• Tommy Centola

Couche Couche with Andouille

It has been said many times over, Breakfast is the most important meal of the day. So instead of a bagel and cup of coffee, this week I'm sharing two uniquely Creole/Cajun breakfast dishes. There's no better way to start your day than a great breakfast dish.


2 tablespoons canola oil, divided

2 1/2 cups chopped andouille sausage

2 cups plain cornmeal

2 teaspoons sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup water

1/2 cup whole milk

Cane syrup, for serving


In a 10-inch cast-iron skillet, heat 1 tablespoon canola oil over medium heat. Add sausage, and cook, stirring occasionally, 10 minutes or until browned and crispy. Remove sausage with a slotted spoon, and reserve pan drippings. Remove pan from heat.

IN a medium bowl, whisk together remaining 1 tablespoon oil, cornmeal, sugar, baking powder, salt, 1 cup water, and milk. Heat pan drippings over medium-high heat. Carefully pour cornmeal mixture into hot drippings. Cook 1 to 2 minutes or until a crust begins to form on bottom of batter. Using a wooden spatula, quickly scrape crust, and stir into cornmeal mixture. If crust sticks, sprinkle mixture with a few tablespoons of water.

Cover, reduce heat to low, and cook 12 to 15 minutes or until tender, scraping crust occasionally. Mixture will resemble crumbled cornbread. Serve with andouille sausage and cane syrup.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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