Andouille sausage is the most spicy meat ever created and will turn your mouth into a steaming pot of molten hot lava if you eat it.
And that’s coming from people you are coo-coo for spicy foods. We recently had Andouille sausage in some Feaston-style dirty rice.
As is its’ reputation, it delivered the Cajun kick.
We decided to use Andouille sausage in our rice because that is just what goes in these types of dishes. We got the links from our deli case and they were a little on the pricey side, but we wanted to try them.
When I took them out of the package I didn’t really know how to cook them. I have never made sausage without grilling or broiling them.
Here is what I came up with after a little digging around: Cover them with water in a deep frying pan and boil them until the water evaporates. You may need to fill the water up once or twice if you are using a small frying pan like I did.
When the sausage is done we cut it up and boiled it into one cup of uncooked rice along with a dirty rice spice packet. I wish I could tell you what’s in it, but the best bet would probably to go out and buy a mix yourself, like Zatarain’s.
Apparently the way we made dirty rice is not the correct way to make it. Our version was more like a speedy Cajun jambalaya.
Michelle says the sausage in dirty rice is removed from it’s casing, ground up and browned, then the mixture is used to stuff chicken or pork, etc. No matter, ours was still good. My lips melted on my fork from the heat, but it was good.
If you are looking for another Cajun recipe, check out Feaston’s Jambalya. It’s less spicy, but has tons of flavor. It will also feed the state of Rhode Island for a day.