Best 2 Greens And Andouille Recipes

Welcome to the realm of culinary delights, where flavors dance and aromas tantalize the senses! In this article, we embark on a journey to discover the best recipe for cooking "greens and andouille," a dish that harmoniously blends the earthy essence of leafy greens with the smoky, robust character of andouille sausage. As we explore various cooking techniques and ingredient combinations, you'll uncover a symphony of flavors that will elevate this classic dish to new heights of deliciousness. So, prepare to immerse yourself in a world of culinary artistry as we embark on this quest to find the ultimate recipe for "greens and andouille."

Here are our top 2 tried and tested recipes!

ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS

Andouille and Chicken Gumbo With Black-Eyed Peas and Greens image

Make and share this Andouille and Chicken Gumbo With Black-Eyed Peas and Greens recipe from Food.com.

Provided by Johnsonville Sausage

Categories Pork

Time 1h26m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil, divided
3/4 cup all-purpose flour
1 medium onion, finely diced
3 green onions, thinly sliced (reserve green portion for garnish)
1 celery, finely diced
1 tablespoon minced garlic
1 medium green pepper, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
1 1/2 cups coarsely chopped collard greens (center ribs removed)
1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
1 teaspoon gumbo file'
hot cooked rice
hot pepper sauce

Steps:

In a small bowl, combine salt, pepper, paprika and cayenne pepper.
Sprinkle seasoning mixture evenly over chicken pieces.
In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
Reduce heat to low; add onions and stir occasionally for 3 minutes.
Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
Add black-eyed peas, greens and okra and simmer for 5 minutes.
Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
Serve over hot rice.

SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE

Seared Scallops with Bitter Greens, Fried Shallots and Andouille image

Provided by Guy Fieri

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Canola oil, for frying
3/4 cup all-purpose flour
Salt and freshly cracked black pepper
2 shallots, sliced, separate the rings
3 tablespoons sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil, plus 1 tablespoon
6 ounces andouille sausage (about 2 links), diced
12 scallops, cleaned, dried
1/2 small head radicchio, torn into bite-sized pieces
1 cup baby arugula
1/2 head butter lettuce, torn into pieces
1/2 head frisee, torn
3 chives, minced

Steps:

In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

Tips:

When choosing andouille sausage, opt for a spicy one to balance out the sweetness of the greens.
To get the most flavor out of the andouille, cook it over medium heat until it's crispy.
Use a variety of greens in your recipe, such as collard greens, kale, and mustard greens.
Don't be afraid to add other vegetables to your pot, such as onions, celery, and bell peppers.
Season your greens with salt, pepper, and other spices to taste.
Serve your greens with cornbread, rice, or mashed potatoes.

Conclusion:

Greens and andouille is a classic Southern dish that is both delicious and easy to make. The combination of spicy sausage, flavorful greens, and savory broth makes this dish a winner. Whether you're serving it as a main course or a side dish, greens and andouille is sure to be a hit. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!