Thread: What kind of sausage?

<[email protected]> wrote in message
news:d4dpb[email protected]..
>I clipped a recipe for what looks like a simple jambalaya out of Sunday's
>paper.
> In the ingredients list it says chicken and sausage. What kind of sausage?
> It
> wasn't specific. I've never had jambalaya so I wouldn't know. But I'd like
> to
> try this recipe. Thanks.

Andoui.

Julie Bove wrote:
> <[email protected]> wrote in message
> news:[email protected]..
>> I clipped a recipe for what looks like a simple jambalaya out of Sunday's
>> paper.
>> In the ingredients list it says chicken and sausage. What kind of sausage?
>> It
>> wasn't specific. I've never had jambalaya so I wouldn't know. But I'd like
>> to
>> try this recipe. Thanks.
>
> Andoui.
>
>


Little Sizzlers "hot and spicy" breakfast links work pretty well in
jambalaya. Cut them into 3 or 4 pieces and brown them good.

-Bob

On Fri, 11 Nov 2011 00:39:20 -0500, [email protected] wrote:

> I clipped a recipe for what looks like a simple jambalaya out of Sunday's paper.
> In the ingredients list it says chicken and sausage. What kind of sausage? It
> wasn't specific. I've never had jambalaya so I wouldn't know. But I'd like to
> try this recipe. Thanks.

I've used kielbasa and it worked out well, but I'm not southern.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Julie wrote:

>> I clipped a recipe for what looks like a simple jambalaya out of Sunday's
>> paper. In the ingredients list it says chicken and sausage. What kind of
>> sausage? It wasn't specific. I've never had jambalaya so I wouldn't know.
>> But I'd like to try this recipe. Thanks.
>
> Andoui.

Close: andouille.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:4ebcc9fb$0$29261$c3e8da3$[email protected] eb.com...
> Julie wrote:
>
>>> I clipped a recipe for what looks like a simple jambalaya out of
>>> Sunday's paper. In the ingredients list it says chicken and sausage.
>>> What kind of sausage? It wasn't specific. I've never had jambalaya so I
>>> wouldn't know. But I'd like to try this recipe. Thanks.
>>
>> Andoui.
>
> Close: andouille.

Thanks! I knew that wasn't spelled right.

On Thu, 10 Nov 2011 22:49:52 -0800, sf <[email protected]> wrote:

>On Fri, 11 Nov 2011 00:39:20 -0500, [email protected] wrote:
>
>> I clipped a recipe for what looks like a simple jambalaya out of Sunday's paper.
>> In the ingredients list it says chicken and sausage. What kind of sausage? It
>> wasn't specific. I've never had jambalaya so I wouldn't know. But I'd like to
>> try this recipe. Thanks.
>
>I've used kielbasa and it worked out well, but I'm not southern.


Same here. We can't always find andouille around here. My wife has
use chiorzo also.

On Fri, 11 Nov 2011 00:39:20 -0500, [email protected] wrote:

>I clipped a recipe for what looks like a simple jambalaya out of Sunday's paper.
>In the ingredients list it says chicken and sausage. What kind of sausage? It
>wasn't specific. I've never had jambalaya so I wouldn't know. But I'd like to
>try this recipe. Thanks.

Thanks for the info and suggestions.

In article <[email protected]>,
[email protected] wrote:

> I clipped a recipe for what looks like a simple jambalaya out of Sunday's
> paper.
> In the ingredients list it says chicken and sausage. What kind of sausage? It
> wasn't specific. I've never had jambalaya so I wouldn't know. But I'd like to
> try this recipe. Thanks.

Twenty years ago I had a lesson at the New Orleans School of Cooking.
The instructor said that you could use andouille (the authentic sausage)
or kielbasa, but not Italian sausage. At the time, andouille wasn't
common outside Louisiana, but now you can get Bruce Aidells's
version--at least on the West Coast.

Cindy

--
C.J. Fuller

Delete the obvious to email me

[email protected] wrote:

> On Fri, 11 Nov 2011 00:39:20 -0500, [email protected] wrote:
>
>>I clipped a recipe for what looks like a simple jambalaya out of
>>Sunday's paper. In the ingredients list it says chicken and sausage.
>>What kind of sausage? It wasn't specific. I've never had jambalaya so
>>I wouldn't know. But I'd like to try this recipe. Thanks.
>
> Thanks for the info and suggestions.


I make the Zaterain's boxed mix and use hot Italian sausage. I slice the
1 lb. sausage open and brown it like hamburger but until about half
doneness, since adding it to the pot fully cooked could easily overdo the
doneness.

I have made a scratch recipe but Zaterain's boxed version is my favorite.

A wake-up leftover personal portion only requires a tablespoon or two of
water in a sauce pan on the stove and stirred combining together until it
steam reheats in two or three minutes over medium heat.

That's how it works at my house!

YMMV,

Andy

[email protected] wrote:
> I clipped a recipe for what looks like a simple jambalaya out of
> Sunday's paper. In the ingredients list it says chicken and sausage.
> What kind of sausage? It wasn't specific. I've never had jambalaya so
> I wouldn't know. But I'd like to try this recipe. Thanks.

