Best 4 Cajun Potato Salad With Andouille Sausage Recipes

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
• Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat.
• Add sausages; saute until brown, about 5 minutes.
• Transfer to paper towels and drain.
• Bring large pot of salted water to boil.
• Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
• Drain well.
• Whisk vinegar, pepper sauce and mustard in large bowl.
• Transfer warm potatoes to bowl with vinegar mixture and gently toss.
• Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
• Season with salt and pepper.
• Serve warm or at room temperature.

CAJUN POTATO SALAD

Steps:

• Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1" chunks. ( some like 'um peeled, we don't.).
• Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine.
• Toss in green pepper,green onion and bacon.
• Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional).
• Refergerate for at least 3 hours to meld flavors.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
• Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
• Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
• Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
• Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
• Season the chowder with salt and black pepper.
• Remove and discard the bay leaves.
• Garnish with cilantro to serve.