Best Greens And Andouille Recipes

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS

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.

SAUTEED SCALLOPS WITH ANDOUILLE AND BABY GREENS

Steps:

• Whisk chopped shallots, Sherry wine vinegar, and Dijon mustard in medium bowl to blend. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover dressing and let stand at room temperature. Rewhisk before using.)
• Toss mixed baby greens in large bowl with enough dressing to coat. Divide salad among 6 plates. Heat 2 tablespoons of remaining olive oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet in single layer. Cook until scallops are just opaque in center and lightly browned and all juices have evaporated, about 2 minutes per side. Transfer scallops to plate.
• Heat remaining 1 tablespoon oil in same skillet over high heat. Add sausage and sauté until crisp, about 3 minutes. Return scallops to skillet and stir just until heated through, about 30 seconds. Sprinkle scallop and andouille sausage mixture around salads, dividing equally. Drizzle scallop and andouille sausage mixture with some of remaining dressing. Sprinkle with parsley and serve.
• Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

GREENS AND ANDOUILLE

Steps:

• Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
• Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.

BRAISED COLLARD GREENS WITH CRANBERRY BEANS AND ANDOUILLE SAUSAGE

Steps:

• 1. Heat oil in a large skillet over medium heat. Add sausage and garlic, and cook, stirring, until sausage is golden and garlic fragrant, about 3 minutes. 2. Stir in the broth and beans; simmer, covered, for 1 hour. Stir in the collards and continue to simmer, uncovered, until beans are tender and liquid has thickened, about 30 minutes longer. Season with salt, to taste. Serve with hot sauce, over rice.

ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS

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.