World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Cajun and Creole   -   Andouille Shepherd's Pie   adapted from Louisiana Tastes by Paul Prudhomme

Description
Ingredients
  • 1 Tablespoon Salt
  • 3 Teaspoons Paprika
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Ground Ginger
  • 2 Teaspoons Dry Mustard
  • 2 Teaspoons Pepper
  • 1 Teaspoon Onion Powder
  • 3 Large Potato -- Cubed
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 1 Pound Andouille -- Chopped
  • 1 Large Onion -- Chopped
  • 1 Large Carrot -- Chopped
  • 2 Large Bell Pepper -- Chopped
  • 3 Cloves Garlic -- Finely Chopped
  • 3 Stalks Celery -- Chopped
  • 2 Tablespoons Hot Sauce
  • 1 Can Evaporated Milk
  • 2 Large Eggs -- Beaten
  • 1 Pound Ground Beef
  • 1 Cup Bread Crumbs
Directions Combine seasoning mix in a small bowl. Boil and mash the potatoes. Set aside. Combine onions, carrots, and peppers with 1 tablespoon of seasoning mix. Saute in oil the onion, mixture for 5 minutes. Add celery and garlic and remaining seasoning mix and saute for 10 minutes. Add pepper sauce, evaporated milk and eggs. Stir well. Cook for 5 minutes until it thickens. Remove from heat and chill. Saute andouille, beef and bread crumbs until cooked and well combined. Fold in the chilled vegetable mixture. Remove from heat and place in a 13X9 inch baking dish. Spread mashed potatoes over the mixture and bake in 325 degree oven for 50 minutes. Serve.
Serves 4
Time to Make 0:00



Printer version   2 Votes - Yum: 5, Easiness: 3, Speed: 2.5, Overall: 3.5 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org