Andouille Sausage Recipe

Making your own Andouille Sausage is absolutely worth the effort. You start with a fatty Boston butt, about 75% lean meat and 25% fat, hand chop part, grind part, and season it with garlic, paprika, cayenne, thyme, pepper, and a bit of curing salt. Then you stuff it in hog or beef casings, dry them in the fridge so they absorb smoke better, and smoke low and slow (pecan wood’s the go to) until it hits that perfect smoky, juicy texture. For me, Andouille isn’t just an ingredient, it’s what makes Gumbo or Red beans really sing. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!

YatCuisine is back up!

One of my favorite New Orleans food blogs is back up, Yat Cuisine, I was starting to get worried.

He has great posts and podcasts that are loaded with info on New Orleans cuisine, Check him out!

Austin Leslie's Fried Chicken Recipe

Fried Chicken
Originally uploaded by Danno1.

Check out the first in the new series at Nola Cuisine, Great Chefs of New Orleans, the first being Austin Leslie. In addition to the bio we will also feature a recreation of a recipe the Chef was most famous for, in this case, Austin Leslie's Fried Chicken Recipe (pictured).

Also new at Nola Cuisine:
My Tasso Recipe with a picture.
Catfish Courtbouillon, picture also.