Wild Duck and Andouille Sauce Piquant

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Main Dish
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions — chopped
1 cup Bell pepper — chopped
3 cups Geen onions — chopped
2 cups Parsley — chopped
Water
2 tablespoons Garlic — finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint — crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille — sliced 1/4″ thick
2 1/2 pounds Wild duck breasts

Brown off duck breasts in some olive oil. Make a roux with oil and flour
(see Justin’s recipe posted earlier). Add onions, bell pepper, green
onions, and parsley to roux. Stir and cook. Add one cup water and
garlic. Cook. Add wine and some more water. Add other seasonings and
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or rice. From
Justin Wilson’s “Outdoor Cooking With Inside Help”

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Filed in Cajun Recipes on Monday, October 19, 2009 · Andouille, bell, bell pepper, Brown, chablis wine, cup, cup olive oil, cup water, dish poultry, Duck, duck breasts, flour, green onions, Justin, Justin Wilson, Louisiana, louisiana hot sauce, measure ingredient, oil, Olive, plain flour, Preparation, Recipe, roux, roux 3, Salt, Sauce, Stir, teaspoons salt, Tomato, tomato sauce, water, Wild, wild duck · Comments Off

Italian Sausage in Tomato Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms — fresh and sliced

Saute Italian sausage for a few minutes in olive oil – just long enough to
seal it or firm it up. Remove sausage and let cool. Cut into bite-size
pieces. Mix the rest of the ingredients in the skillet. Bring to a boil.
Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You
may wish to be cautious with the wine at first.
Some may find 1 cup too much. From Justin Wilson’s Outdoor Cooking With
Inside Help.

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Filed in Cajun Recipes on Sunday, October 11, 2009 · appetizer, Appetizers, bite size pieces, boil, Cajun, Categories, chablis wine, cup, Italian, italian sausage, Justin Wilson, measure ingredient, oil, Olive, olive oil, outdoor cooking, pound mushrooms, Preparation, preparation time, Recipe, Sauce, sausage, Serving, serving size, Size, skillet, teaspoon oregano, Time, Tomato, tomato sauce recipe, wine · Comments Off