Andouille Stuffed Pumpkin
Cuisine: Cajun
  • 1 Pumpkin
  • Andouille (or other sausage of your choice) sliced into rounds
  • Onion or Scallions, finely diced
  • Garlic, finely diced
  • Celery, finely diced
  • Bell Pepper, finely diced
  • Croutons (or cubed herb stuffing)
  • Tart Apple, peeled & diced
  • Thyme
  • Heavy Cream
  • Nutmeg
  • Cayenne
  1. Preheat oven to 350.
  2. Cut a hole in the top of the pumpkin and remove the stem. Cut the strings off the bottom of the stem end and set aside.
  3. Using a serving spoon, thoroughly scrape out the insides and then add some salt & pepper.
  4. Finely dice the onion, garlic, bell pepper, and celery and saute in a little butter or oil until slightly softened, about 2 or 3 minutes.
  5. Put in a bowl and add the croutons, diced peeled apple, and thyme.
  6. Saute the the sliced rounds of andouille until lightly brown, remove, blot grease and cut up. Add to the bowl with the other ingredients and give it a good stir.
  7. Spoon it into the pumpkin's cavity leaving a little space at the top.
  8. Add some nutmeg, cayenne, and salt to the heavy cream and pour it into the pumpkin. The cream can be a little below the top since it will bubble up while cooking.
  9. Place the stuffed pumpkin in a greased or parchment lined pan, put the stem end back on top and cook till the pumpkin is soft, about and hour and a half.
A good alternative to the sausage rounds is to use loose sausage or remove the sausage from its casing, crumble it and saute.
Use croutons made from dense breads that have been well toasted, Pepperidge Farm loose or cubed stuffing is good. If you're using your homemade croutons don't use ones made from a soft white or egg bread as they will go slimy on you.
An alternative filling would be substituting slightly under cooked rice for the croutons.
You can use fresh or dried thyme just remember that it's powerful so don't use too much.
If you decide to use the seeds you'll notice that they're covered with slimy strings. To destring and deslime them just rinse them in a pan then dump them in a salad spinner and they will be ready to toast in a pan on the stove or in the oven.
Recipe by The FrangloSaxon Cooks at