Categories: Chef Paul's Smoked Meats
Spicy Irish Nachos
We’re using thin-sliced crispy potatoes for these tasty nachos! We made them a little spicy with our Magic Creole Seasoning – but we didn’t stop there! We topped them with our hot andouille sausage and Magic Pepper Sauce for a spicy snack that’s filling enough for dinner too!
Beef Bourguignon
In this adaptation of Julia Child’s French classic Boeuf Bourguignon, we used our smoky Tasso ham in place of the bacon, sweet potatoes instead of carrots, and replaced the spices with our Magic Creole Seasoning. These small changes broke tradition but still emulate the flavors and cooking styles of both Julia Child’s and Chef Paul’s recipes.
Italian-Style Panini
We added our Smoked Meats to this pressed sandwich for a unique touch of flavor! They pair well with the provolone and the vinegary veggie mix. Want to go a little spicy? Just use our Hot Andouille instead of Regular!
Pastalaya
Pastalaya – an awesome mash-up of your favorite type of pasta with smoky, meaty jambalaya!
Tasso Pimento Cheese
Chick-a-Douille Skewers
These chicken and andouille smoked sausage kabobs are tasty enough on their own – but when basted with our sweet and spicy sauce, they’re over the top good!
Shakshuka with Andouille Smoked Sausage
Shakshuka is a Mediterranean dish of eggs lightly baked into a spicy tomato, onion and pepper sauce. We seasoned this with our Salt-Free Sugar-Free Magic Creole Seasoning, then added Chef Paul’s Andouille Smoked Sausage and feta cheese for a heartier meal that’s still light enough to serve during the warm summer months. Don’t forget your side of crusty bread or pita – you’ll want to scoop up every last bite!
Andouille Sloppy Joes
The chopped andouille not only takes the place of the regular pork in the recipe, but also adds a unique smoky flavor!
Macedonian Baked Beans
This traditional Macedonian white bean casserole, traditionally known as tavče gravče, is prepared with our smoked andouille sausage and Anaheim peppers for a smoky, mild heat. You can also leave out the andouille and use vegetable broth or water in place of the chicken stock for a vegetarian option.