Cajun sausage pasta recipe: 59 photos
One-Pot Cajun Chicken and Sausage Pasta
FAQ
Andouille (/ænˈduːi/ ann-DOO-ee, /ɑːnˈduːi/ ahn-DOO-ee; French: [ɑ̃duj]; from Latin induco) is a smoked sausage made using pork, originating in France but best known as an element in Cajun cuisine.
Andouille. Andouille (ahn-do-wee) - a spicy sausage made with pork, typically used in gumbos and other Cajun dishes.);})();(function(){window.jsl.dh(IlnHZq7RLNu1wPAP9d7oCQ__94,
In a large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally, until onions are softened. Stir in garlic, diced tomatoes, tomato sauce, tomato paste, water, basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (piment doux), onion, and celery are called the trinity by chefs in Cajun and Louisiana Creole cuisines.
Andouille (pronounced 'on-duh-wee') roughly translates in French to mean “to lead in.” In the words present day use, it is joined at the hip to the sausage that bares it's name. You may also hear or see the term “Andouille de Troyes”… Troyes is a town in France where the sausage has been a favorite for centuries.
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Mike Karabeini
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