Andouille Sausage and Potato soup

A new creation of mine
Andouille sausage, smoked and sliced into 1/8 in slices
Fresh Thyme
Tomato fillets
Chicken broth
sliced fried potatoes
glop it all together and simmer for an hour
Damn good!
 

Sounds, yummy! I'm gonna try it.

Sliced, fried potatoes - do you do like a hashbrown thing first, then put them in?

Which roadfood restaurant is this available at?

Chubby's.
 

Sounds great....thanx...

TnTinCT


Sliced, fried potatoes - do you do like a hashbrown thing first, then put them in?

 
Slice them after a short boil, fry in EVOO, toss in and let simmer, I also forgot to add a cup of parma and Romano.

MiamiDon


Which roadfood restaurant is this available at?

Aren't you glad you asked before you flagged it?

Chewer, sounds great as do all your recipes!
Joe

Sounds very good.

Might I add a suggestion or two?

Add a tablespoon or two of dark roux as the soup cooks - will accentuate the andouille flavor.

Saute' a cup or two of trinity before you brown the andouille.

Cayenne & a touch of whole milk or cream at the end.

I make a similar soup when I have leftover smothered potatoes.  I usually smother my potatoes with andouille and trinity, plus a teaspoon of roux for thickening.  The family loves it.

cy

PapaJoe8


Chewer, sounds great as do all your recipes!
Joe

Thanks Joe, as do yours!

Thanks Chewer! I think I will copy and frame your above post. :~)

Cy, sounds like we can learn much about Cajun cooking from you! Do you keep some roux on hand just to add to things? If so, how to you keep it?

Here is a weird one... One of my Grandzillas loves Andouille, sprinkled w/ Tony's Extra Spice, and wraped in a flour tortilla. I always have some on hand for him. He is my best gumbo, soup, stew, and chili SuChef.
Joe

I have to admit, I almost always use a pre-made roux.  I feel horrible about it, but a good roux takes so much time.  Yesterday I helped my grandmother to make roux for our annual crawfish bisque.  It took almost an hour to make a good dark roux.  Too much time for me, usually.

We keep a jar of Savoie's roux in the fridge.  It comes in a pint jar, and is good for several gumbos or to add to gravies/sauces.  It keeps forever(!), I think. 

No roux is ever as good as one you make yourself.  I don't know if it's the freshness or the knowledge of the time and energy involved.  I do know that when I mentioned a jar of roux to Maw she looked at me as if I had just tracked mud on a newly mopped floor!

cy

cy - I would love to get some of this Savoie's you speak about - the only pre made roux I ever used was a powder and it wound up being like a funny smelling brown gravy and was not even close to a roux -

I've done the oven method and the microwave method for a roux and  while  both are ok - they're not like the real thing.

ChewingThe Fat,
What the H**l are "Tomato Fillets"?
 
BaileysOriginal,
 
You can order Savoie's Roux at:
http://www.cajunwholesale.com/
 
As well as other good Cajun Stuff, I Guar-on-tee!
 
Also check out my favorite, Poche's. Their Andouille is the best IMHO:
http://www.pochesmarket.com/browse.htm  
 

Foodbme


ChewingThe Fat,
What the H**l are "Tomato Fillets"?
 
BaileysOriginal,
 
You can order Savoie's Roux at:
http://www.cajunwholesale.com/
 
As well as other good Cajun Stuff, I Guar-on-tee!
 
Also check out my favorite, Poche's. Their Andouille is the best IMHO:

 
http://www.pochesmarket.com/browse.htm  
 
Tomato fillets are a skinless tomato sliced up and added to tomato sauce, they come in #10 cans, great for Chili also.
 

chewingthefat

Foodbme


ChewingThe Fat,
What the H**l are "Tomato Fillets"?
 
BaileysOriginal,
 
You can order Savoie's Roux at:
http://www.cajunwholesale.com/
 
As well as other good Cajun Stuff, I Guar-on-tee!
 
Also check out my favorite, Poche's. Their Andouille is the best IMHO:

 
http://www.pochesmarket.com/browse.htm  
 
Tomato fillets are a skinless tomato sliced up and added to tomato sauce, they come in #10 cans, great for Chili also.
 

OK. I've never seen them by that name in a supermarket. Must Be a commercially distributed product??

I've never seen them in a market either.

As far as the roux is concerned, you can keep it in the fridge for several weeks, once it's cooked.

Double the amount of oil to flour mixture, and brown until a dark chocolate color.  Cool and place in a jar.  The oil will seperate.  When you want a couple of teaspoons or more, dig in! Make sure you keep the roux covered in oil.  This will probably last at least a month or so, if you don't use it all before.

cy