Andouille Bread

Makes 2 halves of french bread loaf

This appetizer is “gone in 60 seconds”! The version below is the cajun version, but I have also tried it with chorizo, Mexican cheeses and seasonings. It went over just as well as the cajun version.

ingredients

1 loaf French bread
2 links andouille diced
1 medium onion finely diced
6 scallions diced
1 T. minced garlic (I use closer to 2+)
1/2 stick butter
1 T. bacon grease
2-3 T. extra virgin olive oil
Salt and Pepper
The above will be cooked.....
Margarine or butter
E. V. (Extra Virgin) Olive Oil
Garlic Powder
Creole Seasoning
Grated cheese of your choice

directions

1
In a pan melt the butter and bacon grease, add the olive oil and all of the cooking ingredients. Sauté on a medium fire until the onions are clear, about 10 minutes.
2
Slice the bread in half and spread a thin layer of margarine on it. Drizzle a little olive oil on it and spread the oil around with a butter knife. Sprinkle a little garlic powder and Creole seasoning.
3
Top the bread with the cooked ingredients spreading evenly. Sprinkle a light coating of cheese over it all.
4
Bake at 400°F for about 20 minutes or until edges of bread start to brown.
5
Cut in 2 inch wide pieces and serve.
6
(I used chorizo (Mexican sausage) with taco seasoning instead of cajun, and queso fresco cheese mixed with the packaged Mexican or taco mix cheese.)