Cajun and Creole Recipes
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.
Attribution
Photo credit: jeffreyww CC BY