Excited to spice up your dinner routine? Andouille sausage brings that perfect kick of bold, smoky flavor to any dish. Whether you’re craving quick weeknight meals or impressive weekend feasts, these 18 recipes will transform your cooking with irresistible Creole-inspired flair. Get ready to fire up your taste buds—you’re about to discover some seriously delicious ways to enjoy this versatile ingredient!
Creole Andouille Sausage Gumbo
Venture into the heart of Louisiana cooking with this soul-warming gumbo. You’ll love how the smoky sausage and rich roux come together in this classic dish. It’s perfect for feeding a crowd or enjoying as leftovers all week.
Ingredients
– 1/2 cup vegetable oil
– 1/2 cup all-purpose flour
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1 lb Andouille sausage, sliced
– 6 cups chicken broth
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 2 bay leaves
– 1 lb raw shrimp, peeled and deveined
– 1/4 cup chopped fresh parsley
– 4 cups cooked white rice
Instructions
1. Heat 1/2 cup vegetable oil in a large Dutch oven over medium heat for 2 minutes.
2. Whisk in 1/2 cup all-purpose flour continuously for 20-25 minutes until the roux reaches a dark chocolate brown color.
3. Add 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks to the hot roux.
4. Cook the vegetables for 8-10 minutes until they become soft and translucent.
5. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 lb sliced Andouille sausage and cook for 5 minutes until lightly browned.
7. Pour in 6 cups chicken broth while scraping the bottom of the pot to incorporate the browned bits.
8. Stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1/2 tsp cayenne pepper, and 2 bay leaves.
9. Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 45 minutes.
10. Add 1 lb raw shrimp and simmer for 5 minutes until the shrimp turn pink and opaque.
11. Remove the pot from heat and stir in 1/4 cup chopped fresh parsley.
12. Remove and discard the 2 bay leaves before serving.
Creamy white rice provides the perfect base for this deeply flavorful gumbo. The dark roux gives it an incredible nutty depth that pairs beautifully with the spicy sausage and tender shrimp. Try serving it with crusty French bread for dipping into every last bit of that rich broth.
Andouille Sausage and Red Beans with Rice
Zesty and comforting, this Andouille Sausage and Red Beans with Rice is the kind of meal that makes you feel right at home. You get smoky sausage, creamy beans, and fluffy rice all in one pot. It’s perfect for a busy weeknight or a lazy Sunday supper.
Ingredients
– 1 tbsp olive oil
– 1 lb andouille sausage, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 (15 oz) cans red kidney beans, drained and rinsed
– 4 cups chicken broth
– 2 bay leaves
– 1 cup long-grain white rice
– 2 tbsp fresh parsley, chopped
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add 1 lb sliced andouille sausage and cook for 5–7 minutes, stirring occasionally, until browned on both sides. Remove sausage with a slotted spoon and set aside.
3. Add diced onion, bell pepper, and celery to the pot and cook for 6–8 minutes, stirring occasionally, until vegetables are softened.
4. Stir in minced garlic, dried thyme, smoked paprika, and cayenne pepper and cook for 1 minute until fragrant.
5. Tip: Rinsing canned beans reduces sodium and helps them hold their shape better—gently stir in drained red kidney beans.
6. Pour in 4 cups chicken broth and add 2 bay leaves, then bring to a boil.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes to let flavors meld.
8. Stir in 1 cup long-grain white rice and return the browned sausage to the pot.
9. Tip: For fluffier rice, avoid lifting the lid while simmering—cover and cook on low for 18–20 minutes until rice is tender and liquid is absorbed.
10. Remove the pot from heat and let it stand, covered, for 5 minutes.
11. Discard bay leaves and stir in 2 tbsp chopped fresh parsley.
12. Tip: Taste and adjust salt at the end, since andouille and broth vary in saltiness—season as needed.
13. Fluff the mixture gently with a fork before serving.
This dish delivers a creamy texture from the beans, a smoky kick from the sausage, and just the right amount of heat. Try scooping it into warm tortillas for a quick wrap, or top with a dollop of cool sour cream to balance the spices.
