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

How to Make Andouille sausage stuffed shells & Gouda sauce


  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!

Printable Recipe Card

About Andouille sausage stuffed shells & Gouda sauce

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

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