📝 About This Recipe
This vibrant platter captures the heart of Acadiana, featuring smoky, snap-skinned Andouille and boudin sausages seared to perfection. Nestled alongside a caramelized 'Holy Trinity' of vegetables and zesty remoulade, it’s a celebration of the deep, rustic flavors found in the Louisiana bayou. Perfect for a communal gathering, this dish balances heat, smoke, and savory richness in every bite.
🥗 Ingredients
The Sausage
- 1 lb Andouille Sausage (cut into 3-inch links or thick rounds)
- 1 lb Boudin Sausage Links (left whole to prevent bursting)
- 12 oz Smoked Garlic Sausage (sliced on a bias)
The Holy Trinity & Aromatics
- 1 large Yellow Onion (sliced into thick half-moons)
- 1 large Green Bell Pepper (de-seeded and sliced into strips)
- 2 Celery Stalks (sliced into 1/2 inch half-moons)
- 4 Garlic Cloves (smashed and minced)
- 1.5 tablespoons Cajun Seasoning (low sodium preferred)
- 2 tablespoons Vegetable Oil (for searing)
Cajun Remoulade Sauce
- 1/2 cup Mayonnaise (full fat)
- 2 tablespoons Creole Mustard (grainy style)
- 1 teaspoon Prepared Horseradish (for a spicy kick)
- 1/2 Lemon Juice (freshly squeezed)
- 1 teaspoon Hot Sauce (Louisiana style)
For Garnish
- 3 stalks Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 6-8 pieces Pickled Okra (for serving on the side)
👨🍳 Instructions
-
1
In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, and hot sauce to create the remoulade. Cover and refrigerate for at least 30 minutes to allow flavors to marry.
-
2
Prep your vegetables by slicing the onion, bell pepper, and celery. Ensure they are roughly the same thickness to ensure even cooking.
-
3
Heat a large cast-iron skillet or heavy-bottomed griddle over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
-
4
Place the Andouille and smoked garlic sausage slices in the skillet. Sear for 3-4 minutes per side until deeply browned and the edges are slightly crisp.
-
5
Add the whole boudin links to the cooler side of the skillet. Cook gently, turning occasionally, for about 8-10 minutes until heated through. Be careful not to use high heat, as the casings can burst.
-
6
Remove all sausages from the skillet and set aside on a warm plate. Do not wipe out the pan; the rendered fat is liquid gold for the vegetables.
-
7
Add the remaining tablespoon of oil if the pan looks dry. Toss in the onion, bell pepper, and celery (The Holy Trinity).
-
8
Sauté the vegetables for 6-8 minutes, stirring frequently, until the onions are translucent and starting to caramelize at the edges.
-
9
Stir in the minced garlic and Cajun seasoning. Cook for another 60 seconds until the garlic is fragrant and the spices are toasted.
-
10
Deglaze the pan with a splash of water or beer (optional), scraping up the browned bits (fond) from the bottom.
-
11
Return the sliced sausages to the pan and toss with the vegetables for 2 minutes to reheat and combine flavors.
-
12
Transfer the entire mixture to a large wooden serving platter. Slice the boudin links into 2-inch pieces and nestle them among the other sausages.
-
13
Garnish generously with sliced green onions and chopped parsley for a burst of freshness.
-
14
Place the chilled remoulade in a ramekin in the center of the platter and arrange pickled okra around the edges.
💡 Chef's Tips
Always use a cast-iron skillet if possible; it provides the superior heat retention needed for that authentic charred finish. If you can't find boudin, substitute with a high-quality bratwurst or more Andouille, though the flavor profile will change. Watch the salt content of your Cajun seasoning—some brands are very salty, so taste before adding extra salt to the vegetables. To prevent boudin from bursting, you can poach it in simmering water for 5 minutes before a very quick sear on the grill or pan. For an extra layer of flavor, deglaze the pan with a splash of amber ale instead of water.
🍽️ Serving Suggestions
Serve with a side of warm, buttery cornbread or toasted French bread crostini. Pair with a cold Abita Amber beer or a crisp, acidic Chenin Blanc to cut through the richness. A side of classic stovetop Maque Choux (corn and peppers) complements the platter perfectly. Provide extra hot sauce on the table for those who want to kick the heat up a notch. Freshly sliced radishes provide a cooling, crunchy contrast to the smoky meat.