Tag-Archive for » andouille sausage «

Finger Food Friday: Andouille Baked Brie

If you follow my tweets, you may remember that last week while we were home the hubby and I took the kids to have lunch at Cochon Butcher , one of my favorite food destinations.  Cochon Butcher is attached to and is the laid back “little brother” of the fine dining restaurant, Cochon.  It’s a Cajun deli/butcher shop/bar located in the Warehouse District that serves up outrageously delicious bar food, gourmet sandwiches constructed of house-made and cured meats and sausages and a wide variety of ever-changing and very appealing specials and sides.  It also has a fully stocked bar with [ ... ]

Andouille Ratatouille Stuffed Shells

The first time I cooked ratatouille was on August 20, 2005.  Do you want to know how I remember that date?  Well, it was my son’s and brother’s birthdays. But that’s not how.  It’s not because of my sharp memory either–I lost that sometime between kid number two and kid number three.  I remembered that date because it was jotted down next to the recipe’s ingredient list.  I scribble all over the pages of my cookbooks and recipes.  My notes helps me remember if I liked a particular dish and if I made any changes to it. It’s [ ... ]

Welcome to Finger Food Friday and Cajun Egg Rolls with Sweet and Tangy Dipping Sauce!

Happy Friday!  I’m so excited today because I’m kicking off my very first recurring blog series:  Finger Food Fridays.  Through my weekly posts, I’ll be introducing you to all my favorite finger foods (which I refer to more affectionately as “picking foods”) and the TGIF liquid refreshments that accompany them.  These are my go-to comfort foods–recipes that reflect what I enjoy cooking, eating and serving to my family and friends at the end of a hectic week.  The spread is broad.  Great fun to make.  More fun to eat.  Mainly simple.  Occasionally ambitious.  Always interesting.  Best of all, each dish [ ... ]

Gumbo: Chicken and Andouille Gumbo

Gumbo is one of the many New Orleans dishes steeped in tradition.  Just about every family has their own unique style, cooked a certain way with specific ingredients.  Each pot tells a story or reveals a bit of family history. Our family gumbo was my great-grandmother’s Creole Seafood Gumbo.  She graciously passed that recipe on to my mom who continued the tradition of preparing the dish for specials occasions.  The pot was always teeming with fresh shrimp, previously boiled crabs (for extra flavor) and briny oysters.  The gumbo was thickened with a light roux and canned okra and finished with tomato [ ... ]