Comments on: Crockpot Meals: Andouille & Lentil Stew

By: All Hail the Crockpot

All Hail the Crockpot — Wed, 01 Oct 2008 18:19:24 +0000

[...] Andouille & Lentil Stew [...]

By: Sweep Through Sunday #1

Sweep Through Sunday #1 — Sun, 06 Jan 2008 13:16:35 +0000

[...] Crockpot Meals: Andouille & Lentil Stew from Baking [...]

By: Marye

Marye — Sat, 05 Jan 2008 21:31:41 +0000

I don’t know how widespread it is. Diane, that is cool that you can get it in Nevada

By: Diane

Diane — Sat, 05 Jan 2008 17:10:11 +0000

Andouille is used in a lot of Cajun cooking – jambalya, gumbo, etc. I have had no trouble finding it in my local grocery story in Nevada.

By: Marye

Marye — Sat, 05 Jan 2008 15:52:11 +0000

Ginger- this is andouille, I don’t know if you can get it online pecan smoked
http://www.cajungrocer.com/fresh-foods-sausage-andouille-c-1_15_34.html

By: Ginger

Ginger — Sat, 05 Jan 2008 04:53:24 +0000

Just back from shopping. I couldn’t find the sausage. Is it a brand name or a type of sausage? The butcher never heard of it.
I clicked your link for it and found it is a Louisiana type. If I found a cajun style sausage would it be the same thing?

By: Ginger

Ginger — Fri, 04 Jan 2008 18:07:04 +0000

If I can find the sausage, I am going to try this with black eyed peas. Jim doesn’t like lentils and I see no point in annoying him.

By: Marye

Marye — Fri, 04 Jan 2008 06:19:20 +0000

Ginger the Andouille holds it’s flavor better than any other sausage I have tried. I am not sure why, other than it has an intense flavor.

By: Ginger

Ginger — Fri, 04 Jan 2008 04:01:12 +0000

I have never had Andouille sausage. I’ll have to look for it. It sounds intriguing. You mentioned it was spicy. Does it stay spicy cooked in the stew? Usually when I throw Italian sausage in minestrone, for example, it tastes very blah. Is there something different about the sausage that helps it maintain its spiciness?