I'm looking for a legitimate recipe for andouille sausage. Does anyone out there have one?

Answer 1

ANDOUILLE SAUSAGE

Ingredients needed:

1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/4 cup paprika
1 1/2 teaspoons file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/4 cup chopped garlic

Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.

Yield: 5 pounds

Answer 2

CHICKEN-SAUSAGE GUMBO (ANDOUILLE)

2 (2 1/2 lb.) chickens (cook, remove skin, de-bone)
2 1/2 c. flour
2 c. chopped onion
1 1/2 c. chopped celery
1/2 c. chopped bell pepper
6 c. chicken stock (fresh or Swanson's canned)
1 lb. sausage, cut in 1-inch pieces
1 1/2 tsp. minced garlic
Salt, freshly ground pepper, cayenne pepper, and garlic powder to taste
Gumbo file'

Make a roux by browning the flour in an iron skillet, stirring constantly until it is the color of cocoa. Remove from heat and set aside.
In a large pot or Dutch oven saute onion, celery and bell pepper in a small amount of oil. Sprinkle roux over this to combine. Add hot chicken stock slowly to this mixture, stirring to blend. Simmer 20 minutes.

Add sausage and garlic and cook gently. Add chicken and heat thoroughly. Season to taste. Serve in bowls over rice. Sprinkle gumbo file' on each serving.