Andouille and Rice with Whiskey Remoulade
Shelf-stable sausage over instant rice, with a mustard-mayo sauce mixed in the packet.
- calories
- 780
- weight
- 7 oz
- cal / oz
- 111
- protein
- 26 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 400 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Campfire coals
- Car camping
- Basecamp
- Backpacking
- Canoe / raft
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Shelf-stable andouille sausage | 2 links | dry-cured or vacuum-sealed, not refrigerated fresh |
|---|---|---|
| Instant white rice | 1 1/2 cups dry | |
| Mayonnaise packets | 6 packets, about 1/3 cup | single-serve packets keep without a cooler |
| Creole mustard | 2 tbsp | squeeze bottle or packets |
| Tennessee whiskey | 1 tbsp | from your flask |
| Louisiana hot sauce | 1 tsp | |
| Capers | 1 tsp | drained and chopped at home |
| Red wine vinegar | 1 tsp | carried in a dropper bottle |
| Dried onion and bell pepper flakes | 3 tbsp | |
| Olive oil | 1 tbsp |
Method
- Squeeze the mayo, mustard, whiskey, hot sauce, capers, and vinegar into a small bag. Work it with your fingers until it is one color. Set it aside.
- Slice the sausage into coins. Heat the oil in the pot and brown the coins over medium heat, three or four minutes, turning once.
- Push the sausage to one side, add the dried onion and pepper flakes, and pour in 400 ml of water. Bring it to a boil.
- Add the rice, stir once, cover, and pull it off the heat. Wait five minutes.
- Fluff, then squeeze the remoulade over the top and stir it through. Do not cook it after the sauce goes in.
The original is a grilled sausage sandwich with a whiskey remoulade, which needs a cooler, a grill, and a loaf of bread that will be gravel by day two. The sausage stays, the sauce stays, the bread and the fridge go. Dry-cured andouille and instant rice carry the meal instead, and the rice soaks up the rendered fat that would otherwise soak into a bun.
The remoulade is the point, so it is built cold in a bag and stirred in at the end. Heat splits mayonnaise. Vinegar and mustard cut the fat of the sausage, and the whiskey mostly reads as smoke once it hits warm rice. Single-serve mayo packets are the trick that makes the whole thing shelf-stable.
Packing
Rice and vegetable flakes premixed in one bag. Sauce ingredients go into a small zip bag at home so camp assembly is one squeeze, not six containers. Sausage rides whole and gets cut in camp.
Variations
- Skip the whiskey and add a pinch of smoked paprika for the same smoke without the flask.
- Swap rice for instant grits and eat it as a thick porridge.
- Split it over two tortillas if you want the sandwich shape back.
https://www.lodgecastiron.com/blogs/recipe/andouille-poboy-sandwiches-with-jack-daniels-remoulade