Smoked Andouille, Spinach and Sweet Potato Soup

[indaswamp]

http://www.jfolse.com/recipes/meats/pork32.htm

Reduce both the black and red pepper by 1/2.
Reduce the garlic by 1/2.
Leave out the thyme for a Cajun andouille, leave it in for a Creole andouille.
Add 1 tsp. cure #1.
That'll get you close. <wink>

 

[indaswamp]

I am a student of the history of cooking. My good friend works @ the Burden rural life museum in Baton Rouge right off I-10.
http://www.lsu.edu/rurallife/


We have many discussions on old practices and why things were done the way they were.

Interesting to note that the garlic was used more so for for it's inherent anti-microbial properties back before the use of cure was widely practiced. Same with thyme in creole recipes, which also has some anti-microbial properties. The people were more concerned about food preservation than flavor. The original recipes were heavily salted, and not really meant to be eaten fresh, but since the links would be used in gumbos, this was not a problem. The meats were stored in lard barrels and consumed as the lard was used.

 

[indaswamp]

Heavy seasoning with black pepper also was done with the anti-microbial properties of black pepper in mind....

 

[motocrash]

I am a student of the history of cooking. My good friend works @ the Burden rural life museum in Baton Rouge right off I-10.
http://www.lsu.edu/rurallife/


We have many discussions on old practices and why things were done the way they were.

Interesting to note that the garlic was used more so for for it's inherent anti-microbial properties back before the use of cure was widely practiced. Same with thyme in creole recipes, which also has some anti-microbial properties. The people were more concerned about food preservation than flavor. The original recipes were heavily salted, and not really meant to be eaten fresh, but since the links would be used in gumbos, this was not a problem. The meats were stored in lard barrels and consumed as the lard was used.

Very interesting.Love Cajun/Creole but it can sometimes reach my heat thresholds quick.I like the simple ingredients and "Trow it in da pot" method. :cool:

 

[indaswamp]

LOL! I thought about making my SMF Login name 'Indapot' but thought people might take it the wrong way!

Both Cajun and Creole cuisine is built on depth of flavors layer over each other to form complex but simple dishes. The heat is there, but should never be unpleasant and just plain burn-your-mouth-hot.

 

[ab canuck]

Well that is an amazing looking soup!!!!! Thx for posting the recipe and congrats on making the carousel....
Liked the Garlic video and link posted points all around....

 

[indaswamp]

Thanks ABC!

 

[recoush]

Going to have to smoke some sausage and try this recipe looks great

 

[indaswamp]

Thanks recoush, it's a winner for sure.