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You’ll be surprised how much you like this sausage! There’s a little heat, because that’s what Andouille is all about, but not too much. Think jambalaya, with chicken, sausage, peppers, a rich sauce and some rice. This one is great on the grill—juicy and tasty. Fully cooked—just follow the preparation instructions on the back of the package.
Glatt Kosher.
All-natural, no preservatives, gluten-free, MSG-free.
Ingredients: Chicken, turkey, water, paprika garlic, pepper, onion powder, garlic powder, spices, salt, gumbo file, citric acid; packed in kosher collagen casings.
Serving Size: 1 link; 4 per package
Calories: 160/Calories from fat: 70
Total fat: 8 g/Saturated Fat: 2 g/Cholesterol: 55 mg/Total Carbohydrates: 5 g/protein: 18 g/Sodium: 280 mg/Sugars: 0 mg
Minimum order 4 packs -- any variety. Flat shipping rate of $33.00 $66.00 for 7-12 packs Certified kosher by the Star-K Kosher Certification 
Neshama's ships overnight once a week on Wednesday.
Jambalaya
Serves: 6-8
Ingredientsu:
1 cup vegetable oil (not olive oil)
1 1/2 cups chopped onions
1 1.2 cups chopped green pepper
1 1/2 cups chopped celery
2 tablespoons garlic, minced
1/4 teaspon cayenne
2 bay leaves
2 packages Smoked Andouille Gourmet Chicken & Turkey Sausage-each sausage sliced in thirds on the bias
1 32 oz. can diced tomatoes
4 cups liquid (chicken stock or wine)
1 lb. cubed or shredded chicken (perferably dark meat)
cooked rice
salt and pepper to taste
garnish: chopped scallions and parsley
Instructions:
In a large sauce pan, saute the onions, peppers, celery in the oil for about 5 minutes. Add garlic, cayenne, and bay leaves and saute for another 2 minutes.
Add sausage and saute until sausage begins to brown.
Add tomatoes and stock. Bring to a boil and simmer on a low flame for about 20 minutes to 30 minutes. If too much evaporation occurs, add more liquid.
Sauce is done when it begins to turn a brick red color, and the oil appears on the surface of the sauce. Add salt and pepper to taste.
Mix equal parts rice and sauce and add the chicken.
Garnish with scallions and Italian parsley.
This dish tastes even better the next day!
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