Cajun Andouille Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Andouille & Red Bean Supper
Ingredients
- 500g Cajun Andouille
- 2 × 400g tins red kidney beans, drained and rinsed
- 400g chopped tomatoes
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 1 bell pepper, diced
- 1 tsp smoked paprika
- 200ml water
- 4 slices crusty bread
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Soften the onion in oil for 5–7 minutes. Add garlic and paprika; stir for 30 seconds.
- Add tomatoes, water and beans and diced pepper. Simmer gently for 15 minutes until the pepper is tender.
- Slice the cooked sausage links and fold them into the beans. Taste the broth before adding salt.
- Toast the bread and serve alongside the bowls. Keep the stew loose enough to spoon; add a splash of hot water if it becomes too thick.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Smoked Sausages.
Recipe 2 · By Chef Luca
Andouille & Pepper Pasta
Ingredients
- 500g Cajun Andouille
- 320g dried pasta
- 400g passata
- 1 onion, finely diced
- 2 garlic cloves, sliced
- 1 tbsp olive oil
- 1 red pepper, diced
- 2 tbsp chopped basil
- Black pepper; salt to taste
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Start the sauce alongside the meat in a separate pan. Boil the pasta when the sauce is nearly ready, so it can go straight into the finished sauce.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Bring a large pan of lightly salted water to the boil. Cook the pasta for the pack time, reserving 200ml pasta water before draining.
- In a second wide pan, soften the onion and the prepared vegetable in the olive oil for 7–10 minutes. Add the garlic for 1 minute, then the passata. Simmer gently for 10 minutes.
- Slice the cooked sausages on a clean board and add them to the tomato sauce. Toss in the pasta, loosening with a little reserved water.
- Finish with the herbs and black pepper. Taste before adding salt; the sausages are already seasoned.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Smoked Sausages.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.