About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

Holmes Smokehouse Pecan Smoked Andouille Sausage simmered in a hot creole mustard sauce. OMG. Hot, Hot, Hot, and Good, Good, Good!


  1. 10 ounces Holmes Smokehouse Pecan Smoked Andouille Sausage (none better) sliced on a bias.
  2. 1 teaspoon Badia Blackened Redfish Seaoning (I know this isn't a fish dish, but the seasoning is excellent - use Creole Seasoning instead if you have it).
  3. 2 TBS quality EVOO (divided)
  4. 1/2 large Vidalia or Red Onion, sliced thin.
  5. 1//2 large red bell pepper, sliced into thin strips about 2" long.
  6. 3 or 4 cloves of garlic, smashed, peeled, and finely chopped or minced
  7. 1/2 teaspoon dried thyme
  8. 1/4 teaspoon smoked paprika.
  9. 1/4 teaspoon Dixie Crystal Kosher Salt
  10. 1 TBS finely chopped fresh Basil leaves.
  11. 1 San Marcos Adobo Chipotle Pepper finely diced or chopped.
  12. 3/4 cup Unsalted Chicken Broth or stock.
  13. 1/4 cup *Creole Mustard Sauce.
  14. 1 TBS Red Wine Vinegar.

*MUSTARD SAUCE: I make my own:

  1. 1/4 cup good brown grainy mustard
  2. 1 TBS chopped onion (red if you have it)
  3. 1 TBS good old Grandma's Molasses
  4. 2 TBS White Wine Vinegar
  5. 2 teaspoons San Marcos Chipotle Adobo Sauce (right out of the can)

Mix everything together, store any left over sauce in the refrigerator in an air tight glass container.


  1. Heat 1 TBS EVOO in a heavy cast iron skillet over medium heat and get everything else ready to go:
  2. Slice the onion and red bell pepper,
  3. Slice the Andouille Sausage on a bias, about 1/2 to 3/4" thick slices.
  4. Slice and dice the Adobo Chipotle Pepper.
  5. Smash, Peel, and finely chop the garlic.
  6. Mix together the spices: (1/4 tsp smoked papricka, 1/2 tsp dried thyme, 1/4 tsp Dixie Crystal Kosher Salt)
  7. Fold & chop the fresh Basil leaves.
  8. Measure out the Unsalted Chicken Broth or Stock.
  9. Place the mustard sauce on the side of the stove.


  1. Brown the sausage in the preheated skillet with 1 TBS of EVOO; about 4 or 5 minutes per side.
  2. Remove Sausage from pan and set aside.
  3. Add 2nd TBS of EVOO and add onion, bell pepper, and spices and herbs, and Saute until peppers and onions are becoming soft; add chopped garlic and continue to cook for another minute or two.
  4. Add Chicken Broth or stock, 4 TBS mustard sauce, vinegar, and adobo chipotle peppers.
  5. Stir for a couple of minutes, or untill sauce begins to thicken, then add browned sausage back to the skillet.
  6. Simmer until sausage is heated through, stirring occasionally (about 2 minutes).
  7. Serve immediately (I like to serve over a good blend of rice).

Step 4: TIME TO EAT . . .

A plate of Pecan-smoked Andouille sausage simmered in a spicy hot Chipotle Adobo Sauce served over a blend of black & mahogany rice and accompanied with a frosted mug of Michelob's Cactus Lime Beer! WOW! (And if this is not spicy enough for you, I dare you to add a second San Marcos Chipotle Adobo Pepper to the mix)!

Nutrition: I have prepared the nutritional values of this recipe to the best of my ability using the My FitnessPal Recipe Analyzer.

(The nutrition of my Creole Mustard Sauce is also included; it will probably add about 45 Calories per serving to the recipe).

Some Like It Hot Contest

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