Loaded with sausage and andouille sausage for a kick of heat, this Cajun style hash is a great way to wake up in the morning.

Easy German-Cajun sausage recipe from a top chef in New Orleans is the best way to make sure your sausage is cooked in beer without spending too much time in the kitchen. Search.

1 pound andouille sausage, cut into 2-inch pieces. 6 frozen king crab legs (about 2 pounds total), thawed. 1 1/2 pounds jumbo, unpeeled, deveined raw shrimp, tail on. Cajun Butter Sauce. 1/4 cup water ...

In rural Louisiana, Cajun cooks add spicy sausage to Thanksgiving leftovers for a tasty, warming gumbo. November 30, 2024 5:00 AM ET. Heard on Weekend Edition Saturday. By .

Add the sausage and cook, stirring, until well browned, about 3 minutes. Transfer to a paper towel-lined plate and discard any fat in the skillet. Set the skillet over medium and melt the butter.

In this recipe, that ingredient is andouille, the mildly spicy, coarse-ground French/Cajun sausage. Its depth, along with a little hot sauce, provides a spicy and flavorful way to jazz up your ...

“Around the rest of America, you rarely see people identifying their European heritage as Creole, but in the 1800s they would have, and people continue to in Louisiana,” says Seiferth.

Add olive oil and cajun seasoning and toss until coated. Add to a large skillet and turn to medium-high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.