Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red pepper, and cumin in a large bowl and mix well.

Slice the andouille sausage into thin coins on the bias. Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned ...

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions.

1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick. 1 10-ounce bag frozen sliced okra, thawed and drained. 3 stalks celery, sliced 1/2 inch thick.

4 to 5 links andouille sausage, sliced into 1/4-inch slices. 6 tricolored peppers, ribs and seeds removed, sliced 1/4-inch thick. 2 large red onions, sliced 1/4-inch thick.

Deselect All. 1 red bell pepper, seeded and diced. 1 green bell pepper, seeded and diced. 2 large onions, diced. 2 celery stalks, diced. 3/4 cup vegetable oil or lard

Deselect All. 2 tablespoons canola oil. 8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup) 1 small yellow onion, thinly sliced (about 2 scant cups)

8 ounces smoked andouille sausage, diced (about 1 1/2 cups) 1/4 cup all-purpose flour. 1/4 teaspoon cayenne pepper. 3 cloves garlic, finely chopped. 2 red and/or green bell peppers, chopped.