Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties.

Slice the andouille sausage into thin coins on the bias. Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned ...

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions.

1 pound andouille sausage, sliced 1/4-inch thick. 1 1/2 pounds medium shrimp, peeled and deveined. 2 3/4 cups clam juice or chicken broth. 1/4 cup heavy cream. 1/4 cup chopped green onions.

Deselect All. 2 tablespoons canola oil. 8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup) 1 small yellow onion, thinly sliced (about 2 scant cups)

Deselect All. 1 red bell pepper, seeded and diced. 1 green bell pepper, seeded and diced. 2 large onions, diced. 2 celery stalks, diced. 3/4 cup vegetable oil or lard

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes.

Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet.