Thursday, October 10, 2013

Macaroni and Tomatoes with Andouille

Classic macaroni and tomatoes pairs up with spicy andouille for a little Cajun kick.
Classic macaroni and tomatoes pairs up with spicy andouille for a little Cajun kick.

Macaroni and Tomatoes with Andouille


Macaroni and tomatoes is a depression era dish that so many folks still have fond memories of.

In its purest form, it's simply lightly stewed fresh garden tomatoes or home canned tomatoes, and pasta, usually elbow macaroni, stirred in, maybe a little butter, and salt and pepper.

That's about it.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Lots of folks jazz it up a bit these days, adding in onion, green pepper, celery, even ground beef, almost turning it into a kind of goulash skillet meal. I like mine with just a few additions - some chopped onion, a bay leaf, a seasoned stewed canned tomato when fresh tomatoes aren't at peak, and some good and spicy andouille sausage.

The andouille is not at all traditional and completely optional, so you can leave it out, or if you'd like to use it, but prefer less heat, substitute a kielbasa or other milder smoked sausage. Even browned cut up hot dogs are good. Remember though, by substituting something other than andouille, you will not have the same flavor as how I've written this recipe, so as always, taste and adjust!

Note: As an Amazon.com Services LLC Associates and member of other affiliate programs, I earn from qualifying purchases linked in my posts.

While fresh tomatoes are amazing here, canned tomatoes, whether store-bought or home canned, are perfectly acceptable for this dish also. I happen to like the Del Monte stewed tomatoes (#ad), especially the seasoned varieties, like this one with basil, garlic and oregano, for the extra flavor it gives.


That's a really tasty product, but you may use whatever type of tomatoes you like, including plain or low sodium. Diced is fine too if you're not a lover of larger chunks of tomato in your recipes. This is super easy to throw together too.

Here's how to make my Macaroni and Tomatoes with Andouille.

Boil 8 ounces (about 1-1/2 cups) of dry macaroni to al dente.


Boil about a minute less than the lower number on the package - in well salted water. Drain and place into serving bowl; set aside.


I love just plain macaroni with tomatoes, but I really love it with andouille sausage tossed in. Sauté a pound of spicy andouille sausage in 1/2 tablespoon of fat over medium heat for about 4 minutes. 


Add 1 cup of chopped onion; cook and stir another 3 minutes until softened.


Add 2 (14.5 ounce) cans of stewed tomatoes.


And their juices and 1 small bay leaf; bring to a boil, then reduce heat to low. If using fresh tomatoes, be sure to reserve all of their juices. Add in a little granulated or brown sugar with fresh or home canned tomatoes also. You won't need it with commercially canned. Let simmer uncovered for 20 minutes at a very low bubble, stirring occasionally and using a spoon to break up the tomatoes.


Taste and add salt, pepper and Cajun seasoning if you like, to taste, but only if needed. I don't usually add any additional seasonings, but if you're making any adjustments to the original recipe, taste and see if you need some! Stir in the finishing butter, if using. Pour mixture over the elbows.


 Let rest, without stirring, until ready to serve.


Stir to combine and serve. Since this dish is kinda heavy on tomato, The Cajun isn't as crazy about it as I am, but, I can enjoy this entire pot all on my little ole lonesome for days, so it's all good!


Delicious. Here's how to make it.

See more of my southern favorites on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!





Unable to view the printable below on your device? Tap/click here.

Posted by on October 10, 2013
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
131006
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed