raw andouille recipes

In bringing resources together for a communally-cooked Cajun meal, a relative stocked us with a nice quantity of raw andouille sausage (pork); I already have some smoked andouille I plan to use in jambalaya, but could be convinced otherwise.

In the jambalaya or especially as an appetizer, how can I best put the raw to use? Many thanks!

Santander wrote:...a relative stocked us with a nice quantity of raw andouille sausage (pork); I already have some smoked andouille...

Santander, by definition andouille is both pork and cooked (hot smoked). So I guess if you incorporate it into a dish it's no longer andouille?

I've got pounds and pounds of andouille I've been going through . . . mostly with gumbo - duck & andouille and also chicken and andouille. Like jambalaya, gumbo makes for a nice meal. I actually prefer it to jambalaya because of the combination of a dark roux and the andouille. Even if you use a roux in jambalaya, the roux gets lost in the dish.

If you ever have a little left, I also like andouille incorporated into shrimp and grits, although it's more of an accent so it won't help you get rid of a lot of it. It's also great in breakfast dishes - omelets, sandwiches . . . I recently had a very tasty andouille, fried egg and cheese sandwich on a bagel.

little500 wrote:Santander, by definition andouille is both pork and cooked (hot smoked). So I guess if you incorporate it into a dish it's no longer andouille?

That is not true. There is a lot of very good cold smoked andouille - some of the best of which I make myself.

lougord99 wrote:

little500 wrote:Santander, by definition andouille is both pork and cooked (hot smoked). So I guess if you incorporate it into a dish it's no longer andouille?

That is not true. There is a lot of very good cold smoked andouille - some of the best of which I make myself.

Well, yes, you can cold smoke andouille; however, it still needs to be cooked. Santander could use it in recipes where it can be thoroughly cooked.

I would not dispute that you could make some tasty andouille using cold smoking...just that the traditional method is hot smoking.

Thanks for the comments; PDO aside, yon Whole Foods sells raw andouille(sque), basically ground pork with Cajun seasonings, unsmoked, which was the source of what ended up in our fridge (I've also seen both raw and smoked chicken andouille there). I had and used regular smoked andouille in the jambalaya (yum), and will probably end up treating the raw like Italian sausage and broiling whole with peppers or crumbling on a flatbread since it didn't work its way onto the main menu today.

I have found that it makes a nice variation on chorizo--so incorporated into stuffed zucchini or eggplant, as a quesadilla filling, fried up with potatoes, eggs and onions--all of these are pretty good uses.

http://www.cajunsausage.com/JustWood.htm

Here's what the folks at Jacob's have to say about andouille, which has been their specialty for something like 50 years.