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Andouille Cream

  • Yield: 2 cups


  • 1 teaspoon olive oil
  • 2 ounces chopped andouille sausage, casings removed
  • 3 tablespoons peeled and chopped Italian plum tomatoes
  • 3 tablespoons chopped green onions
  • 2 tablespoons chopped onions
  • 1 tablespoon minced garlic
  • 1/2 cup Basic Chicken Stock
  • 1 1/2 cups heavy cream
  • 2 teaspoons Emerilís Creole Seasoning
  • 1/2 teaspoon salt


  • Heat the oil in a nonreactive saucepan over high heat. Add the andouille and sautÈ, breaking up the sausage with the side of a spoon, for 1 minute. Add the tomatoes, green onions and onions, and garlic and stir-fry for 1 minute.
  • Stir in the stock and deglaze the bottom of the pot. Add the cream, Creole Seasoning, and salt, and bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring occasionally, for 12 minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.