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Andouille Sauce, a Page Out of Paul Prudhomme's Book

From Foodista · 6 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Andouille Sauce, a Page Out of Paul Prudhomme's Book

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

56Calories
2 gProtein
0 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Celery1 stalk (40g)6
Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the onion

How well each one fits the dish's main ingredients (celery, pepper):

  1. Carrotfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against celery, pepper. Candidates are from the same food group and used in at least 100 recipes.