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WAYNE JACOB’S ANDOUILLE CHEESECAKE

½ cup butter Serves 12
½ link Wayne Jacob’s andouille
casing removed and sliced This delicious, savory cheesecake can be served
1 leek, chopped and washed warm or cold. It is perfect for parties and can be
1 red pepper, seeded and diced made into bite-size hors d’oeuvres as well.
16 oz. cream cheese
⅔ cup mayonnaise Melt butter in a large pan over medium heat. Sauté
3 eggs andouille, leek, and red pepper. In a stand mixer,
2 tbsp. Creole mustard combine cream cheese, mayonnaise, eggs, mustard,
1 tsp. salt salt, pepper, and biscuit mix. Add andouille mixture
1 tsp. black pepper to cheese mixture and mix well to incorporate.
2 tbsp. biscuit mix
Crust
Crust In a separate bowl or food processor, combine all
1 ¼ cups Italian breadcrumbs crust ingredients. Press crust into greased 9 inch
½ cup grated parmesan cheese springform pan and bake at 350°F for 10 minutes.
3 tbsp. butter Pour andouille and cream cheese mixture into crust
½ cup pecan pieces and bake at 350°F for 1 hour or until set. Remove
3 dashes Tabasco® from oven and let rest for at least 30 minutes before
removing the spring form mold.

LOUISIANA’S RIVER PARISHES

The Andouille Trail is a unique culinary byway in Louisiana’s River Parishes that will introduce you to
our contribution to Louisiana cuisine. You’ll find producers with wooden smokehouses, recipes that
have been handed down for generations, and restaurants serving up andouille in traditional and
inventive new ways.
866-204-7782 | 985-359-2562 | andouilletrail.com

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