2 teaspoon Old Bay seasoning, 1 small green bell pepper, ½ cup onion, 1 cup sliced mushrooms, ½ pound chicken andouille ...

Preheat oven to 350°F. Heat butter and oil in a large Dutch oven over medium-high, stirring occasionally, until butter is melted, about 1 minute.

Andouille sausage is a staple of Cajun cuisine that harkens back to the South's ties to France. But while the original Andouille sausage recipe may have originated in French territory, the good people ...

The recipe requires both a sausage stuffer and smoker. Sonnier will join other chefs paying tribute to Prudhomme on the Food Heritage Stage at the 2016 New Orleans Jazz Fest .

Add andouille sausage and crawfish and cook, stirring occasionally, for 10 to 15 minutes, or until deeply browned. The ...

In a large bowl, combine shrimp, sausage, onion, bell peppers, garlic, Cajun seasoning, salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add shrimp mixture; sauté until ...

Add the andouille and cook, stirring often, for 8 minutes or until nicely browned. Using a slotted spoon, transfer the sausage to a plate. (There should be 1 to 1 1/2 tablespoons of oil remaining ...

Heat 3 tablespoons canola oil in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 4 to 5 minutes.