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ONLY THIS ITEM IS KOSHER FOR PASSOVER
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
Ingredients:
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!
Andouille Hash
Compliments of Joel Nickson,
Chef & Owner of Wishbone, Chicago, Il
8-10 servings
4 links Neshama Smoked Andouille Chicken & Turkey
Sausage, cut in ¼ inch slices
2 lbs. Small red potatoes, diced
1 large onion, chopped into ¼ inch pieces
4 tbs. Canola or other vegetable oil
½ c. red bell pepper, chopped into ¼ inch pieces
½ c. green bell pepper, chopped into ¼ inch pieces
¼ tsp. Salt
½ tsp. Black pepper
¼ tsp. Cayenne pepper
¼ c. green onions or scallions, finely chopped
Sauté potatoes and onions in oil in large frying pan for 15 minutes over medium heat, until light brown on outside and soft in center.
Add Neshama sausage, bell peppers, salt, black & cayenne peppers.
Continue sautéing until the sausage and potatoes are nicely browned, about 5 minutes more.
Taste for salt & pepper. Garnish with green onions and serve.
Option for taste: If you like it HOT, try adding a dash or two of Tabasco or red pepper flakes.
Andouille & Potato Soup
Courtesy of Chef Emeril Legasse
6-8 servings
1 T. olive oil
2 c. chopped onions
4-6 links Neshama Andouille Chicken & Turkey
Sausage, cut into 1-in. pieces
2 T. chopped garlic
2 sprigs fresh thyme
2 bay leaves
2 lbs. white potatoes, peeled and diced
1 gal. chicken stock
salt & black pepper
¼ c. chopped parsley
Heat olive oil in a large pot, over medium heat.
When the oil is hot, add onions, and sauté for 2 minutes.
Season with salt and pepper.
Add Neshama sausage, and continue to sauté for another 2 minutes.
Stir in garlic and herbs.
Add potatoes and stock.
Bring the soup to a boil, and reduce to simmer. Simmer soup for about 30 minutes.
Add chopped parsley and season again with salt and pepper.
Option: This soup will taste even better if made the day before you’re planning on serving it.
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