Best 2 Cajun Habanero Sausage Recipes
When seeking a culinary adventure that tantalizes the taste buds, few dishes can compare to the fiery allure of Cajun habanero sausage. Embark on a flavorful journey as we delve into the world of this spicy delicacy, exploring its origins, the secrets behind its distinct taste profile, and uncovering the most captivating recipes that bring out its vibrant flavors. From classic gumbo to sizzling skillet meals, this article will guide you through a symphony of taste sensations, ensuring that your next encounter with Cajun habanero sausage is an unforgettable one.
Let's cook with our recipes!
CAJUN HABANERO SAUSAGE
Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest.
Provided by Pokey in San Antonio
Categories Pork
Time 1h
Yield 15-20 links, 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Grind pork butt with 1/4" plate.
- Mix all ingredients really well. Let stand in refrigerator over night.
- Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
- Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
- Remove cover and continue cooking until water is gone and sausages are browned.
- Or cook on grill over medium coals until brown.
- Note: If you have a smoker, these are great smoked.
Nutrition Facts : Calories 530.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 530, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 43.5
CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
Tips:
- Choose the right sausage: Andouille or smoked sausage are traditional choices for this recipe, but you can also use other types of sausage, such as kielbasa or chorizo. Just make sure the sausage is fully cooked before adding it to the pot.
- Don't overcrowd the pot: If you add too much sausage to the pot, it will not cook evenly. Cook the sausage in batches if necessary.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the food from sticking.
- Don't boil the sauce: Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for at least 30 minutes, or until it has thickened.
- Season to taste: Taste the sauce before serving and adjust the seasonings as needed. Add more cayenne pepper if you like it spicy, or more sugar if you like it sweet.
Conclusion:
This Cajun habanero sausage is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. The sausage is cooked in a flavorful sauce made with tomatoes, onions, peppers, and spices. Serve the sausage with rice, pasta, or potatoes, and enjoy!
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