Grilled Andouille Sausage Po’ Boy
Ever had one of those days where you just crave something hearty, smoky, and totally satisfying? That’s where this grilled Andouille Sausage Po’ Boy comes in. It’s packed with flavor and comes together so easily, you’ll be digging in before you know it.
Ingredients
– 4 Andouille sausages
– 4 hoagie rolls
– 1 cup shredded lettuce
– 1 large tomato, sliced
– 1/2 cup mayonnaise
– 2 tbsp Creole mustard
– 1 tbsp hot sauce
– 2 tbsp olive oil
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Brush the Andouille sausages lightly with 1 tablespoon of olive oil.
3. Place the sausages on the grill and cook for 8-10 minutes, turning every 2 minutes until they have nice grill marks and reach an internal temperature of 160°F.
4. While the sausages grill, slice the hoagie rolls lengthwise, being careful not to cut all the way through.
5. Brush the cut sides of the hoagie rolls with the remaining 1 tablespoon of olive oil.
6. Toast the hoagie rolls on the grill for 1-2 minutes until lightly golden and crisp.
7. In a small bowl, mix together the mayonnaise, Creole mustard, and hot sauce until well combined.
8. Spread the mayonnaise mixture evenly on the bottom halves of the toasted hoagie rolls.
9. Layer the shredded lettuce over the sauce on each roll.
10. Arrange the tomato slices over the lettuce.
11. Place one grilled Andouille sausage on top of the tomato layer in each roll.
12. Close the sandwiches with the top halves of the hoagie rolls.
Unbelievably good, right? The snap of that perfectly grilled sausage against the soft, toasted roll is pure magic. That spicy Creole mayo soaks into everything, making each bite better than the last. Try serving these with extra hot sauce on the side for those who like it extra fiery.
Andouille Sausage and Corn Maque Choux
Ever had one of those meals that just tastes like comfort in a bowl? That’s exactly what you get with this Cajun-inspired dish. It’s the perfect balance of smoky, sweet, and savory that comes together in under 30 minutes.
Ingredients
– 1 lb andouille sausage
– 2 tbsp olive oil
– 1 large onion
– 1 bell pepper
– 2 celery stalks
– 3 cups corn kernels
– 2 cloves garlic
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 cup heavy cream
– 1/4 cup chopped parsley
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Slice 1 lb andouille sausage into 1/4-inch thick rounds.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add sausage slices and cook for 5-7 minutes until browned on both sides.
4. Remove sausage from skillet using a slotted spoon, leaving drippings in the pan.
5. Dice 1 large onion, 1 bell pepper, and 2 celery stalks into 1/2-inch pieces.
6. Add diced vegetables to the hot skillet and cook for 8-10 minutes until softened.
7. Mince 2 cloves garlic and add to the skillet, cooking for 1 minute until fragrant.
8. Stir in 3 cups corn kernels and cook for 4-5 minutes until slightly charred.
9. Add 1 tsp smoked paprika and 1/2 tsp cayenne pepper, stirring to coat everything evenly.
10. Return cooked sausage to the skillet and mix well.
11. Pour in 1/2 cup heavy cream and bring to a simmer.
12. Reduce heat to medium-low and cook for 3-4 minutes until slightly thickened.
13. Stir in 1/4 cup chopped parsley, 1 tsp salt, and 1/2 tsp black pepper.
14. Remove from heat and let rest for 2 minutes before serving.
You’ll love how the creamy corn balances the spicy sausage, creating this incredible texture that’s both hearty and comforting. Try serving it over grits for a true Southern experience, or stuff it into bell peppers for a fun twist—either way, those smoky, sweet flavors will have everyone asking for seconds.
Smoky Andouille Sausage Grits
Feeling like you need some serious comfort food? This smoky andouille sausage grits recipe is exactly what your soul craves. You get creamy, cheesy grits paired with perfectly spiced sausage—it’s the ultimate cozy meal that comes together in no time.
