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Andouille Sausage

FidelFidel Posts: 10,172
edited 12:10AM in EggHead Forum
I picked up some fresh andouille sausage yesterday at the butcher shop.[p]The question is, what to do with them. Any recipes or ideas to make the best use of them on the egg?[p]I normally would make gumbo or red beans and rice with it, but I might want to 'Eggify' them.


  • Fidel,
    That's good stuff. Especially in Gumbo or Jambalya.[p]Try slow cooking it like a fattie and make some hot links.

  • fishlessmanfishlessman Posts: 22,980
    have you egged the gumbo. this is chef wils technique, good stuff. ive poured it over rice, pancakes for breakfast, and even made pies with it.

  • YBYB Posts: 3,861
    This is a great recipe cooked on the egg and the andouille will be good in it.You really put everything raw in the pot at one time.Most bags of rice are 2 pounds and this only calls for 1 pound.I made that mistake and I had to add alot of liquid and get a bigger pot.
    Larry[p] [p]
    Couzan Billy's Jambalaya recipe
    From the kitchen of Kevin Taylor, the BBQ Guru[p]I know there are many Jamba recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin…Couzan Bill, a real Cajun![p]1 pound converted rice, uncooked
    1 can French onion soup
    1 (8 ounce) can tomato sauce
    1/4 pound butter, cut into pieces
    1 cup onions, chopped
    1/2 cup green onion, minced
    1 small green pepper, diced
    1/4 cup fresh parsley, chopped
    3 large garlic cloves, minced
    1 teaspoon crab boil
    2 tablespoons Cajun seasoning
    2 tablespoons Tabasco
    1 pound smoked sausage
    1 pound crawfish tails (or shrimp)
    3 pieces chicken breasts, cubed
    2 to 3 cups chicken stock[p]Heat oven to 350 degrees F or simply place pot on the grill.[p]Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.[p]You may add more chicken stock based on the consistency you want.[p]Stir before serving. Keeps well.

  • djm5x9djm5x9 Posts: 1,342
    Fidel:[p]The best smoked andouille I have found around the metro area is at Wilkes Supermarket in Forsyth County. They are in the little community of Matt at 5515 Bannister Road north of Cumming. It is a hike, but worth a visit for bulk purchases. Their product is made and smoked on site and is an added treat to any recipe it is used in.
  • FidelFidel Posts: 10,172
    djm5x9,[p]Guess where I got mine? Wilkes in Suwanee on PIB.[p]Thanks for the tip though. I buy it there a lot, but always for gumbo or red beans. Just looking for something different to do.
  • djm5x9djm5x9 Posts: 1,342
    Fidel:[p]Is their andouille smoked?

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