Grilled Chicken Andouille Sausage on Mixed Greens

Created by: Howcan Team

Main CourseSalad

Cajun

The history of Chicken Andouille Sausage dates back to the French immigrants who settled in Louisiana, bringing their culinary traditions with them. Andouille sausage is a staple in Cajun and Creole cuisine, known for its smoky, spicy flavor. When grilled and served on a bed of mixed greens, the dish takes on a delightful contrast of textures and flavors. Chefs in New Orleans, such as Emeril Lagasse, have popularized this dish, infusing it with their own unique flair. Today, the best version of this dish can be found in renowned restaurants in the French Quarter, where the sausage is expertly grilled to perfection and served atop a vibrant medley of fresh, crisp greens. The key to getting this dish right lies in the quality of the Andouille sausage, as well as the careful balance of seasoning and grilling to achieve that irresistible smokiness. For a famous alternative method, some chefs prefer to smoke the Andouille sausage before grilling, adding an extra layer of complexity to the flavor profile.