Tag: LA cooking

The Perfect Cheesy Andouille Sausage Dip

If you’re in search of the perfect party appetizer or game day snack, look no further. Today, we’re sharing a mouthwatering recipe for Cheesy Andouille Dip from LouisianaCookin that’s sure to satisfy your cravings and impress your guests. This flavorful dip combines the irresistible crunch of crispy andouille sausage with the creamy goodness of cheese and a hint of spice. It’s so easy to make that it feels like cheating, but the result is a crowd-pleaser that you’ll want to make again and again.

Ingredients:

Directions:

  1. Start by reserving ½ cup of sliced andouille. You’ll need it for later. In an 8-inch cast-iron skillet, cook the remaining andouille pieces over medium heat until they’re browned and crispy, which should take about 10 minutes. If necessary, you can cook them in batches. Once done, use a slotted spoon to remove the andouille and let them drain on paper towels. Afterward, wipe the skillet clean and allow it to cool.
  2. Preheat your oven to 375°F. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise until you achieve a smooth mixture. Add in ¾ cup of the shredded Cheddar, ¾ cup of the shredded mozzarella,the drained tomatoes with green chiles, sliced green onions, and Creole seasoning. Stir until everything is well combined. Now, fold in the cooked andouille pieces until they’re evenly distributed.
  3. Take an 8-inch cast-iron skillet and spray it with cooking spray to prevent sticking. Transfer the dip mixture into the prepared skillet. To finish it off, top the dip with the remaining ¼ cup of Cheddar, ¼ cup of mozzarella, and the reserved ½ cup of andouille.
  4. Bake the dip in the preheated oven until it turns golden brown and delightfully bubbly, which should take approximately 25 to 30 minutes. After baking, allow it to stand for 10 minutes. If desired, you can blot any excess oil with a paper towel.
  5. To serve, provide corn chips and potato chips alongside the dip. For an extra touch of freshness and presentation, garnish the dip with sliced green onions.

Side Dish Suggestions:

Cheesy Andouille Dip is a crowd-pleaser on its own, but you can elevate your snack spread with some tasty side dishes. Here are a few ideas:

  • Fresh Vegetable Platter: Serve a colorful assortment of fresh veggies like celery sticks, carrot strips, and bell pepper slices for a refreshing contrast to the cheesy dip.
  • Crunchy Pretzel Bites: Pretzel bites make a fantastic dip companion. Their saltiness pairs perfectly with the creamy dip.
  • Sliced Baguette: Toasted baguette slices or breadsticks are great for scooping up the cheesy goodness.
  • Fruit Platter: Balance out the richness of the dip with a fruit platter featuring apple slices, grapes, and pear wedges.
  • Pickles and Olives: Tangy pickles and briny olives can provide a zesty contrast to the dip’s flavors.

Cheesy Andouille Dip is the kind of dish that brings people together. With its rich and savory flavors, it’s perfect for parties, game nights, or simply indulging in a cozy night at home. Whether you’re a cheese lover, a spice enthusiast, or just someone who appreciates good food, this dip won’t disappoint. Whip up a batch of this Cheesy Andouille Dip,and let the compliments roll in at your next gathering. Happy dipping!

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Simple and Classic Seafood Boil Recipe

In South Louisiana, backyard crawfish or seafood boils are the types of events that you look forward to all year round. Whether it’s the communal eating tradition, methods by which you prepare or ingest the cuisine, or just the flavors of the boiled seafood and vegetables themselves, there’s always something to look forward to. Luckily this recipe for a Creole-Seasoned Seafood Boil from food blog Food52 with supplemental information from Everyday Creole is the perfect resource you need to keep the spirit of a successful Louisiana Seafood Boil alive and well.

 Before beginning the recipe, it should be duly noted that this is by no means a definitive list of ingredients or cooking practices. As anyone who’s ever been at the helm of a boiling stockpot knows, every Louisiana chef and cook has their own method to their particular culinary madness. That being said, the tried-and-true phrase of “fresh is best” should apply in this recipe, as it often does. When procuring seafood, sausages, and vegetables, it’s always a good practice to try and get the freshest, locally sourced ingredients available. This will not only elevate your final dish but also your Creole authenticity.

Ingredients:

Directions:

  1. You’ll start this recipe by filling your large stockpot to its halfway marker with water. Bring the water to a boil before proceeding.
  2. Once boiling, add in your beer, ¾ cup of Creole Seasoning, ¼ cup of smoked paprika, 1 ½ teaspoon of Concentrated Crawfish, Shrimp & Crab Boil, bay leaves, red potatoes, lemons, and your halved head of garlic. Stir in your ingredients, and bring the stockpot back up to a boil.
  3. In a nearby skillet or saucepan, brown your sausage quarters until they emit their oils and are properly slightly blackened on both sides. Then, add your sausage into the stockpot, stir together the ingredient mixture and sausage, and bring your heat down to medium. Simmer for at least 15 minutes or until your potatoes are slightly tender.  When they are, add in your corn, while continuing to cook for an additional 5 minutes.
  4. Add in your shrimp and crab to the stockpot at this point, and continue to cook it all until the seafood is fully cooked. While this happens, melt your butter into a saucepan over medium heat after you dispose of the sausage oil from earlier. Stir in your minced garlic into the nutter, and cook until the butter begins to caramelize. Stir in the brown sugar, lemon pepper seasoning, 2 tablespoons of Creole Seasoning, 1 tablespoon of smoked paprika, onion powder, and ½ teaspoon of Concentrated Crawfish, Shrimp & Crab Boil. Simmer this all on low until you’re ready to serve.
  5. When finished, drain the liquid from the stockpot and serve your seafood boil immediately. Feel free to drizzle the butter sauce atop your boil or use it as a complimentary dip.
  6. Enjoy!

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