Red Beans with Rice
A classic Creole dish that combines the rich flavors of Andouille sausage, tender red beans, and fluffy rice.
Ingredients:
– 1 lb Andouille sausage, sliced
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
– 1 cup uncooked white rice
Instructions:
1. In a large pot, combine soaked red beans, water, onion, garlic, thyme, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
3. While beans cook, cook Andouille sausage in olive oil over medium-high heat, browning on both sides. Remove from pot and set aside.
4. Add cooked rice to the pot with the bean mixture and stir well. Cook for an additional 5 minutes, stirring frequently.
5. Serve Andouille sausage on top of red beans and rice.
Cooking Time: 1 hour 15 minutes
Grilled Andouille Sausage Po’ Boy
Elevate your sandwich game with this flavorful Grilled Andouille Sausage Po’ Boy, featuring spicy Cajun sausage and crispy fried greens.
Ingredients:
– 4 Andouille sausages
– 1 baguette
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1 cup remoulade sauce (or your favorite dipping sauce)
– 1 cup shredded lettuce
– 1/2 cup diced red bell pepper
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill sausages for 5-7 minutes per side, or until nicely charred.
3. Meanwhile, toast baguette slices.
4. Spread remoulade sauce on toasted baguette.
5. Top with grilled sausage, shredded lettuce, and diced red bell pepper.
6. Garnish with crispy fried mixed greens (optional).
7. Serve immediately.
Cooking Time: 15-20 minutes
Andouille Sausage and Corn Maque Choux
This classic French dish is a hearty and flavorful side that pairs perfectly with roasted meats or as a main course. Andouille sausage adds a smoky, spicy kick to the sweet corn and onions.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 tablespoons butter
– 1 large onion, chopped
– 4 cups fresh corn kernels (about 2 ears)
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook Andouille sausage over medium-high heat until browned, about 5 minutes.
3. Add butter, onion, and corn kernels to the skillet. Cook until onions are translucent, about 8 minutes.
4. Stir in heavy cream and season with salt and pepper.
5. Transfer the mixture to a baking dish and top with additional Andouille sausage slices if desired.
6. Bake for 20-25 minutes or until heated through and lightly browned on top.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Smoky Andouille Sausage Grits
A Southern comfort food classic gets a smoky twist with the addition of spicy andouille sausage. This hearty breakfast or brunch dish is perfect for a special occasion or a cozy morning at home.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/2 cup diced Smoked Andouille Sausage (such as Andouille or Kielbasa)
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Optional: chopped scallions or parsley for garnish
Instructions:
1. Bring the water to a boil in a medium saucepan.
2. Gradually whisk in the grits and reduce heat to low. Cook, covered, for 20-25 minutes or until creamy.
3. While the grits are cooking, cook the sausage in a skillet over medium-high heat, breaking it up with a spoon as it cooks.
4. Once the grits are cooked, stir in the butter, cheese, and cooked sausage. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions or parsley if desired.
Cooking Time: 25-30 minutes
Andouille Sausage and Crawfish Boil
Experience the bold flavors of Louisiana with this mouthwatering Andouille sausage and crawfish boil recipe, perfect for a casual gathering or special occasion.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 lbs crawfish tails (fresh or frozen)
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 tablespoon Old Bay seasoning
– 1 teaspoon cayenne pepper
– 1/4 cup white wine (optional)
– 1/4 cup beer (optional)
– Salt and pepper to taste
– 2-3 cups water
Instructions:
1. Fill a large pot with water, salt, and pepper. Bring to a rolling boil.
2. Add Andouille sausage slices; simmer for 5 minutes or until cooked through.
3. Add crawfish tails, lemon juice, garlic, Old Bay seasoning, and cayenne pepper. Simmer for an additional 5-7 minutes or until crawfish are pink and tender.
4. If desired, add white wine and beer to the pot for added flavor.
5. Taste and adjust seasoning as needed.
6. Serve hot with crusty bread and your favorite sides.
Cooking Time: 15-20 minutes
Andouille Sausage Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the richness of Andouille sausage with the sweetness of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound Andouille sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the Andouille sausage over medium-high heat, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the sausage mixture, dividing it evenly among the four peppers.
6. Drizzle the tops with olive oil and sprinkle with paprika.
7. Bake for 30-40 minutes or until the bell peppers are tender.
Cooking Time: 30-40 minutes
Andouille Sausage and Okra Skillet
This hearty skillet dish combines the smoky flavor of Andouille sausage with the tender crunch of okra, all wrapped up in a savory tomato-based sauce. Perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 cups okra, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1/4 cup chicken broth
– 1 tsp paprika
– Salt and pepper to taste
– Cooking oil for sautéing
Instructions:
1. Heat 2 tbsp of cooking oil in a large skillet over medium-high heat.
2. Add sausage slices and cook until browned, about 5 minutes. Remove from skillet.
3. Reduce heat to medium. Add chopped onion and minced garlic; cook until softened, about 4 minutes.
4. Add chopped okra, diced tomatoes, chicken broth, paprika, salt, and pepper. Stir to combine.
5. Return sausage to the skillet and stir to coat with the sauce.
6. Simmer for 10-12 minutes or until okra is tender and sauce has thickened.
Cooking Time: 20-25 minutes
Spicy Andouille Sausage Pizza
This Spicy Andouille Sausage Pizza combines the bold flavors of andouille sausage, spicy peppers, and melted mozzarella cheese on a crispy crust. Perfect for a quick dinner or game-day gathering.
