- GLUTEN FREE MACARONI AND CHEESE WITH ANDOUILLE SAUSAGE FULL
- GLUTEN FREE MACARONI AND CHEESE WITH ANDOUILLE SAUSAGE MAC
Because of that, it was pretty simple to build upon my recipe and kick it up a notch, or two.or three.
GLUTEN FREE MACARONI AND CHEESE WITH ANDOUILLE SAUSAGE MAC
Combined with my Cajun spice blend, hot peppers, the "holy trinity" of onions, peppers, and celery, and smoked Gouda cheese, I knew I was onto something tasty! If you've read my previous post for my Classic Creamy Baked Mac & Cheese recipe, you'll remember I really focused on the basics and brushed up on my techniques. Andouille sausage always pairs well with shrimp, so adding a little seafood was a no-brainer. When I thought of doing a Mardi Gras' inspired Mac & Cheese, I wanted to create a dish packed with the traditional flavors of Louisiana cooking. The packages come with two individually sealed sausages, always awesome when you don't need to cook as much. And as far as convenience goes - Johnsonville Sausage is easy to find in your neighborhood grocery stores. Because their Split Rope Sausages are mildly seasoned and fully cooked, they are perfect for quick weekday dinners for kids. My son loves the Smoked Sausage variety, and we've also tried the Polish Kielbasa. They're made with premium cuts of pork and no fillers, which is important to me in choosing ingredients.
I happen to have been a fan of their product long before doing this post. So when it came to getting creative for a Mardi Gras recipe, I chose mac & cheese as my canvas and Johnsonville's Andouille Sausage as my star ingredient. I love how he takes Creole flavors and techniques and applies them to other American classic dishes. I love it all.Īs a young adult, Emeril Lagasse was one of the first chefs I became enamored with on television. I would love to host a Fat Tuesday themed dinner party some day with classics such as jambalaya, gumbo, bbq shrimp, shrimp and grits, dirty rice, king cakes.and well, you get the point.
GLUTEN FREE MACARONI AND CHEESE WITH ANDOUILLE SAUSAGE FULL
What I love about Cajun & Creole dishes is how flavorful and full of tradition they tend to be. Of course, I'm inclined to be more interested in the food than anything else.
The music, parades, costumes, parties and food all contribute to a spectacular holiday celebration. I've never been to New Orleans - bucket list - but from what I've observed, Mardi Gras is a bigger than life celebration. But when Johnsonville Sausage asked me to create a Mardi Gras inspired dish using their Split Rope Sausages.I decided to toss my rules out the window. Just give me that traditional, cheesy noodle dish on a plate and I'm satisfied. I've always scoffed a little bit at variations that included tomatoes, peas, ham, and the latest trend, butternut squash. Cook for 10 more minutes.Īdjust seasonings and serve in warm bowls with parmesan sprinkled over.Īnother joyful recipe from a self-proclaimed purist when it comes to mac & cheese. Return sausage to soup along with chard and parsley.
Add herbs, stir and cook for another minute.Īdd tomatoes, broth and farro (or wild rice) and cook for 40 minutes. Cook for about 5 minutes over medium-low heat, stirring occasionally. Remove from pan and set aside.Īdd more oil to pan if dry. Remove casings from sausage and add sausage to pan, breaking up as it cooks. Soak farro in water for 2 hours or up to overnight. For best printing success, scroll to the bottom of this page and click on "print page."ģ Italian sausage links (I love Uli's, made here in Seattle)ġ cup each chopped onion, celery, carrotsĢ teaspoons Italian blend herbs, or your own mix of basil, oregano, bay leaf and marjoram
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