Andouille and Macaroni

Andouille and Rice is an excellent dish, but I had no rice, so I decided to adapt with elbow macaroni instead.

• 2 tblsp vegetable oil
• 1/2 tblsp Cajun seasoning
• 1/3 cup elbow macaroni, cooked according to instructions and drained
• 1 andouille sausage
• water
• dash of liquid smoke

1. In a mixing bowl, mix 1 tblsp vegetable oil and Cajun seasoning. Toss the cooked and drained elbow macaroni in the seasoned oil and set aside.
2. Fill a small skillet with 1/4” water and add a dash of liquid smoke. Put in the andouille and turn the heat to medium low. Cook the sausage until the liquid has evaporated, turning the sausage occasionally.
3. Once the liquid has evaporated, remove the sausage.
4. Add 1 tblsp vegetable oil and heat to medium. Fry the sausage on both sides. Slice and add to the mixing bowl.
5. Toss to coat thoroughly.