Andouille Hash Ingredients
3 tablespoons bacon drippings or olive oil
1 cup chopped onion
1/2 cup chopped red or green bell pepper
1 cup finely chopped parsley (optional)
1 cup dry white wine or chicken stock
1 tablespoon finely chopped garlic
1 tablespoon soy sauce
1 to 2 pounds andouille or other heavily smoked sausage
Louisiana hot sauce or ground cayenne pepper to taste
Salt, to taste
6 medium size potatoes, pared and diced small Instructions
Slice andouille, then quarter each slice.
Heat bacon drippings in a large heavy saucepan over medium-high
heat. Saute onions, bell pepper and parsley, stirring occasionally until
onions are clear.
Add wine, garlic, soy sauce and andouille (sausage); mix well.
Add salt and soy sauce; stir.
Add potatoes and stir.
Cover, reduce heat to low and simmer, stirring occasionally until
potatoes are tender, about 30 minutes.
Serve with poached or fried eggs over the top, if desired.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Cajun and Creole recipes
Recipe Goldmine LLC ©1999 - |
All Rights Reserved
1 Corinthians 10:31 (KJV) ~ Whether therefore ye
eat, or drink, or whatsoever ye do, do all to the glory of God.