Andouille sausage stuffed shells & Gouda sauce

JJcook1 avatar
By Jasmin Stewart-Harbin

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

serves 12
prep time 25 Min
cook time 30 Min
method Pan Fry

Ingredients

  • 4 lg
    andouille sausage
  • 2 stalk
    celery stalks chopped
  • 1 md
    yellow onions diced
  • 1 md
    green bell pepper
  • 1 pkg
    pasta large shells
  • 1 can
    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
    milk
  • 1 tsp
    salt and pepper
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How To Make

  • 1
    Heat 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.
  • 2
    In 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.
  • 3
    Place 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.
  • 4
    In 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)
  • 5
    Fill each shell with sausage mixture about tablespoon amount. Pour on Cheese sauce and top with bread crumbs, Enjoy!

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