Best 2 Greens And Andouille Recipes
# **Greens and Andouille: A Southern Classic with a Twist**
In the realm of Southern comfort food, few dishes evoke the essence of tradition and hearty goodness quite like greens and andouille. This classic combination of tender greens, smoky sausage, and savory broth is a staple in many households and restaurants across the region. Our article presents a delectable collection of recipes that explore the diverse culinary expressions of greens and andouille, offering a range of flavors and techniques to suit every palate.
From the classic Southern Greens and Andouille, where collard greens and spicy andouille sausage are simmered in a flavorful broth, to the more innovative Cajun Greens and Andouille, which incorporates the vibrant flavors of Creole seasoning and okra, our recipes showcase the versatility of this classic dish. We also feature a vegetarian version, the Hearty Greens and Chickpeas, for those seeking a meatless option that is equally satisfying.
Each recipe provides step-by-step instructions, detailed ingredient lists, and helpful tips to ensure success in the kitchen. Whether you're a seasoned cook or a novice venturing into the world of Southern cuisine, our recipes will guide you through the process of creating this comforting and delicious dish. So gather your ingredients, fire up the stove, and prepare to indulge in a culinary journey that celebrates the Southern tradition of greens and andouille.
ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS
Make and share this Andouille and Chicken Gumbo With Black-Eyed Peas and Greens recipe from Food.com.
Provided by Johnsonville Sausage
Categories Pork
Time 1h26m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, combine salt, pepper, paprika and cayenne pepper.
- Sprinkle seasoning mixture evenly over chicken pieces.
- In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
- In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
- Reduce heat to low; add onions and stir occasionally for 3 minutes.
- Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
- Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
- Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
- Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Add black-eyed peas, greens and okra and simmer for 5 minutes.
- Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
- Serve over hot rice.
SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE
Steps:
- In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
- In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
- Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
- Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
- Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
- Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.
Tips:
- Soak the collard greens: Soaking the collard greens in cold water for 30 minutes helps to remove any dirt or grit and makes them more tender.
- Use a large pot: You'll need a large pot to cook the collard greens, as they will wilt down significantly during cooking.
- Don't overcook the collard greens: Collard greens are best when they are cooked until they are tender but still have a bit of a crunch to them. Overcooking them will make them mushy.
- Season the collard greens well: Collard greens can handle a lot of seasoning, so don't be afraid to add plenty of salt, pepper, and other spices to taste.
- Serve the collard greens with your favorite sides: Collard greens are a great side dish for many different meals, such as fried chicken, pork chops, or fish. You can also serve them with cornbread, mashed potatoes, or rice.
Conclusion:
Collard greens and andouille sausage is a classic Southern dish that is both delicious and easy to make. This recipe is a great way to enjoy this dish, and it can be easily adapted to your own taste. Whether you like your collard greens spicy or mild, with or without bacon, this recipe is sure to please. So next time you're looking for a hearty and flavorful side dish, give this recipe a try. You won't be disappointed!
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