Ingredients for Andouille A La Jeannine
- 1/2 cup dry white wine
- 1 lb Andouille sausage
- Honey
- Creole Mustard
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
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How to Make Andouille A La Jeannine
- Slice your smoked sausage into 1/4- to 1/2-inch thick rounds.
- In a medium bowl, whisk together 1 cup chicken broth, 1/2 cup dry white wine, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (optional), and 1/4 teaspoon black pepper.
- Add the sliced sausage to a large skillet or oven-safe dish.
- Pour the liquid mixture over the sausage, ensuring it's mostly submerged.
- Cover the skillet or dish and cook over low heat (or at 325°F in the oven) for 25-30 minutes, or until the sausage is tender and heated through. If using the oven, you may need to add 5-10 minutes.
- Serve hot, and enjoy! Consider serving over rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
29g
Fat
73g
Carbs
4g
