Andouille is a spicy Cajun smoke sausage made from pork butt and seasoned with cayenne pepper and garlic. It is used in gumbos, jambalaya and many other dishes from south Louisiana. 1 lb. Ground Pork Butt 1/4 pounds’ pork, fat rough Chopped 1/2 tablespoon Salt 1/3 teaspoon Cayenne Pepper 1/2 teaspoon Rubbed Sage 1/2 teaspoon Ground Cloves 1/2 teaspoon Ground Mace 1/2 teaspoon Ground Allspice 1/3 teaspoon Ground Black Pepper 1/2 teaspoon Ground Bay leaf 1/4 teaspoon Thyme 1/2 clove Crushed Garlic Rinse the casings thoroughly in cold water, then place in just warm water to soak. Using a meat grinder fitted with a coarse (3/8″ or 1/2″) plate, grind meat and pork fat. In a 4-quart mixing bowl, combine ground pork mixture with remaining ingredients; knead well using hands. Taste test by frying a small quarter-size patty to see if you approve of the flavor as is.  Make changes if needed. Make a small patty about the size of a quarter. Place the sau

This is the recipe I cooked every day at the Starlight Grill when I was the cook. I learned this recipe from one of my favorite cooks, my Aunt Dottie, and every time I make it I reminisce about her. I hope you all will enjoy this recipe as much as I do. 3 lbs. Chopped Steak 2 cups All Purpose Flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder ½ teaspoon onion powder Oil for frying 1 to 1 ½ cup cold water 1 beef bouillon cube 1 small dash of Kitchen Bouquet In an iron skillet heat about ¼ inch oil over medium heat. In a shallow dish add flour and seasonings and mix well. In a shallow bowl add about 1 cup water. Dip the steaks in the water and then dredge in the flour mixture. Place the steaks in the oil and brown both sides cooking until the juices run clear. Drain on paper towels. Do not over crowd the pan as you are cooking the steaks. When all the steaks are cooked pour off most of the oil but save the small cooked bits in the pan, a

Herbs and Spices I like to keep small pots of herbs growing year-round for cooking and I keep a small herb garden for cooking. I feel most recipes have a fresher taste and are just plane better with homegrown herbs. That being said it is not always feasible to grow all your own herbs so some herbs are best purchased dried. Allspice:  Always buy whole and grind yourself. Taste like a blend of cinnamon, nutmeg, and cloves. Use in baked goods, jerk seasoning, homemade sausage, and stews Basil:  Is a member of the mint family. It has a sweet and slightly licorice taste and is used with tomatoes, peas, squash, lamb, fish, eggs, in salads, cheese dishes and potatoes. I like to use basil fresh and vary rarely use it dried. I also recommend not cooking basil much so add it at the end for best flavor. Bay leaf:  Bay Laurel is a sweet resinous leaf with a vanilla-like flavor used in vegetables, fish, soups, stews, and tomato sauces. I keep a bay laurel tree in a pot in my garden.

This is a new blog about The Redneck Chef aka Acie Vincent and his recipes and the art of BBQ and Redneck cooking with reviews of outdoor cooking equipment, indoor cooking equipment and implements. Where to obtain ingredients to make the recipes and helpful hints. All with the special brand of the Rednecks Chefs humor. Please check here when looking for interesting things all Redneck.