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The Acadian compulsion

I was going to just eat the bland-ass salad I always eat for dinner, and also try to finish off the pasta I made 2 days ago, or maybe put a dent in the slow-cooker chicken I made last night (and am afraid to eat). But then I saw the andouille in my freezer and it looked at me and just said, "cook me, bitch! cook me now!" So, I did what I was commanded and made a dutch oven full of jambalaya, and made an andouille & shallot salad dressing for my bland-ass salad. It was pretty good, though it was an experiment. I've already posted the recipe for my jambalaya, so I'll post the recipe for the dressing.


Andouille & Shallot dressing

2 or 3 shallot bulbs
0.25 to 0.33 cup andouille
2 tablespoons olive oil
dash garlic salt
0.5 teaspoon black pepper
dash salt
dash thyme
2 tablespoons red wine vinegar
1 tablespoons balsamic vinegar



Cut the andouille and shallots separately into little bits, about the size of your smallest tooth. Heat a pan with the oil medium heat, and saute the shallots for a couple of minutes, until they're a little clear. Throw in the andouille and cook a little more, stirring constantly. Throw in all the spices and stir for about 20 seconds. Turn the heat down as low as it will go, and add the vinegar. Stir quickly and throw the salad greens in the pan. Stir like a bastard for about 10 seconds, then dump it all into a bowl and eat quickly. Or, just pour the mess all over the top of the greens in the bowl.