Huey,Louie, Andouille

[Paulmark]

Note: My sister once said” puns are the lowest form of humor” guilty as charged

Went out and bought some CI so I could turn something in. I found a recipe that sounded good, Andouille and chicken over grilled grits, served with collard greens and corn bread. I used polenta, added a thing or two, and came out with this. My son even ate it, although I had to deliver this finished plate to him at his friend’s house

Grilled meat, browned a roux...yada yada yada

Added trinity, bell pepper,celery, onion.

Added chx and clam stock, herbs de provence, wine, cayenne, s and p. And file to finish.

Polenta fried...takes forever...started thinking rice might be ok too.

Oh yeah rained all day, had to do the cooking indoors:sad:

A couple of finished shots. Thanks for looking, and being my inspiration.:-D

 

[cgwaite]

Some good lookin' vittles, there! :thumb:

 

[Phubar]

Nice plate!
Too bad about the weather...

 

[Mark Stanton]

Lookin Good.Nice job

 

[Ron_L]

Oh my... :jaw:

That all looks fantastic! Will you share the recipe?

 

[Boat-n-BBQ]

Heck Ya! Looks great!

 

[Chuckwagonbbqco]

Looked so awesome I had to show my wife---her comment "ewww is that okra?"
First she tells me to eat my vegetables---then she says "ewww" to my favorite. I love the fried polenta. I am now craving fried corn meal mush, or grits ,or polenta for breakfast---with sorghum syrup running off of it. Thanks for the pictures

 

[deguerre]

OK, it's only 10:00 and I'm hungry all over again.:thumb:

 

[Big George's BBQ]

YUM I am really hungry now

 

[Paulmark]

Lookin Good.Nice job

Thanks Mark:-D

Oh my... :jaw:

That all looks fantastic! Will you share the recipe?

Thank you Ron. Recipe follows:-D

Heck Ya! Looks great![/QUOTE

Thanks a lot:-D

Looked so awesome I had to show my wife---her comment "ewww is that okra?"
First she tells me to eat my vegetables---then she says "ewww" to my favorite. I love the fried polenta. I am now craving fried corn meal mush, or grits ,or polenta for breakfast---with sorghum syrup running off of it. Thanks for the pictures

Thank you CW, no okra, but I though about using some:-D Been a long time since I had sorghum syrup.
Grilled Andouille Sausage and Shrimp(or Chicken) over Grilled Grits

Ingredients
Grits:

• 5 cups water
• 3/4 teaspoon kosher salt
• 1 cup stone-ground yellow grits or polenta
• 1/2 cup (2 ounces) freshly grated Parmesan
• 1/4 teaspoon white pepper
• 1/4 teaspoon hot pepper sauce
• Cooking spray
• 1 pound andouille sausage
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chopped onions
• 1 cup chopped red bell peppers (red better for color)
• 1 cup chopped celery
• Salt
• Cayenne pepper
• 1 lb chicken breast
• 1 1/2 cups clam juice
• 1 cup heavy cream( I used half and half)
• 1/4 cup chopped green onions
• Chopped fresh parsley leaves or chive sprigs, for garnish

Grilled Grit Squares:
To prepare grits (or polenta), bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a pan coated with cooking spray, and fry until browned and thoroughly heated for 5 minutes on each side. Remove from the pan to a plate and keep warm. Brown as much as you like, it took forever but it was worth it.
Put the andouille sausage (and chicken) on the grill and start to cook.
In a saute pan, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne,herbs de provence(Italian seasonings is fine) and gumbo file. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage and chicken from the grill. Dice, add to roux, and continue to cook for 2 minutes. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley before serving. I serve it with collard greens.
This dish didn't make my best presentation list,I'll be lucky to get any votes on the CI throwdown( I crowded the plate to feed my son and his friend),but it certainly is one of the best tasting dishes I've had in a long time. Enjoy!!

 

[Cuelio]

Nice grub, dude. Goes to show that grilling is not necessary to make brilliant food.

I'm half Corsican, and Polenta is definitely a staple. Mmmm, mmm!

