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Chef Paul's Smoked Meats Recipes

Andouille and Egg Muffin Cups
Makes About 24 Muffin Cups - A plateful of these on your breakfast table would be a terrific way to start the day! They have bread, andouille, and egg all in one. Or serve them as a light lunch. If you don't have very small eggs, you can use several la...
Andouille Sausage Dressing
Makes about 12 cups
Andouille Smoked Sausage Po-Boys
Makes 2 sandwiches - The 'Po-Boy' is the undisputed favorite of New Orleans sandwiches, and there is certainly no food that is consumed in greater quantity (or with more gusto!) by New Orleans locals.
Baked Egg Strata
Bienville Stuffing
Makes about 4 cups - This stuffing is excellent in many dishes such as Fried Oysters Bayou Teche or use it to stuff soft-shell crawfish or other seafood such as trout. You can use any leftover stuffing in Bienville Sauce and serve it over the stuffed sea...
Breakfast Burrito
Makes 1 large burrito, enough for 2 people
Butter Beans
Serves 12 or more
Cabbage with Andouille & Tasso
Makes 8 (½ cup) appetizer servings
Cabbage with Andouille Smoked Sausage
Makes 8 (½ cup) appetizer servings
Chicken & Tasso in Cream on Pasta
Makes 4 servings
Chicken and Andouille Smoked Sausage Gumbo
Makes 6 main-dish or 10 appetizer servings
Chicken and Seafood Jambalaya
Makes 4 main-dish or 8 appetizer servings - When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It's a great rice dish with a smoky flavor and an explosion of t...
Corn and Andouille Soup
Makes 10 appetizer or 5 main-course servings
Corn and Andouille Soup - Salt-Free Sugar-Free Magic Seasoning Blends™
Makes 10 appetizer or 5 main-course servings
Duck Dulac
Makes 1 serving, about 1½ cups - Julienned Duck Breast in a Sauce of Leeks, a Medley of Crimini, Shiitake, Portobello & Oyster Mushrooms and Duck Glaze with a Hint of Tamari and Sesame Oil. Served with Basmati Rice.
Pastalaya
Makes 6 - 8 servings - A new take on a traditional jambalaya! This recipe features a creamy, smoky jambalaya base served with your favorite pasta.
Peas and Cheese Pasta
Makes 6 servings
Seafood Jambalaya
Makes 6 to 8 main dish or 16 appetizer servings
Shrimp in a Salad Sauce
Makes about 6½ cups - We've jazzed up this shrimp and tomato dish with the addition of fresh ginger and sprouts. We used alfalfa sprouts, but you can use any variety of bean sprouts, radish sprouts, or whatever kind is available when you shop.
Smothered Cabbage & Greens
makes 4 quarts
Spinach Salad
Makes about 8 to 10 cups - A good spinach salad should be in every cook's repertoire, and while this one has many traditional elements, the tasso and cane vinegar give it a decided Louisiana accent.
Sweet Potato Omelet
Makes 6 servings - Great for breakfast, lunch, brunch or dinner!
Turducken
Serves 24-30 people - It’s a lot of fun to let your guests think you’re serving them a regular holiday turkey. When you start to carve the “turkey,” they’ll be quite surprised to see you cut through its “bones”!
White Beans with Andouille Sausage
Makes 6 servings