At work, we had a few andouille sausages left that needed to be cooked. This was a perfect opportunity for me to step out of my comfort zone. I don't care much for neither spicy dishes nor seafood. So Cajun cooking doesn't happen too much at my house. However, I'm working hard to try new things, and I've been wanting to get the hang of cooking with beans.
After a little web searching, this is the recipe that appealed to me...
Andouille is a sausage that is available both fresh and smoked. The smoked version is usually fully cooked. You have to be mindful of this fact, in case the recipe is assuming you'll be using smoked.
Since the andouille I was using was fresh, I browned them in oil first, and set them aside. I substituted a yellow pepper for green (I don't like green peppers), used 1/2 black beans and 1/2 red beans, creole seasoning instead of crushed red pepper, and a little extra bacon (hoping to add more smoky flavor).
Otherwise, I followed the directions very closely. From start to finish, I was working in the kitchen for a little more than an hour. The end result was very good! I served over white rice with fresh cornbread on the side. Now I've got a sink full of dirty dishes, but it was so worth it. There's enough here to feed us for at least a couple days.
Next time I make this dish, I will also add some smoked andouille to enhance the overall smokiness. The dish has got a little kick, but it's not too hot for a wimp like me to enjoy.
Laisser les bons temps rouler!!
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