 

[Derek]

Hey Paul Mark, I'm actually going to MAKE Andouille

Andouille 1 Recipe: Chef John Folse
Andouille is the Cajun smoked sausage so famous nationally today.True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half inches in diameter.When
smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon
for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and stomach of the pig,
seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was
made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It
was served thinly sliced as an hors d’oeuvre.
It is interesting to note that the finest andouille in France comes from the Brittany and Normandy
areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally
from these coastal regions.
5 pounds pork butt 1/2 pound pork fat
1/2 cup chopped garlic 1/4 cup cracked black pepper
2 tablespoons cayenne pepper 1 tablespoon dry thyme
4 tablespoons salt ( Minus this bad stuff! )
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
Blend in all remaining ingredients. Stuff meat into casings in one foot links.Tie both ends of the sausage
securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours
using pecan or hickory wood.The andouille may then be frozen if desired

 

[Paulmark]

Hey Paul Mark, I'm actually going to MAKE Andouille

Andouille 1 Recipe: Chef John Folse
Andouille is the Cajun smoked sausage so famous nationally today.True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half inches in diameter.When
smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon
for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and stomach of the pig,
seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was
made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It
was served thinly sliced as an hors d’oeuvre.
It is interesting to note that the finest andouille in France comes from the Brittany and Normandy
areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally
from these coastal regions.
5 pounds pork butt 1/2 pound pork fat
1/2 cup chopped garlic 1/4 cup cracked black pepper
2 tablespoons cayenne pepper 1 tablespoon dry thyme
4 tablespoons salt ( Minus this bad stuff! )
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
Blend in all remaining ingredients. Stuff meat into casings in one foot links.Tie both ends of the sausage
securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours
using pecan or hickory wood.The andouille may then be frozen if desired

That sounds cool Derek, yeah I looked up andouille too, wikipedia said pretty much the same thing..it's kinda up in the air where it orginated, they say there's even a version found in Italy( Nduja, is produced in the region of Calabria in southern Italy) thanks for the info, cant wait to see your finished product.:thumb:

 

[Chef Jim]

Derek, I've been watching your posts for some time now and you do good work! :clap2:

But try some real andouille and you will never go back to the stuff you used.

I brought back about 10 lbs. from Jacobs smoke house in La Place, La. there is nothing like it. That being said, it's a long drive and they don't ship, so making it yourself seems like a good idea!

There is also a Wayne Jacobs in the same town that is licensed to ship. You guys might want to invest in some so you have something to compare it too.

Andouille is on my list, but I need to use up what I have first.

 

[Derek]

That sounds cool Derek, yeah I looked up andouille too, wikipedia said pretty much the same thing..it's kinda up in the air where it orginated, they say there's even a version found in Italy( Nduja, is produced in the region of Calabria in southern Italy) thanks for the info, cant wait to see your finished product.:thumb:

Derek, I've been watching your posts for some time now and you do good work! :clap2:

But try some real andouille and you will never go back to the stuff you used.

I brought back about 10 lbs. from Jacobs smoke house in La Place, La. there is nothing like it. That being said, it's a long drive and they don't ship, so making it yourself seems like a good idea!

There is also a Wayne Jacobs in the same town that is licensed to ship. You guys might want to invest in some so you have something to compare it too.

Andouille is on my list, but I need to use up what I have first.

Thanks guys, By the way Chef Jim, I'm doing it the exact same as the recipe here minus the salt!

 

[1FUNVET]

I forget how lucky i am. Anytime i need andouille sausage, just a trip to local meat market will take of it. :becky:

Real nice looking chow you cooked up on a rainy day.:thumb:

 

[Paulmark]

Derek, I looked into wikipedias claim that 'nduja was an Italian version of andouille and I don't think so, check it out.
'Nduja, pronounced 'nduia in Italian or 'ndueea in English, is a soft, spreadable Calabrian salami made with a tremendous amount of red pepper, which gives it a threateningly reddish cast and a very refreshing burst of heat. Though one can spread it as is over bread (or add it to sauces or whatnot), the nicest way to enjoy it is to scoop it out of the casing with a spoon, warm it in a little pot over a candle flame (Calabresi use terracotta warming pots), and dip bread into it. It's a fantastic antipasto or party food.

 

[bigabyte]

Farking YUM!:hungry: Got to make me some of that!