andouille

Well, I finally got around to making the Jambalaya I've talked about. The recipe I had called for File Powder but I got tired of looking for it and was told I didn't really need it, so here goes. Instead of listing the ingredients like I usually do I'll mention them as I go. First I browned...

Good afternoon! This is a recipe I got from an ex co-worker (when I was still gainfully employed). He used to cook for an NHRA team now and then. 3 tbs butter or olive oil 1 pkg baby carrots (I use actual carrots) 3 stalks celery 1 medium onion 1 can diced tomatoes (un-drained) 3 cloves...

No, it's not a typo.... Yesterday I made a pot of ham and beans with double smoked shank meat, andouille and Cajun spices. Inspired by a pulled pork sundae I had at a bluegrass festival many years ago I made a different sundae that had layers of beans, rice, cheddar cheese, topped with more...

My recipe for gumbo is posted at https://www.smokingmeatforums.com/threads/gumbo-eh-canadian-made-gumbo-qview-and-video.153079/ Having just made some andouille sausage (see https://www.smokingmeatforums.com/threads/ofg-andouille.301000/ ) it was obviously time to make my Canadian Gumbo. I took...

Hey All! A week or so ago I had a craving and made a note on my desk that simply read "gumbo". Later that evening my GF said "I feel like we should make gumbo". Yup, that happened and so I had to make it happen. A day or so later the local grocery flyers came out: $0.99/lb for chicken thighs...

Just finished some Hickory smoked venison Andouille.

Here’s a good and hearty soup that I shared with @tx smoker. It can be made with a variety of sausages. My wife and I make this a few times during the winter months. It’s a soup we keep coming back to. Sausage and Kale Soup 1lb. Smoked kielbasa or other ringed sausage, cut into slices or...

Made a small batch today because i was bored. Had 14 lbs of pork cushion to burn left over from some boudin i was going to make but was out of andouille. No too shabby. Smoked on pecan with brown sugar.

Ok, so I'm new to smoking. I got the Masterbuilt dual fuel and smoked a brisket (flat...Maybe 5 lbs). Turned out tasty but a little heavy on the smoke. What is the best way to control how heavily smoked the meat gets? Is there a method to using the lower and upper vents? Should I leave them...