Ingredients
– 1 cup stone-ground grits
– 4 cups water
– 1 tsp salt
– 1 tbsp unsalted butter
– 1 cup shredded sharp cheddar cheese
– 12 oz andouille sausage
– 1 tbsp olive oil
– 1/2 cup diced yellow onion
– 1/2 cup diced green bell pepper
– 2 cloves minced garlic
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of stone-ground grits and 1 tsp salt until fully combined.
3. Reduce heat to low and simmer grits for 20-25 minutes, stirring frequently to prevent sticking.
4. Slice 12 oz of andouille sausage into 1/4-inch thick rounds while grits cook.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Add sausage slices and cook for 5-7 minutes until browned on both sides.
7. Remove sausage from skillet and set aside, leaving drippings in the pan.
8. Add 1/2 cup diced yellow onion and 1/2 cup diced green bell pepper to the hot skillet.
9. Sauté vegetables for 4-5 minutes until softened and lightly browned.
10. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
11. Remove grits from heat and stir in 1 tbsp unsalted butter until melted.
12. Fold in 1 cup shredded sharp cheddar cheese until completely incorporated.
13. Combine cheesy grits with sausage and vegetable mixture in the skillet.
14. Stir everything together over low heat for 2 minutes until fully heated through.
So creamy and satisfying! The grits stay wonderfully smooth while the andouille adds that signature smoky kick. Try topping with a fried egg for breakfast or serving alongside sautéed greens for a complete dinner.
Andouille Sausage and Crawfish Boil
Just imagine the incredible aroma of smoky sausage and sweet crawfish filling your kitchen. You’re about to create the ultimate Southern comfort feast that’s perfect for gatherings or just treating yourself. This Andouille Sausage and Crawfish Boil brings all the flavors of Louisiana right to your table with minimal fuss.
Ingredients
- 2 lbs fresh crawfish tails
- 1 lb Andouille sausage
- 4 ears corn
- 2 lbs red potatoes
- 1 large yellow onion
- 4 cloves garlic
- 2 lemons
- 4 tbsp unsalted butter
- 2 tbsp Old Bay seasoning
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 8 cups water
- 1/4 cup chopped fresh parsley
Instructions
- Cut the Andouille sausage into 1-inch thick slices using a sharp knife.
- Quarter the red potatoes, ensuring pieces are roughly the same size for even cooking.
- Cut each ear of corn into 3 equal pieces using a sturdy cutting board.
- Chop the yellow onion into large wedges, about 1-inch pieces.
- Mince the garlic cloves finely to release maximum flavor.
- Cut both lemons in half and squeeze the juice into a small bowl, setting aside the squeezed halves.
- Combine 8 cups water, Old Bay seasoning, Cajun seasoning, and smoked paprika in a large stockpot.
- Bring the seasoned water to a rolling boil over high heat, which should take about 8-10 minutes.
- Add the quartered potatoes to the boiling water and cook for 12 minutes until they’re just beginning to soften.
- Add the sausage slices and corn pieces to the pot, continuing to boil for another 8 minutes.
- Stir in the onion wedges and cook for 5 more minutes until potatoes are fork-tender.
- Reduce heat to medium and add the crawfish tails, cooking for exactly 3 minutes to prevent overcooking.
- Drain the entire mixture through a colander, shaking gently to remove excess liquid.
- Return the drained mixture to the warm pot and add the minced garlic, lemon juice, and butter.
- Toss everything together until the butter melts and coats all ingredients evenly.
- Sprinkle with chopped fresh parsley and serve immediately while hot.
Dig into this vibrant boil where the smoky sausage pairs perfectly with tender crawfish and sweet corn. The potatoes soak up all the spicy, buttery goodness while the fresh lemon brightens every bite. Serve it family-style on a large platter with crusty bread for dipping, or make it an outdoor feast spread over newspaper-covered tables for that authentic boil experience.
Andouille Sausage Stuffed Bell Peppers
Did you know stuffed bell peppers are the perfect weeknight dinner solution? You get a complete meal in one colorful package, and this version with andouille sausage brings just the right amount of spicy kick. They’re surprisingly simple to make and always feel like a special treat.
