ROUSES.COM
13
ANDOUILLE CHILI
When New Orleans hosts a Super Bowl you know the fans expect good food!
James Beard award-winning chef Donald Link worked with the NFL and Center
Plate to create the dishes served during the 2013 Super Bowl in New Orleans.
On the menu for the 70,000 hungry fans who filled the Mercedes-Benz Super
Dome? Alligator chili made with alligator sausage. We made the chili in our
test kitchen with our Andouille, but you can use alligator sausage instead.
Look for it in our Seafood Department.
WHAT YOU WILL NEED
1 tablespoon Rouses vegetable oil
2
pounds Rouses Andouille sausage cut into ½-inch pieces
1
tablespoon minced garlic
2 cups chopped yellow onions
2
tablespoons chili powder
1
tablespoon Creole seasoning
2
teaspoons ground cumin
1
(12-ounce) bottle dark beer like Abita Turbodog
1
(28-ounce) can whole tomatoes, crushed, and their juices
3
tablespoons tomato paste
1
teaspoon sugar
6
cups Camellia red kidney beans, cooked, and rinsed
Rouses salt and freshly ground black pepper to taste
1 cup grated mild or medium cheddar cheese for garnish
6
dollops of sour cream
1
cup finely chopped green onions for garnish
HOW TO PREP
In a large heavy pot, heat the oil over medium-high heat. Add the Andouille and brown on all sides, about
five minutes. Add the garlic, onions and dry seasonings and cook, stirring often, until garlic and onions are
soft, about four minutes. Remove Andouille from pot and deglaze with the beer, cooking until beer foam
subsides, approximately one minute.
Add Andouille back to pot. Add crushed, whole tomatoes, tomato paste, sugar, and kidney beans to the pot.
Stir until completely blended, bring to a boil, then lower heat to medium-low. Simmer chili uncovered, for
30 minutes, stirring occasionally to keep chili from sticking to the bottom of your pot. Season with Rouses
salt and pepper to taste.
Serve hot, sprinkled with grated cheese, green onions and a dollop of sour cream. (Serves 6)
more
RECIPES
ALI ROUSE’S CORNBREAD
I usually just use the Jiffy mix, but when I have time, I make cornbread from
scratch. I use my 10-inch black iron skillet, but an 8-inch square baking pan
works, too. If you have bacon drippings, you can substitute for the butter or oil.
Some people add sugar to their recipes, but I like savory cornbread with chili.
WHAT YOU WILL NEED
4 tablespoons butter or Rouses vegetable oil
1½ cups medium-grind cornmeal
½
cup all-purpose flour
1½ teaspoons baking powder dissolved in a bit of water
1
teaspoon salt
2
eggs
1¼ cups buttermilk
*Add ¼ cup sugar to dry mix if you prefer a sweeter cornbread.
HOW TO PREP
Preheat oven to 375 degrees. Mix the cornmeal, flour, baking powder and salt in a bowl. Add eggs and milk,
stirring to combine. Let sit for 15 minutes so the liquid is absorbed. You can add more milk if the batter is
too dry. Put butter in skillet and place in oven.When butter is melted, remove skillet from the oven and swirl
to completely grease the sides. Add batter and lightly shake to even out. Return skillet to oven, and bake
for 30 minutes or until top is lightly browned and sides have pulled away from pan. I stick a toothpick into
center. When it comes out clean, the cornbread is done.
UNCLE ROB’S CHILI
WHAT YOU WILL NEED
3 stalks celery, diced
2 large onions, diced
1 large bell pepper
1 can diced tomato (Rotel)
2 15-ounce cans tomato sauce
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
1 small can diced chiles
1 12-ounce beer (Abita Turbodog or Amber)
1 tablespoon brown sugar
½ cup cola
½ cup chili powder
¼ cup cumin
⅛
cup paprika
Pinch of cayenne (optional)
1 pound ground turkey
1 pound ground beef
1 pound green onion pork sausage
1 can beef broth
Rouses salt and pepper to taste
1 cup grated mild or medium cheddar cheese
for garnish
6 dollops of sour cream
1 cup raw white onions for garnish
Saltine crackers
HOW TO PREP
In a large heavy pot, brown ground meats. Add
chopped seasonings until wilted. Add remaining
ingredients and bring to a low boil, stirring often.
Cover pot, lower to a simmer and cook for at least
3 hours, stirring occasionally. Taste and adjust
seasonings. Serve hot with Saltine crackers and
garnishes on the side. (Serves 8)
Ali cooking with her Uncle Rob in Rouses Test Kitchen.
