2580 andouille mayo car Recipes

spicy mayonnaise, mayonnaise, fresh lemon juice, hot pepper sauce, burgers, andouille sausage , cut into scant 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground beef chuck or ground beef (20 percent fat), caramelized onions, onions, thinly sliced, olive oil plus more for brushing grill rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress tops

andouille sausage, cut into 1/4-inch cubes, roasted pecan, chopped, salt, pepper, lean ground beef, mayonnaise, fresh lemon juice, onions, thinly sliced, olive oil, garlic cloves, minced, brown sugar or 1 tbsp substitute, blue cheese, hamburger buns , toasted inside

andouille sausage, beef broth, water, divided, pastina, cannellini beans, drained, diced tomatoes , with juices, white onion, diced, crushed garlic clove, basil leaves, thyme, frozen spinach, thawed partially

andouille sausage sliced thin, frozen spinach. thawed or frozen, black beans undrained, baby butter beans undrained, fire roasted diced tomatoes, progresso tomato basil soup, chopped onion, chopped celery, basil, parsley, beef broth, garlic, ditalini pasta

johnsonville andouille sausage links, thinly sliced, onion, chopped, celery ribs, thinly sliced, sweet red pepper, chopped, green pepper, chopped, jalapeno pepper, seeded and chopped, butter, cubed, garlic cloves, minced, fresh or frozen corn, thawed, tomatoes, chopped, vegetable broth, minced fresh thyme or 2 tsp dried thyme, chili powder, salt, pepper, cayenne pepper, uncooked medium shrimp, peeled and deveined, heavy whipping cream

mayonnaise, fresh lemon juice, hot pepper sauce, andouille sausage , cut into scant 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground beef chuck or ground beef (20 percent fat), onions, thinly sliced, olive oil plus more for brushing grill rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress tops

mayonnaise, fresh lemon juice, hot pepper sauce (we used pickapeppa sauce), andouille sausage, cut into 1/4-inch cubes, pecans, toasted, chopped, salt, ground black pepper, ground chuck (20 percent fat) or 1 1/2 lbs ground beef (20 percent fat), onions, thinly sliced, olive oil, plus more for brushing grill rack, garlic cloves, minced, golden brown sugar (has to be sugar, not a sugar substitute), hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise (bottled kind), watercress, tops, hot pepper sauce, for serving (we used pickapeppa sauce ) (optional)

all purpose flour, sugar, baking powder, baking soda, white coffee 3-1 mix ( i used 1 small pouch), nutmeg, salt, cold water, mayo ( small sachet lady s choice or about 1/2 cup ), vanilla, olive oil to grease muffin pan

canola oil, andouille sausage links, finely diced, poblano chile, finely diced, red bell pepper, finely diced, red onion, finely diced, frozen corn kernels, flour tortillas, shredded colby cheese, canola oil, sour cream (optional), salsa (optional)

andouille sausages, sliced or 1/2 lb andouille sausage, cubed, basmati rice , rinsed 3 times in cold water, water

andouille sausage, diced, boneless skinless chicken breast halves, cut into strips, margarine or 2 tbsp butter, green bell pepper, seeded and sliced into strips, red bell pepper, seeded and sliced into strips, fresh mushrooms, sliced (optional), green onions, chopped, fat-free chicken broth, milk, lemon pepper, garlic powder, cornstarch, cold water, linguine

andouille sausage, cut into 1/2-inch rounds, olive oil, chopped fresh oregano, minced garlic, smoked paprika (or 1/2 tsp. regular paprika and 1/4 tsp. cumin), dry red wine

andouille sausage, sliced black olives, picante sauce or salsa, well drained, chopped fresh cilantro, leaves only (no stems), grated cheddar cheese, grated monterey jack cheese with jalapenos, flour tortillas

andouille sausage, cut into 1/2-inch rounds, olive oil, chopped fresh oregano, minced garlic, smoked paprika, dry red wine, garnish: fresh oregano sprigs

mayonnaise (i use light ), fresh lemon juice, tony chachere s seasoning, hot pepper sauce, andouille sausage, cut into 1/4 inch cubes (we make our own ground andouille, so i use that), pecans , roasted, chopped, salt, black pepper, ground chuck (20% fat) or 1 1/2 lbs ground beef (20% fat), onions, thinly sliced, olive oil, plus more for brushing rack, garlic cloves, minced, golden brown sugar, hamburger buns, split, crumbled blue cheese, pickled okra pods, halved lengthwise, watercress, tops (i ve never used)

hamburger buns with sesame seeds, andouille sausage, finely chopped, ground chuck, red bell pepper, seeded and diced, red onion, minced, salt, fennel seeds, crushed, cayenne pepper, water-packed roasted red peppers, drained, mayonnaise, minced shallot

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.