Richard’s Cajun Andouille Gougères
Chop Richard’s Andouille into bite sized pieces
1
Boil 1 cup of water, melt 1 stick of butter, add 1tsp Cajun seasoning, and mix 1 cup flour into it
2
Add one egg at a time on medium high speed (4 eggs total)
4
At first, it will look like curds. Once all 4 eggs are mixed, bump speed up to high until it is just fluffy
5
Add Andouille (2 links) and mix cheese (2oz gruyere, 2oz cheddar)
6
Scoop onto a baking sheet lined with parchment paper
7
Mix one egg and brush it on top. Sprinkle with salt flakes
8
Bake at 425F for 15 minutes and 375 for 15 minutes
9
Let’s eat!
10
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