Wobblyshot1":3vf7x13d said:
A friend from New Orleans gave me two big ol andouille sausages this weekend....the real thing. I couldn't resist and had to slice me a piece or two and it was delicious. My question is does anyone have any extra special recipes I can use this stuff in?
My wife makes a shrimp and andouille Alfredo with penne pasta. I am pretty sure she sautéed the shrimp and sausage, cooks the penne until done, mixes together in a large Pyrex dish with white Alfredo sauce and mushrooms, cover with Italian blend cheese and slide in the oven at 350 for about half hour. You will eat until ready to pop. And of course a big ol hunk of garlic bread for good measure. It's delicious
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