Andouille is the go-to sausage for cajun recipes.

Ed Pawlowski <[email protected]> wrote:
> On Thu, 10 Nov 2011 22:49:52 -0800, sf <[email protected]> wrote:
>
>> On Fri, 11 Nov 2011 00:39:20 -0500, [email protected] wrote:
>>
>>> I clipped a recipe for what looks like a simple jambalaya out of
>>> Sunday's paper. In the ingredients list it says chicken and
>>> sausage. What kind of sausage? It wasn't specific. I've never had
>>> jambalaya so I wouldn't know. But I'd like to try this recipe.
>>> Thanks.
>>
>> I've used kielbasa and it worked out well, but I'm not southern.
>
>
> Same here. We can't always find andouille around here. My wife has
> use chiorzo also.

I'd never think of that as a substitute for andouille, unless you are
talking about smoked Spanish chorizo.

On Nov 11, 12:39*am, rfd...@optonline.net wrote:
> I clipped a recipe for what looks like a simple jambalaya out of Sunday'spaper.
> In the ingredients list it says chicken and sausage. What kind of sausage? It
> wasn't specific. I've never had jambalaya so I wouldn't know. But I'd like to
> try this recipe. Thanks.

Probly many kinds of hot sausage. Authentic -- whatever that means --
would probably be andouille.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Nov 11, 6:58*pm, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> Ed Pawlowski <e...@snet.net> wrote:
> > On Thu, 10 Nov 2011 22:49:52 -0800, sf <s...@geemail.com> wrote:
>
> >> On Fri, 11 Nov 2011 00:39:20 -0500, rfd...@optonline.net wrote:
>
> >>> I clipped a recipe for what looks like a simple jambalaya out of
> >>> Sunday's paper. In the ingredients list it says chicken and
> >>> sausage. What kind of sausage? It wasn't specific. I've never had
> >>> jambalaya so I wouldn't know. But I'd like to try this recipe.
> >>> Thanks.
>
> >> I've used kielbasa and it worked out well, but I'm not southern.
>
> > Same here. *We can't always find andouille around here. My wife has
> > use chiorzo also.
>
> I'd never think of that as a substitute for andouille, unless you are
> talking about smoked Spanish chorizo.

Or the Portugese chourico.

Jerry
--
Engineering is the art of making what you want from things you can get.

Marty replied to Ed:

>> Same here. We can't always find andouille around here. My wife has
>> use chiorzo also.
>
> I'd never think of that as a substitute for andouille, unless you are
> talking about smoked Spanish chorizo.

I started to write the same thing, but remembered that Ed lives on the East
Coast, where Spanish chorizo is much more available than Mexican.

Bob

> Andouille is the go-to sausage for cajun recipes.

Chorizo will work if you cannot find Andouille. If you wanted to go
with something like Hillshire Farms smoked sausage that would work
too. I would stay away from italian sausages or german type brat
sausages for cajun dishes

Michael OConnor <[email protected]> wrote:

>> Andouille is the go-to sausage for cajun recipes.

>Chorizo will work if you cannot find Andouille.

Good lord, not Mexican chorizo, which is 99% of the chorizo sold
or consumed in the western U.S.



Steve

On Fri, 11 Nov 2011 19:10:43 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Marty replied to Ed:
>
>>> Same here. We can't always find andouille around here. My wife has
>>> use chiorzo also.
>>
>> I'd never think of that as a substitute for andouille, unless you are
>> talking about smoked Spanish chorizo.
>
>I started to write the same thing, but remembered that Ed lives on the East
>Coast, where Spanish chorizo is much more available than Mexican.
>
>Bob
>

I even forgot there are two types. We've never seen the Mexican here
in New England. It may exist, but is not common.

On Fri, 11 Nov 2011 19:10:43 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> Marty replied to Ed:
>
> >> Same here. We can't always find andouille around here. My wife has
> >> use chiorzo also.
> >
> > I'd never think of that as a substitute for andouille, unless you are
> > talking about smoked Spanish chorizo.
>
> I started to write the same thing, but remembered that Ed lives on the East
> Coast, where Spanish chorizo is much more available than Mexican.
>

Started? Are you trying to blend in and sound like normal folk, BT?

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:

>> Marty replied to Ed:
>>
>>>> Same here. We can't always find andouille around here. My wife has
>>>> use chiorzo also.
>>>
>>> I'd never think of that as a substitute for andouille, unless you are
>>> talking about smoked Spanish chorizo.
>>
>> I started to write the same thing, but remembered that Ed lives on the
>> East Coast, where Spanish chorizo is much more available than Mexican.
>>
>
> Started? Are you trying to blend in and sound like normal folk, BT?

No, I mean that I actually began to write a post saying the same thing Marty
said, then deleted the post unsent. I had no intention of trying to blend in
with any group of people, normal or otherwise. (Maybe that in itself makes
me abnormal.)

Bob