Andouille Sausage Creole
Show: Semi-Homemade Cooking
Episode: French Creole
Rate This RecipeRead users' reviews (17)
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Average Rating:
Total Reviews: 17
Showing 1-10 of 17
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By Antecroat
on August 14, 2012
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This was a great tasting recipe, it was full of flavor.
By luvspugs1_11043043
Reno, NV
on November 14, 2011
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Fast easy and delicious. I used a smoked chicken andouille instead since I don't eat pork
By bonnejean
Eden, WI
on August 11, 2011
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Wow!!! I loved this recipe. I followed the directions exactly and the only thing I would change for myself is less green pepper...perhaps a medium instead of a large. I also thought the andouille sausage was wonderful in it, but I would fry it up a bit before adding it to the creole and make the slices smaller...more bite size. We had it over rice, and the I thought it had the perfect amount of heat. I too think it would be great with shrimp and or chicken with the sausage. Will absolutely make again.
By marti_tracy_492919
bowie, MD
on March 07, 2011
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Picked up this recipe from a friend and decided to try it, I added creole seasoning b/c it seemed like that would make sense, I'm guessing form the reviews that that was the case on the show as well. I decided to add 2 cups rice and 3 cups of chicken stock before simmering it. It turned out delicious. next time I will brown the sausage first for more flavor and substiute a healthier sausage. I think I'll also add shredded chicken and shrimp at the end.
By leroche
Bismarck, ND
on February 27, 2011
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This is one of the few recipes that I don't need to modify. I did include red and white onion, only because the recipe didn't specify. I would like to try this with chicken or shrimp. It already tastes like the flavors melded overnight. Usually recipes like this taste better the next day. I will definitely make this again!
By tglynn
on December 30, 2010
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Best creole recipe I've tasted. There are alot of ingredients, but well worth it. My entire family loved it. Also, love it when you have Regi on the show.
By ANGELASTEINER
PALM HARBOR, 48
on June 04, 2010
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IT WAS TRUELY ONE OF THE BEST S.L.RECEIPES
By jkmlaney_12664353
nacogdoches, 83
on February 16, 2010
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LOVE this recipe!! Also LOVE LOVE LOVE when you have Regi on the show!!
By Shuggie
Pasadena, TX
on October 02, 2009
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Really flavorful and colorful. Second time I stirred in some raw peeled shrimp at the very end which was really a nice addition. You HAVE to make it with the cheesy grits. It makes the dish!
By diannaf511_11362674
lee's summi...
on April 10, 2009
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Yum! I only used 14 oz turkey sausage and it was not enough. I will try adding a mix of meat next time. You have to try this - the flavor bursts in your mouth!