Louisiana recipes use a lot of different types of sausage. My favorite sausage is Andouille, which I always have on hand. Andouille is a coarse-grained sausage made with garlic pepper and other seasonings. It is also double smoked, leaving less fat in the final dish. But there are many different brands on the market today. In my opinion, there are some good ones and some ok ones.
I have tried every Andouille that I can find locally. The best Andouille I have uses have been brought back from LaPlace, Louisiana, the Andouille capital of the world. The best ones locally are Savoie’s, Manda’s, Country Pleasin’ and Richard’s. The one that surprised me the most was Aidells, which is as close to the sausage from LaPlace that I can find in Searcy. The only sausage that I stay away from is the Johnsonville. I find that is not any different from their regular sausage.
Today, I am sharing two recipes combining seafood with Andouille, Clam and Andouille Linguini and Andouille Crusted Fish. They are both easy to prepare and packed with flavor.
I have always been a fan of Linguini with Clam sauce. One day, I thought I would add some diced andouille to the sauce. I don’t think I have ever made it without the sausage since. It gives a different texture to each bite. Try it and I think you will agree.
Clams and Andouille Linguini
3 tablespoons Olive Oil
1 tablespoon Garlic chopped
3 tablespoons Flour
3 6.5ounce cans Chopped Clams, save juice
1 8 ounce bottle Clam Juice
1 teaspoon Fresh Parsley chopped
1 teaspoon Fresh Basil chopped
¼ teaspoon Fresh Oregano chopped
1/2 pound Andouille Sausage, diced
1 1/2 teaspoons Sriracha (optional)
8 ounces Linguini cooked to al dente
Fresh Parmesan cheese grated
Cook pasta, drain, and return to pot it was cooked in. In a medium
saucepan over medium heat, sauté garlic in olive oil until golden brown.
Mix in the flour and cook for a few minutes to cook out the flour taste.
Add the clam juice, reserved from cans and bottle, and seasonings.
Cover and bring to a boil. Lower heat to medium-low and simmer
for 5 minutes. Add clams, Andouille and Sriracha. Heat for 2 minutes. Pour sauce over pasta and toss until the pasta is coated. Top individual portions with Parmesan cheese.
Here is a dish that I have been tinkering with lately. My favorite fish to use in this recipe are grouper and mahi-mahi. Just make sure that the fillets have some thickness to them. You don’t want the fish to dry out. As for a sauce for this, Hollandaise is a great addition. For a little lighter dish, use a New Orleans Bordelaise sauce, which I have included.
Andouille Crusted Fish
6 ounces Andouille Sausage, coarsely chopped
1 small Onion, coarsely chopped
5 tablespoons Olive Oil
1 cup Italian Style Breadcrumbs
4 8ounce skinless, boneless Fish Fillets
Creole Seasoning to taste
Preheat oven to 350℉.
To make the andouille crust, grind andouille in a food processor. Sauté ground andouille and onion in 2 tablespoons olive oil over medium heat until sausage is lightly browned and onions are translucent. Puree in food processor. Add breadcrumbs and pulse until incorporated. Season fish fillets on both sides with Creole seasoning. Preheat 3 tablespoons of olive oil in an oven-safe skillet over high heat. Sear the top side of the fillets, about 2 minutes, then flip fillets and drain any excess oil. Coat fillets with andouille crust. Bake for 5-10 minutes, or until fish is thoroughly cooked and breadcrumbs are toasted. Top with your favorite sauce.
New Orleans Bordelaise Sauce
1/4 cup Butter
2 tablespoons Olive oil
4 cloves Garlic minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon fresh Parsley, chopped
In a small saucepan over low heat, melt the butter. Add the olive oil and warm for 3 minutes. Add the garlic, salt and pepper. Cook over low heat for 5 minutes or until the garlic begins to brown. Turn off the heat and quickly remove the garlic with a strainer. Add the parsley and serve.
Next time you are shopping, put some Andouille in your basket. With all the different brands available, I know you will find one that you like. Just be warned, you may never eat other types of sausage again.
