Tag Archives: andouille sausage

Red bean frittata

Red beans frittata

I really liked the red beans I made with the New Orleans tostada. These were the spicy New Orleans/Louisiana/southern-style beans for red beans and rice. So I wondered how they would work in a frittata. Bottom line–great!

The beans are made the same as before. Again, I am making the whole can even though I am using only about half in the frittata. I’ll eat the rest for lunch the next day. It helps to cook the beans for a long time. I did 40 or 45 minutes this time.

In making the frittata, it didn’t seem to make sense to try to mix the beans with the eggs. So I put a thin layer of the eggs in the pan and cooked them for a minute, put the beans on top, and poured the rest of the eggs over the beans.

Red beans frittata

1 can kidney beans, drained and rinsed
1 andouille sausage, chopped up
1/2 cup chopped onion
1/2 cup green pepper, diced
1 or 2 cloves garlic, minced
1/2 teaspoon cayenne pepper
chicken broth
fresh ground pepper
olive oil

3 eggs
oil

Brown the sausage briefly in the olive oil. Add the onions and green pepper and cook over medium heat until soft, adding the garlic for the last minute. Add the kidney beans, cayenne pepper, fresh ground pepper and about 1/2 cup chicken broth. Cook at a low simmer for at least half an hour, stirring occasionally and adding more chicken broth as needed to keep it from getting dry.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to a pan and let it get hot. Add a thin layer of the eggs to the pan. Turn the heat down to medium low and let it cook for a minute. Spoon the beans over the top of the eggs. Spoon or pour the remainder of the eggs over the beans. Cook this for about 4 more minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

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New Orleans frittata

New Orleans frittata

The New Orleans tostada got me thinking about making a New Orleans frittata. (It was also the case that I had some of the andouille sausage left in the freezer from making the tostada.) In making the tostada, I couldn’t make up my mind and ended up topping the tostada with both andouille sausage and cajun shrimp. This worked because I could put the sausage on one tortilla and the shrimp on the other. But I didn’t think combining the sausage and shrimp in a frittata made sense. So I decided to go with just the sausage. (I’ll be making a cajun shrimp frittata sometime in the future to make up for not including the shrimp here.)

Then as far as other ingredients for the frittata, the red beans for the tostada included onion, green pepper, and garlic. These sounded good for the frittata as well. And some cayenne pepper.

New Orleans frittata

1 to 1–1/2 andouille sausages sliced in half lengthwise and then sliced, 3/4 to 1 cup
1/4 cup chopped onion
1/4 cup diced green pepper
1 clove garlic, minced
1/4 teaspoon (or more) cayenne pepper
olive oil

3 eggs
olive oil

Brown the sausage in olive oil. Add onions, green pepper, and cayenne pepper, reduce heat and cook until softened, adding garlic for the last minute. Remove from pan.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the sausage, onions, and pepper into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

New Orleans tostada

New Orleans tostada

Once I got started with my unusual tostadas, I keep thinking about different kinds of beans and how they might be used to make a different kind of tostada. Red beans and rice is a staple in New Orleans and Louisiana. So my thinking was to use the red beans as a starting point for a New Orleans tostada.

My first idea was to top the tostada with Cajun shrimp. Can’t get much more New Orleans than that. But then I had the idea of andouille sausage, very much associated with Cajun cuisine. Both sounded ideal and I couldn’t make a choice. So I didn’t. It’s the shrimp on one tortilla, the sausage on the other.

For the red beans, I used canned kidney beans, which some recipes call for. This seemed so much easier than starting with dry beans. I used the whole can of beans, which is more than I need for the tostada. But what else would I use the kidney beans for? I’ll eat the leftover red beans for lunch. The recipe for the red beans was adapted from a number of different recipes. But feel free to use your own approach and spices. I chose to remove the casing before chopping up the sausage, but that certainly is not necessary. I cooked the beans for at least a half hour before starting the sausage, shrimp, and tortillas, so they cooked for at least 40 minutes. Cooking this long (or longer) makes the beans softer, but this is not necessary.

For the shrimp, I used McCormick’s Cajun seasoning and followed a recipe from their website. Again, I am choosing the easiest way, but you could certainly follow a more authentic recipe.

The amounts of cayenne pepper in the beans and the vinaigrette make this moderately spicy. Use more or less to suit your taste.

New Orleans tostada

1 can kidney beans, drained and rinsed
1 andouille sausage, chopped up
1/2 cup chopped onion
1/2 cup green pepper, diced
1 clove garlic, minced
1/2 teaspoon cayenne pepper
chicken broth
olive oil

1 andouille sausage cut into bite-sized pieces
olive oil

4–6 shrimp, depending on size
1 teaspoon Cajun seasoning
butter

2 tortillas
olive oil
romaine lettuce, chopped into smaller pieces

3 tablespoons olive oil
1 tablespoon red wine vinegar
1/8 teaspoon cayenne pepper

To make the red beans, start by browning the sausage in some olive oil. Add the onions and green pepper and cook over medium heat until soft, adding the garlic for the last minute. Add the kidney beans, cayenne pepper,  and 1/2 cup chicken broth. Cook covered at a low simmer for half an hour, stirring occasionally, adding more chicken broth as needed to keep it from getting dry.

Brown the pieces of the second sausage in olive oil. Remove from the pan and wipe out the pan. Melt butter in the pan. Put the shrimp and Cajun seasoning in a small plastic bag and shake to coat the shrimp with the seasoning. Cook the shrimp in the butter until pink on both sides, no more than about 3 minutes. Remove from the pan.

Wipe out the pan again. Heat a thin layer of oil in the pan. When the oil is hot, put in a tortilla, cook for about 30 seconds on each side until it starts to crisp up. You want it a little crispy but not as hard as a tortilla chip. Repeat with the second tortilla.

Place the tortillas side-by-side. Top with a layer of the red beans. Add the romaine. Whisk or shake in a small jar the oil, vinegar, and pepper. Spoon over the romaine. Put the andouille sausage on one tortilla and the shrimp on the other.