Ingredients
– 4 large bell peppers
– 1 lb andouille sausage, casings removed
– 1 cup long-grain white rice
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Bring a large pot of salted water to a boil and blanch the bell peppers for 3 minutes until slightly softened.
4. Drain the peppers and place them cut-side up in the prepared baking dish.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add the andouille sausage and cook for 5-7 minutes, breaking it up with a spoon until browned.
7. Add the diced onion and cook for 4 minutes until translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the uncooked rice, smoked paprika, salt, and black pepper, stirring to coat everything evenly.
10. Pour in the marinara sauce and 1 cup of water, then bring to a simmer.
11. Reduce heat to low, cover the skillet, and cook for 15 minutes until the rice is tender and has absorbed most of the liquid.
12. Remove the skillet from heat and stir in half of the chopped parsley.
13. Spoon the sausage and rice mixture evenly into the prepared bell peppers, packing it down gently.
14. Top each pepper with shredded mozzarella cheese.
15. Cover the baking dish with foil and bake for 20 minutes.
16. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
17. Let the peppers rest for 5 minutes before serving to allow the filling to set.
18. Garnish with the remaining fresh parsley before serving.
Finally, these peppers deliver a wonderful contrast between the tender-crisp vegetable shell and the spicy, savory filling. The andouille sausage infuses every bite with smoky heat that pairs perfectly with the creamy melted cheese. For a fun twist, try serving them with a dollop of cool sour cream or alongside a simple green salad to balance the richness.
Andouille Sausage and Okra Skillet
Just when you need a comforting one-pan meal that comes together fast, this andouille sausage and okra skillet delivers big flavor with minimal cleanup. You’ll love how the smoky sausage pairs with tender okra and sweet bell peppers in a rich tomato base. It’s the kind of hearty dish that feels like a hug in a bowl.
Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage, sliced into 1/2-inch rounds
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 lb fresh okra, stems removed and sliced into 1/2-inch pieces
- 1 14.5 oz can diced tomatoes, undrained
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 tsp salt
- 2 tbsp chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add 12 ounces sliced andouille sausage and cook for 4-5 minutes, turning occasionally, until browned on both sides.
- Remove sausage from skillet with a slotted spoon, leaving the rendered fat in the pan.
- Add diced yellow onion and green bell pepper to the hot skillet and cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 pound sliced okra to the skillet and cook for 3 minutes, stirring frequently. Tip: The okra will become less slimy as it cooks and develops a slightly crisp exterior.
- Pour in the undrained can of diced tomatoes, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper, stirring to combine.
- Add 1 cup long-grain white rice to the skillet and stir until coated with the tomato mixture.
- Pour in 2 cups chicken broth and add 1/2 teaspoon salt, stirring to combine all ingredients.
- Return the browned sausage to the skillet, nestling it into the rice mixture.
- Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 18-20 minutes. Tip: Don’t peek during cooking—keeping the lid on ensures the rice cooks evenly and absorbs all the liquid.
- Remove skillet from heat and let stand covered for 5 minutes to allow rice to finish absorbing moisture.
- Fluff the rice mixture with a fork and stir in 2 tablespoons chopped fresh parsley. Tip: The parsley adds a fresh, bright note that balances the smoky spices.
Hearty and satisfying, this skillet meal brings together the smoky kick of andouille with the unique texture of okra that becomes tender without turning mushy. The rice absorbs all the flavorful juices, creating a complete meal that’s both comforting and exciting. Serve it straight from the skillet with crusty bread for soaking up any remaining sauce, or top with a dollop of cool sour cream to contrast the spicy notes.
Spicy Andouille Sausage Pizza
Unbelievably good pizza is just a few ingredients away when you combine spicy andouille sausage with melty cheese and crispy crust. You’ll love how the bold flavors come together in this easy weeknight dinner. It’s the perfect balance of heat, savory, and comfort that’ll have everyone asking for seconds.
