Andouille sausage stuffed shells & Gouda sauce

Jasmin Stewart-Harbin


This can be a main dish. I like to serve as an appetizer! Great for entertaining.

☆☆☆☆☆ 0 votes
25 Min
30 Min
Pan Fry


4 large
andouille sausage
2 stalk(s)
celery stalks chopped
1 medium
yellow onions diced
1 medium
green bell pepper
1 pkg
pasta large shells
1 can(s)
chicken stock
1 Tbsp
cajun seasoning
2 clove
garlic minced
1/4 c
panko bread crumbs
3/4 c
smoked gouda cheese grated
1/4 c
all purpose flour
1 1/2 c
1 tsp
salt and pepper


1Heat a large skillet over medium heat with vegetable oil. Add green bell pepper, Onion, celery, and cook for 6 min until soften. Add Cajun seasoning & garlic cook for additional 3 min then pour mixture in a large bowl.
2In that same skillet add diced or sliced sausage (depends on preference) with a little oil and saute for 8min until cooked through. mix sausage in bowl with cooked vegetable and set aside.
3Place skillet back on heat an add flour. With a spoon scrape skillet to release meat particles. pour in chicken stock slowly and making a roux. Cooked out flour taste approx 3min continuing to stirring in stock. Add in milk continue to stir with a whisk about 8 min. remove from heat and stir in Gouda cheese. Mix well until smooth. Add Salt & pepper if needed.
4In a large pot bring to boil 4 cups of water. Add shells when water boils and cook for 10 min or until al dente. Remove shells and drain place one shell in a muffin tin to fill ( great tip for filling shells)
5Fill each shell with sausage mixture about tablespoon amount. Pour on Cheese sauce and top with bread crumbs, Enjoy!

About Andouille sausage stuffed shells & Gouda sauce

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Southern