Tag: andouille

Sweet and Savory Brussels Sprouts with Andouille

When it comes to cooking Brussels sprouts and sweet potatoes, many of us default to roasting them in the oven. However, during those lingering warm months, the last thing you want is to heat up the kitchen. That’s where the air fryer steps in as a game-changer. Not only does it produce perfectly crispy vegetables, but it does so with minimal effort and without turning your home into an oven. This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes from Louisiana Cookin. takes advantage of this handy kitchen tool, resulting in a dish that is packed with texture and flavor.

This low-maintenance meal is fantastic on its own, but if you’re looking to create a heartier plate, serving it over rice makes it even more satisfying. It’s a well-balanced combination of smokiness from the andouille sausage, the sweet and soft contrast of sweet potatoes, and the slightly bitter yet caramelized Brussels sprouts—all tied together with the crunch of toasted pecans and a sweet-tangy glaze made from cane syrup and apple cider vinegar.

Ingredients:

Directions:

  1. Before starting, check your air fryer manual. If it suggests preheating, set the air fryer to 400°F and allow it to warm up. Preheating ensures your ingredients start cooking at the ideal temperature right away, leading to that coveted golden-brown crispiness.
  2. In a large bowl, toss together the Brussels sprouts, sweet potatoes, and sliced andouille sausage. Drizzle the olive oil over the top and sprinkle in the kosher salt. Mix everything together until all the ingredients are well-coated. This combination of veggies and sausage creates a beautiful marriage of smoky, sweet, and savory flavors that will intensify as it cooks.
  3. Arrange the Brussels sprouts, sweet potato, and andouille mixture in an even layer in your air fryer basket. Depending on the size of your air fryer, you might need to cook in batches to avoid overcrowding, which can prevent the ingredients from crisping properly. Set the temperature to 400°F and cook for about 20 minutes. Halfway through the cooking process, shake the basket to ensure even cooking. Continue cooking for another 15-20 minutes, or until the ingredients are golden brown and crispy.
  4. While your veggies and sausage are crisping up, it’s time to whip up the delicious glaze that ties everything together. In a separate large bowl, whisk together the cane syrup, apple cider vinegar, Creole seasoning, and crushed red pepper. This glaze provides a perfect balance of sweetness and acidity, which elevates the entire dish. Once your Brussels sprouts, sweet potatoes, and andouille sausage are finished cooking, transfer them to the bowl with the glaze.
  5. Finally, it’s time to add the finishing touches. Sprinkle the toasted pecans and sliced green onions over the top of the Brussels sprouts mixture. The pecans add a wonderful crunch that complements the softness of the sweet potatoes, while the green onions provide a fresh pop of flavor. If you enjoy a bit more heat, garnish with extra crushed red pepper for a spicy kick.

This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes is a perfect blend of flavors and textures. It’s easy to make, requires minimal cleanup thanks to the air fryer, and offers a satisfying, nutritious meal. Whether you’re looking for a quick weeknight dinner or a unique side dish to bring to a gathering, this recipe delivers. Plus, by serving it with rice or one of the suggested side dishes, you can easily customize it to suit your preferences and make it even more filling.

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Delicious Stuffed Acorn Squash Recipe

It’s widely known that Cajun cuisine is delicious, but many often feel guilty for how loaded with carbs it can be at times. Luckily there are ways of cooking traditional Cajun flavors of smoked andouille sausage and pork rinds while placing them within vegetables, making them healthier while still being delicious. Spice up your mealtime with this delicious andouille sausage-stuffed acorn squash recipe from the Louisiana Cookin’ food blog. Perfect for a cozy night in or as a unique feature on your next dinner party spread, this flavorful dish is sure to be a hit. Find out just how easy it is to make these andouille-stuffed acorn squash halves, plus get the tips you need to ensure that the perfect balance of flavor comes through in each bite.

Ingredients

Directions

  1. You’ll want to begin this Creole-infused acorn squash recipe by prepping all of your ingredients by portioning and finely chopping all of the necessary pieces. Once you’re ready to put it all together, preheat your convection oven to 400°F and line a rimmed baking sheet with aluminum foil.
  2. Next, you will fully remove all of the seeds from your three medium-sized acorn squashes and halve each of them lengthwise. Take all six pieces and place them atop your foil-lined baking sheet tray. Pour your extra-virgin olive oil over the acorn squash and ensure that the oil is all over the squash with gloved hands. Then, sprinkle your Creole seasoning over the squash and place the pieces cut-side down onto the foil-lined pan.
  3. Bake your seasoned acorn squash until they’re just barely tender, which should take approximately 20 minutes. Afterward, turn the squash over with the cut side facing upward, leaving the oven on.
  4. Then take a large saucepan and place your ground pork into it. Take your smoked andouille sausage with the casings removed and ensure that you’ve finely chopped the sausages in a food processor and then add it to the saucepan with the ground pork. Place this large saucepan over medium-high heat and break the meat up with a wooden spoon.
  5. Cook the ground pork and shredded sausage for approximately 10 minutes until the meat becomes brown and crumbly. Once the meat is of this texture and coloration, add in your chopped celery, diced bell pepper, chopped onion, and minced garlic to the pan. Cook the vegetables along with the meat while stirring occasionally with the wooden spoon until the contents of the pot become softened and fragrant, which should take about another 5 minutes to cook.
  6. At this point, remove the large saucepan from the heat and fold in your two cups of chopped fresh baby spinachand the single teaspoon of chopped fresh sage. Then, spoon the cooked sausage and vegetable mixture into your squash halves and sprinkle your crushed ½ cup of pork rinds on top.
  7. Bake the final product until it is heated through and golden brown, which should take about 15 to 20 minutes in total.
  8. Serve each acorn squash half separately alongside steamed vegetables, a side salad, or grilled asparagus, and enjoy!

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