Ingredients
- 1 lb pizza dough
- 1/2 cup pizza sauce
- 8 oz andouille sausage, sliced
- 2 cups shredded mozzarella cheese
- 1/4 cup sliced red onion
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
- Roll the pizza dough on a floured surface into a 12-inch circle, stretching from the center outward.
- Brush the dough with olive oil, creating a thin layer that helps prevent sogginess.
- Spread pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle shredded mozzarella cheese over the sauce in an even layer.
- Arrange sliced andouille sausage and red onion evenly across the pizza.
- Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
- Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with browned spots.
- Sprinkle red pepper flakes over the hot pizza for extra heat.
- Let the pizza rest for 3 minutes before slicing to allow the cheese to set properly.
Mouthwatering results await with that perfect crispy-yet-chewy crust supporting the spicy sausage and creamy melted cheese. The andouille brings just enough heat to make each bite exciting without overwhelming the other flavors. Try serving it with a cool ranch dipping sauce to balance the spice, or slice it into strips for easy party appetizers that disappear fast.
Andouille Sausage and Potato Hash
Nothing beats a hearty breakfast hash when you’re craving something satisfying and simple. This Andouille Sausage and Potato Hash comes together quickly with ingredients you probably already have on hand. You’ll love how the spicy sausage pairs with those crispy potatoes.
Ingredients
- 1 lb andouille sausage
- 1.5 lbs russet potatoes
- 1 large yellow onion
- 1 red bell pepper
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp chopped fresh parsley
Instructions
- Dice 1.5 lbs russet potatoes into 1/2-inch cubes.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add potato cubes to the hot skillet in a single layer.
- Cook potatoes for 8-10 minutes without stirring to develop a golden crust.
- While potatoes cook, slice 1 lb andouille sausage into 1/4-inch rounds.
- Chop 1 large yellow onion into 1/2-inch pieces.
- Dice 1 red bell pepper into 1/2-inch pieces.
- Flip potatoes and cook for another 6-8 minutes until tender when pierced with a fork.
- Push potatoes to one side of the skillet and add sausage slices.
- Cook sausage for 3-4 minutes until lightly browned on both sides.
- Add chopped onion and bell pepper to the skillet.
- Sprinkle 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt over everything.
- Stir all ingredients together and cook for 5-7 minutes until vegetables are softened.
- Remove skillet from heat and stir in 2 tbsp chopped fresh parsley.
The potatoes get wonderfully crispy on the outside while staying fluffy inside, and the andouille sausage adds just the right amount of spice. Try serving it topped with a fried egg for extra richness, or wrap it in warm tortillas for a breakfast burrito twist.
Andouille Sausage and Blackened Chicken Pasta
Feeling like you need something hearty and packed with flavor? This pasta dish brings together smoky andouille sausage and perfectly blackened chicken in a creamy sauce. You’re going to love how quickly it comes together for a satisfying weeknight dinner.
Ingredients
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons blackening seasoning
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Cut chicken breasts into 1-inch cubes and toss with blackening seasoning until evenly coated.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add seasoned chicken to the hot skillet in a single layer, cooking for 4-5 minutes without moving to develop a dark crust.
- Flip chicken pieces and cook for another 3-4 minutes until internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
- Add sliced andouille sausage to the same skillet and cook for 2-3 minutes until lightly browned.
- Add diced onion to the skillet and cook for 3-4 minutes until translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add penne pasta to the boiling water and cook according to package directions until al dente.
- Pour heavy cream and chicken broth into the skillet, scraping up any browned bits from the bottom.
- Bring the sauce to a gentle simmer and cook for 2 minutes until slightly thickened.
- Stir in grated Parmesan cheese until completely melted and smooth.
- Drain cooked pasta and add it directly to the skillet along with the reserved chicken.
- Toss everything together until evenly coated in the creamy sauce.
- Sprinkle with chopped fresh parsley before serving.
Mouthwatering doesn’t even begin to describe this dish! The creamy sauce clings beautifully to every piece of pasta, while the blackened chicken adds just the right amount of spice. Try serving it with garlic bread to soak up every last bit of that delicious sauce.
