Where to start, the other day a freind brought a couple of 5 gallon buckets of veggies. I mistakenly assumed I knew what was in them. Today I found a beautiful bunch og baby spinach which I can only assume came from her garden also. I love greens, Mustard, Collard, Spinach, even kale! So I have been making sausage and andouille. Had the tasso come out I would have used it because its what I originally built the sauce around. Mom, when she tasted this said it would make Labrador piles taste good...LOL
So first you have some andouille chips, you don't have andouille chips? Ok, we'll make some.
Render out those great flavors into the pan. Ok I didn't say anything about low calorie right?
It does two things, it adds more flavor and it insures you understand low and slow or it burns.
Crispy Andouille chips, remove the trying to leave as much grease as possible. (We will get back to them so don't stand there and eat 'em all. They are very addictive!
Normally I would suck the flavors out of the onion and garlic and get rid of them but since its for me and its spinach......
So I left them in.......
Added heavy cream..... No quantity, however much you want double that amount because you'll reduce by half.
The fire was a bit high, but it worked out. Now add some spinach and da'shrooms!
OK, normally with a cream sauce you always hide some nutmeg just to play with peoples head. But this is a bold tasting andouille cream sauce. Break out the Tony's "More" spice.
I am thinking napee? Who knows what it means, its when the sauce thickens.
Normally at this point, I'd have dropped twice or three times that amount of spinach, and this being baby too..... well...... I would put this in a grautin dish and top with those plain bread curmbs. But not tonight.
Ok, ready for the Bear shot??
Beef tenderloin, spinach, corn on the cob, and a green house salad.
Try the cream sauce on anything its truely amazing. Seriously.
Thats it. Well I could include the sausage I have been smoking today.... Wanta see? Cool.
Cajun smoked country sausages...... Mmmmmm....... my hands smell so good!
Try the cream sauce. I am not a trained chef and no doubt could have done better, but its worked for years and years in my kitchen. I guess would be silly to say I made it up, even if I did...
OMG!! I forgot the chips. The chips you have left when ready to use them, crush 'em up small. I put them on top of the spinach and the salad too. Just for good measure!