Ingredients:
– 1 lb pizza dough
– 4-6 slices Andouille sausage, casings removed
– 1/2 cup caramelized onions
– 1/2 cup sliced red bell peppers
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– Salt and pepper to taste
– 8 oz mozzarella cheese, shredded
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a skillet, cook Andouille sausage over medium-high heat until browned, about 5 minutes.
4. Arrange cooked sausage, caramelized onions, and red bell peppers on the pizza crust.
5. Sprinkle mozzarella cheese and cilantro over the top.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Andouille Sausage and Potato Hash
Savor the rich flavors of Andouille sausage paired with crispy potato hash, a perfect comfort food dish for any meal.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 large potatoes, peeled and diced
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped scallions or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1/2 teaspoon salt. Spread on a baking sheet lined with parchment paper.
3. Roast potatoes in the preheated oven for 20-25 minutes or until golden brown, flipping halfway through.
4. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5-7 minutes or until browned, turning occasionally.
5. Remove sausage from skillet and set aside. Reduce heat to medium and add onion and garlic. Cook for 3-4 minutes or until softened.
6. Add cooked potatoes and sausage back into the skillet. Toss to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: Approximately 45-50 minutes
Andouille Sausage and Blackened Chicken Pasta
Elevate your pasta game with this bold and flavorful recipe that combines the spicy kick of Andouille sausage with the savory goodness of blackened chicken.
Ingredients:
– 1 lb fettuccine
– 1 lb boneless, skinless chicken breasts
– 2 Andouille sausages, sliced
– 1/4 cup blackening seasoning
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Cook fettuccine according to package instructions; set aside.
2. Preheat skillet over medium-high heat. Add olive oil and sauté onion, garlic, and bell peppers until tender.
3. Season chicken with blackening seasoning and cook in the skillet for 5-6 minutes per side, or until cooked through.
4. Add sliced Andouille sausage to the skillet and cook for an additional 2-3 minutes, stirring frequently.
5. Combine cooked pasta, blackened chicken, and sausage mixture. Toss to combine and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: Approximately 20-25 minutes
Andouille Sausage and Collard Greens Soup
This hearty soup combines the smoky flavor of Andouille sausage with the nutritious goodness of collard greens, perfect for a cozy dinner or lunch. This recipe is easy to make and packed with flavor.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 bunch collard greens, chopped (about 4 cups)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes.
2. Remove sausage from pot; set aside. Add onion and garlic to the pot; cook until softened, about 3-4 minutes.
3. Add broth, diced tomatoes, thyme, salt, and pepper to the pot. Bring to a boil; reduce heat and simmer for 10 minutes.
4. Stir in collard greens; return sausage to the pot. Simmer until greens are tender, about 15-20 minutes.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 30-40 minutes
Andouille Sausage and Sweet Potato Stew
Warm up with this hearty, comforting stew that combines the flavors of Andouille sausage, sweet potatoes, and aromatic spices.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large Dutch oven or pot, cook the Andouille sausage over medium-high heat until browned, about 5 minutes.
2. Remove the sausage from the pot and set aside. Add the onion, garlic, and red bell pepper to the pot; cook until the vegetables are tender, about 8 minutes.
3. Add the diced sweet potatoes, diced tomatoes, thyme, paprika, salt, and pepper to the pot. Cook for an additional 5 minutes.
4. Add the chicken broth to the pot and stir to combine.
5. Return the cooked Andouille sausage to the pot and simmer until the sweet potatoes are tender, about 20-25 minutes.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Andouille Sausage and Crab Dip
This rich and flavorful dip is perfect for any gathering or party. The combination of spicy Andouille sausage, succulent crab meat, and creamy cheese will have your guests coming back for more.
Ingredients:
– 1 lb Andouille sausage, casings removed
– 8 oz jumbo lump crab meat
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon Worcestershire sauce
– 1 teaspoon Old Bay seasoning
– 1/4 cup chopped green onions
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook Andouille sausage in a large skillet over medium-high heat, breaking up with spoon, until browned, about 5 minutes.
3. In a separate bowl, combine cream cheese, mayonnaise, Worcestershire sauce, and Old Bay seasoning. Mix well.
4. Add crab meat to the cream cheese mixture; stir until combined.
5. Stir in cooked Andouille sausage.
6. Transfer mixture to a 9×13-inch baking dish.
7. Sprinkle chopped green onions on top.
8. Bake for 20-25 minutes, or until hot and bubbly.
Cooking Time: 20-25 minutes
Andouille Sausage and Jalapeño Cornbread
This cornbread recipe combines the spicy kick of jalapeños with the smoky flavor of Andouille sausage, perfect for a hearty snack or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 1 large egg
– 1/4 cup chopped fresh cilantro
– 1 medium jalapeño pepper, seeded and finely chopped
– 2 slices of Andouille sausage, cooked and crumbled
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Grease a 9-inch square baking dish.
2. Whisk together flour, cornmeal, baking powder, salt, sugar, and baking soda.
3. In a separate bowl, whisk together heavy cream, egg, cilantro, jalapeño pepper, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in crumbled Andouille sausage.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
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