Try out andouille sausage for flavor

What makes andouille such a good sausage? First, in my mind, is the flavor. Its unique taste of garlic and spice gives it a unique tang. Second, a properly made andouille is smoked twice. This causes the fats to cook out of the finished result. I once had a friend from Arkansas tell me, after a trip to the New Orleans School of cooking, now I know why andouille is used to make gumbo. There is no fat from the sausage that has to be skimmed off the gumbo before serving it.

With that in mind, today I want to share with you two recipes that contain my favorite sausage.The first is an appetizer, Andouille-Stuffed Artichokes. Second is a soup, Cajun Creole Corn Soup. Both of these showcase the humble andouille sausage as a flavor-able ingredient in traditional dishes. So gather up your andouille, and Let’s head to the kitchen!

Andouille-Stuffed Artichokes

My wife loves traditional stuffed artichokes. I do like to change up the stuffing from time to time. Here’s one that uses the flavor-able andouille sausage.

4 large artichokes

2 teaspoons salt

2 tablespoons lemon juice

Water

1 cup extra-virgin olive oil, divided

3/4 cup finely chopped onion

1 1/2 teaspoons minced garlic

2 tablespoons minced parsley

1/2 pound andouille, skin removed and finely chopped

4 1/2 cups breadcrumbs

1 tomato, peeled and chopped

1 cup Parmesan cheese

Creole seasoning

1 lemon, sliced

Trim pointed leaves of artichoke and remove dry or blackened ones. Remove stems so the bottom is flat. Place artichokes in a large pot; cover artichokes with water and add salt and lemon juice. Boil artichokes until tender but not falling apart. Remove from water and drain. Spread leaves as much as possible and set artichokes aside to cool.

Preheat oven to 350℉.

While artichokes are cooling, sauté chopped onion and garlic in 1/2 cup olive oil for about 5 minutes; take care not to burn garlic. Add parsley, andouille, breadcrumbs, tomato, and cheese; mix well. Taste; adjust seasonings. Stuff mixture between artichoke leaves, place on an inverted pie pan or rack in a deep baking pan or in a steamer. Drizzle with remaining olive oil. Add boiling water to the bottom of the pan, to just below the rack. Top each artichoke with one slice of lemon. Cover in foil and bake for 45 minutes to one hour, depending on the size of the artichokes. Remove foil, turn heat to broil, and bake 5 minutes to brown.

Remove from oven. Serve as both a hot or cold appetizer. Reheats well in a microwave oven and freezes well.

Cajun Creole Corn Soup

Corn is often found as a focus in Creole and Cajun soups. Here is a quickly made soup that combines the sweetness of corn with the spice of andouille sausage.

4 tablespoons canola oil

2 tablespoons flour

1/2 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

17-ounce can corn, creamed or kernel

1 pound coarsely chopped andouille

4 tablespoons tomato sauce

5 cups hot vegetable or chicken stock

Heat oil in a soup pot. Add flour and cook to a light golden brown, stirring constantly. Add onion, bell pepper, and celery; cook 10 minutes. Add corn, andouille, tomato sauce, and hot stock; simmer until andouille is tender. Serve with hot buttered French bread or crackers.

With so many different andouilles in the stores, how do you know which to use. My number one choice is Savoie’s. Zataran’s also makes a good one. My advice would be to sample them until you find the one you prefer. I know I always try a new manufacturer every time I see one.