Andouille Sausage and Crab Dip
Zesty doesn’t even begin to cover this Andouille Sausage and Crab Dip! You’re about to make the ultimate party appetizer that combines smoky sausage with sweet crab in the creamiest, cheesiest base. Trust me, this is the dip everyone will be begging you to bring to every gathering.
Ingredients
– 8 oz andouille sausage
– 8 oz lump crab meat
– 8 oz cream cheese
– 1 cup sour cream
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded Parmesan cheese
– 1/4 cup mayonnaise
– 1/4 cup chopped green onions
– 2 tbsp chopped fresh parsley
– 1 tbsp Worcestershire sauce
– 1 tsp hot sauce
– 1/2 tsp garlic powder
– 1/2 tsp paprika
Instructions
1. Preheat your oven to 375°F.
2. Remove the casing from the andouille sausage and chop it into small, bite-sized pieces.
3. Cook the sausage in a skillet over medium heat for 6-8 minutes until browned and cooked through, then drain any excess grease.
4. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
5. Stir in the Worcestershire sauce, hot sauce, garlic powder, and paprika until fully incorporated.
6. Gently fold in the lump crab meat, being careful not to break up the large chunks too much.
7. Add the cooked andouille sausage, Monterey Jack cheese, Parmesan cheese, green onions, and parsley to the mixture.
8. Transfer the dip to an oven-safe baking dish and spread it evenly.
9. Bake at 375°F for 20-25 minutes until the edges are bubbly and the top is lightly golden brown.
10. Let the dip rest for 5 minutes before serving to allow it to set properly.
Just look at that golden, bubbly masterpiece coming out of the oven! The texture is wonderfully creamy with delightful chunks of crab and spicy sausage throughout. Serve it warm with crispy baguette slices, tortilla chips, or even spoon it over baked potatoes for an incredible flavor experience.
Andouille Sausage and Jalapeño Cornbread
Did you know that spicy andouille sausage and sweet cornbread are a match made in Southern heaven? You’re going to love how the smoky sausage and fresh jalapeños create the perfect balance of heat and savory goodness in every bite. This recipe comes together surprisingly fast for such an impressive result.
Ingredients
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 2 large eggs
– 1 cup buttermilk
– 1/4 cup vegetable oil
– 1/4 cup honey
– 8 oz andouille sausage
– 2 jalapeño peppers
– 1 cup shredded cheddar cheese
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F and grease a 9-inch cast iron skillet with 1 tablespoon of butter.
2. Dice 8 ounces of andouille sausage into 1/4-inch pieces.
3. Remove seeds from 2 jalapeño peppers and dice them finely.
4. Cook the diced sausage in a skillet over medium heat for 5-7 minutes until lightly browned.
5. Add the diced jalapeños to the sausage and cook for 2 more minutes.
6. In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, and 1 teaspoon salt.
7. In a separate bowl, beat 2 eggs, then add 1 cup buttermilk, 1/4 cup vegetable oil, and 1/4 cup honey.
8. Pour the wet ingredients into the dry ingredients and stir until just combined.
9. Fold in the cooked sausage and jalapeño mixture along with 1 cup shredded cheddar cheese.
10. Pour the batter into the prepared skillet and smooth the top with a spatula.
11. Bake at 375°F for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
12. Melt the remaining 1 tablespoon of butter and brush it over the hot cornbread.
13. Let the cornbread cool in the skillet for 10 minutes before slicing.
Now you’ve got this incredible cornbread with crispy edges and a moist, tender crumb that’s packed with flavor. Nothing beats serving warm slices alongside a big bowl of chili or crumbling it over a fresh green salad for some Southern-inspired crunch.
Summary
Excitingly, these 18 Andouille sausage recipes bring bold, spicy flavors to your table with ease. Whether you’re craving gumbo, jambalaya, or something new, there’s a dish here to ignite your taste buds. Give one a try, leave a comment with your favorite, and share this roundup on Pinterest to spread the heat!
