Ingredients

Equipment Needed

• •Belgian waffle iron
• •Hand mixer or stand mixer with whisk attachment
• •10-inch skillet for rendering andouille
• •Wire cooling rack
• •Large mixing bowl

Instructions

1. 1

   Render the andouille

   Set a skillet over medium heat. Add the diced andouille and cook without stirring for two minutes, letting the bottom get golden and crispy. Stir, then continue cooking for another four to five minutes until the sausage is browned on all sides and the fat has rendered out. The kitchen should smell like a Louisiana smokehouse. Transfer the sausage to a paper towel-lined plate, but save every drop of that rendered fat.

   If your andouille renders more than two tablespoons of fat, use it all and reduce the butter accordingly. That fat is pure flavor.
2. 2

   Build your dry ingredients

   Whisk together the flour, sugar, baking powder, baking soda, Cajun seasoning, salt, black pepper, and cayenne in a large bowl. Make sure the leavening is evenly distributed. Taste your Cajun seasoning first; some brands run saltier than others, so adjust accordingly. This is the foundation of your waffle, and it should already smell like Louisiana.

3. 3

   Combine the wet ingredients

   In a separate bowl, whisk together the buttermilk and egg yolks until smooth. Add the melted butter (and rendered andouille fat if using) in a slow stream while whisking. The mixture should be pale yellow and slightly thick from the buttermilk.

4. 4

   Whip the egg whites

   Beat the egg whites with a hand mixer or whisk until they hold soft peaks. They should look glossy and billow gently when you lift the beaters. This step is what gives these waffles their crispy exterior and tender interior. Do not skip it.

   Make sure your bowl and beaters are completely clean and dry. Any fat residue will prevent the whites from whipping properly.
5. 5

   Marry wet and dry

   Pour the wet ingredients into the dry and stir with a wooden spoon or spatula until just combined. Some lumps are fine; they work themselves out. Overmixing develops gluten and makes tough waffles. Fold in the shredded pepper jack and sliced chives, distributing them evenly throughout.

6. 6

   Fold in the egg whites

   Add the whipped egg whites to the batter in two additions. Fold gently with a spatula, using a motion that lifts from the bottom and turns over the top. You want to keep as much air in there as possible. The batter will be thick but airy, almost like a savory cloud.

7. 7

   Add the andouille

   Fold in the crispy rendered andouille, making sure the pieces are distributed throughout the batter. Reserve a small handful to press into the tops of the waffles before closing the iron if you want extra sausage visible on the surface.

8. 8

   Heat your waffle iron

   Preheat your Belgian waffle iron according to manufacturer instructions. When the indicator light says it is ready, spray lightly with cooking oil or brush with melted butter. The iron should sizzle quietly when batter hits it.

9. 9

   Cook the waffles

   Ladle enough batter to fill your iron without overflowing, usually about three-quarters of a cup for a standard Belgian iron. Close the lid and cook until the steam stops escaping and the waffle is deeply golden brown, about four to five minutes. Do not open the iron early. The waffle will tell you when it is ready by releasing easily from the plates.

   The cheese will try to stick. A well-seasoned or non-stick iron is essential. Give it a moment after the indicator light before opening.
10. 10

    Keep warm and serve

    Transfer finished waffles to a wire rack set over a baking sheet in a 200°F oven while you cook the rest. Stacking them directly will make the bottoms soggy. Serve hot with a dollop of sour cream, a few shakes of your favorite hot sauce, and a scattering of fresh chives. The first bite should be crispy, cheesy, smoky, and just a little spicy.

Chef Tips

• •Seek out real Louisiana andouille if you can find it. The stuff from the supermarket works, but genuine smoked andouille from a Cajun butcher transforms this dish. At Lagniappe, we get ours from a family operation outside Lafayette.
• •The buttermilk must be at room temperature. Cold buttermilk shocks the batter and prevents proper rise. Pull it from the refrigerator thirty minutes before you start.
• •For extra crispy waffles, let the batter rest for five minutes after mixing. The flour hydrates and the leavening starts working, giving you a better rise in the iron.
• •These waffles love a fried egg on top. Runny yolk, a little more hot sauce, and you have got yourself a complete Louisiana breakfast.
• •If pepper jack feels too spicy for your crowd, sharp cheddar works beautifully. But I encourage you to try the pepper jack first. The heat is gentle and the flavor is worth it.

Advance Preparation

• •The dry ingredients can be whisked together the night before and stored covered at room temperature.
• •Cooked waffles freeze beautifully for up to two months. Reheat directly from frozen in a 350°F oven for eight to ten minutes until crispy again. The toaster works in a pinch but the oven is better.
• •The andouille can be rendered up to two days ahead and refrigerated. Warm it gently before adding to the batter so the fat stays liquid.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)