Did you know that North Country Smokehouse has a great Andouille sausage? The minute I opened up this package, I immediately wanted to make a Cajun style stew. You can have rice with it, you can have potatoes, ladle over pasta, or simply as is in a bowl with some crusty bread.
This involves some decision making on your part which will make this your very own! I used approximately one pound of seafood for this. You can either work with a mix of seafood or keep it simple with one seafood ingredient. Either way, this is going to be delicious!
In addition to using Holy Trinity, I added a lot more vegetables to this. You can either follow how I made it or just use some Holy Trinity. Either way, this will still have some bold and beautiful flavors to enjoy!
INGREDIENTS:
12 oz/340g North Country Smokehouse Andouille sausage, halved, and sliced 1 lb/453g Fresh seafood, your choice of a combination or a solo selection 1 lb/453g Fresh vegetables, diced evenly, your choice 1 1/2 Quarts Seafood or Fish stock 16 oz/453g Tomatoes, weighed first, and then pureed 6 oz/170g Holy Trinity (3 parts onions, 2 parts celery, 1 part green bell pepper) 6 oz/170g Stewed whole tomatoes, crushed 2.5 oz/71g Garlic, weighed, and then pureed
Thyme, bundled and tied
1 Lemon, halved and squeezed
Cajun/Seafood Seasoning, to taste
Your favorite spice rub, to finish
Kosher Salt and Black Pepper, to taste
Get your entire mise en place prepped. Make sure your vegetables are cut as uniform as possible.
In a separate medium-sized pot, add your stock, your thyme-bundle, squeeze your lemon and add the lemon itself, add some seafood scraps/shells/crawfish and gently simmer for about 10 minutes. Strain and reserve your stock aside.
In a soup pot or dutch oven on medium-heat, start the saute on your Andouille sausage. The goal is to have some of the fat extract from the meat. Saute for approximately five minutes. Remove the sausage and set aside.
In that same soup pot or dutch oven with the sausage fat, add your Holy Trinity and your selected vegetables to the pot. Saute for approximately five minutes.
Add your pureed garlic at this point and stir well. Add a couple pinches of kosher salt and black pepper.
Next, add your pureed tomatoes to the pot. Mix well. At this point, add your crushed stewed tomatoes and continue to mix for about five more minutes.
Next, add your fish/seafood stock to the pot. Bring this back up to temperature.
Next, start gradually adding your Cajun/Seafood seasoning and make sure you mix and test-taste. Once the spices are dissolved, taste again and determine if you want more seasoning.
Return the cooked Andouille sausage to the pot. Stir for a couple of minutes.
At this point, start gradually adding your seafood. Choose the seafood that takes longer to cook, add and stir gradually.
Reduce your heat to simmer. Add the rest of your seafood that is already cooked (if you purchased precooked seafood from the store) and shut off the heat.
RECOMMENDATIONS: North Country Smoke House complete line of bacon and sausages, and ham. Chicken thighs, breasts, turkey thighs, breasts, and pulled pork.
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DISCLAIMER: Recipes, photos, and videos are the ownership of Konky's Creative Kitchen, which will include appropriate designation to all parties. This recipe development will contain products from both Big Dog Sauce Company and North Country Smokehouse. I am not employed by Big Dog Sauce Company NH, nor North Country Smokehouse. All logos identified by the parties in this content belong to their rightful owner. This is not a paid promotion. The sauces, house seasoning blend, and the collection of meats were supplied by Big Dog Sauce Company NH as a gift for recipe development only. Written permission was given directly from Big Dog Sauce Company and North Country Smokehouse to use their logo.
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