Not exact matches
This easy black eyed pea stew starts with
andouille sausage and pork belly cooked until browned and crisped,
then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor.
I omitted the croutons and added sautéed
andouille sausage (Browned until crispy - brown),
then topped it off with crumbled goat cheese.
When I cook a whole turkey, I'll save the carcass (yes, I know the word carcass sounds gross) and boil it to until it renders turkey stock and
then I'll freeze the stock to use for soups just as this One Pot Ham Potato and Bean Soup, One Pot Jambalaya with Shrimp and
Andouille Sausage and One Pot Corn and Crab Chowder.
And
then I used canned beans and chicken
andouille sausage.
If you like your jambalaya to be super meaty, with plenty of chunky chicken, seasoned and seared shrimp, spicy
andouille sausage, PLUS with the flavor and heat of wonderful jalapeno and serrano peppers,
then this recipe is going to make you happy.
Gumbo ~ Shrimp, Chicken &
Andouille Sausage is a post about the frustration cooking a sub-par recipe and
then fixing it.