I love Shrimp Po Boys. They are a big hearty sandwich. However, why couldn’t they be cut up into a smaller appetizer? Also, they are normally made from deep fried shrimp. Why couldn’t the shrimp be done in my smoker or an oven? Continue reading Shrimp Po Boy Sliders
I love Cajun flavours. Many people think they are spicy, but the real deal has a touch of heat and a lot of flavour. This is my homage to the Cajun flavours. It is a seasoning mix that can be added to other dishes or used as a BBQ rub. Continue reading Cajun Seasoning
I make my own bacon and have done several posts. I find mine is less salty and has a nice sweet hit. I decided to try something a little different and seasoned it with some Cajun spices. Continue reading Cajun Back Bacon
I have had some enquiries about andouille from my prior post. Andouille is a spicy smoked Louisiana sausage. It is commonly used in Cajun and Creole dishes like Jambalaya and Gumbo. However, it is also tasty eaten by itself or on a charcuterie tray. Continue reading PWE Andouille
It has been cold at Passing Wind Estates, minus 20 C. We have 14 inches of snow. It is time for comfort food! Continue reading Jambalaya
It is cold here. There is snow on the ground. I made andouille the other day. Conditions were perfect for making gumbo!
This Cajun dish is delicious. A touch of spice, a deep dark texture and a mixture of shellfish, chicken and andouille. While I love this version, I apologize to all of Louisiana for my corruption of their recipe.
A video of me cooking this dish is embedded at the bottom of the post.
The ingredients required are:
- 3/8 cup flour
- 1/4 cup vegetable oil
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 stalk celery, chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne
- 1/2 tablespoon flour
- 1 cups diced tomatoes, drained
- 2 cups chicken broth
- 1/8 cup (1 ounce) soy sauce
- 3/4 pound boneless skinless chicken thighs, diced
- 1/4 pound Andouille sausage, diced (may substitute garlic sausage)
- 1/3 pound prawns, shelled, deveined
- 1 /2 pound scallops
Cook the flour in a heavy pot (a thin one will burn the flour) over medium heat, stirring constantly, until it is a light tan colour. Remove from the heat and stir in the oil. Cover the pot and put it on the lowest rack of a 350 F oven for 35 minutes to darken the roux (the mixture of oil and flour).
Stir the roux and put over medium heat. Add onion, green pepper and celery and stir frequently until the vegetables begin to soften. Add garlic, thyme, cayenne and 1/2 tablespoon flour. Stir until you can smell the garlic and thyme. Add tomatoes and cook for a minute or two.
Slowly add chicken broth while stirring thoroughly. Bring to a boil and turn down to a simmer. Add the chicken and simmer for 30 minutes.
At this point, I allow it to cool and put it in the fridge so I can finish it quickly later. You don’t have to let it cool and can continue to finish the gumbo.
Stir the andouille into the gumbo and simmer for 10 minutes. Add the prawns and scallops and simmer for 10 minutes.
Serve it over cooked rice and bow to the south to thank the Cajuns who invented this great dish!
The Old Fat Guy
I love smoked cured sausage but it is so high in fat. At least the stuff I make myself is a little lower in salt and fat.
Andouille is made in different ways in countries around the world. My recipe is based on a Cajun style adjusted for my mild Canadian taste buds. It is moderately spicy with a nice onion, garlic finish.
If you would like to see more details on how I made it, you can seem my post on the Smoking Meat Forums. The link is:
It looks complicated but all you really do is cube some pork, season it, grind it, stuff it and smoke it. If you don’t have a smoker, you can make it by putting it in a 180 F oven instead of the smoker. It will be good but that smoke flavour really adds to it.
The Old Fat Guy