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Easy Paella

7 Jan

Another quick week night dinner.

2 TBSP olive oil

4 chicken thighs

1/2 tsp salt

1/4 tsp black pepper

2 cloves garlic chopped

1/2 pound smoked sausage, sliced 1/4″ thick

1 cup uncooked white rice

3 cups chicken broth

1 package Goya Sazon seasoning with Azafran

2 bay leaves

12 medium shrimp, peeled and deveined

1 cup frozen green sweet peas

Heat oven to 375

In a large Dutch oven, heat oil over medium-high heat. Sprinkle chicken with salt and pepper; Place in pot and cook 5 minutes, turning half way through. Remove and set aside. Reduce heat to medium and add garlic and sausage. Cook 1 minutes, stirring constantly. Add rice and stir; stir in broth, Sazon amd bay leaves; bring to a boil. Place chicken in pot and bake for 45 minutes; stirring half way through.

Remove from oven and tuck shrimp under rice. Sprinkle peas on top, cover and return to oven. Bake for 15 minutes

Serves 4

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Smoked Sausage with Green Beans and New Potatoes

2 Jan

2 cups water

1-1/2 pounds smoked sausage, cut into 4 inch pieces

2 medium onions, quartered

1 quart small new potatoes

Salt and pepper to taste

2 quarts fresh green beans, tips and strings removed

Pour water into slow cooker; add sausage and onion. Layer potatoes on top. Add salt and pepper to taste. Place green beans on top; add salt and pepper to taste. Cover and cook on low 8 to 10 hours or until vegetables are tender.

Authentic Red Beans and Rice

31 Dec

This is one of my most requested dishes. A true favorite.

1–12 to 16 ounce package smoked sausage, sliced

1 large onion, diced

1 green bell pepper, diced

2 ribs celery with tops, diced

1 TBSP sugar

3–16oz cans New Orleans style kidney beans***

1–28 oz can crushed tomatoes

1 TBSP minced garlic

Cayenne pepper to taste

1 TBSP smoked paprika

1 TBSP Creole seasoning

1 TBSP smoked cumin

Salt to taste

2 cups cooked white rice

Brown sausage in large Dutch oven over low heat. Remove sausage and drain. Add onion, bell pepper, and celery. Saute  until tender, stirring constantly. Add beans, tomatoes, and spices. Simmer covered for one hour, adding water if needed to prevent sticking. Stir in rice. Remove from heat and let sit for 30 minutes before serving.

***NOTE  When time permits I prefer to use dried pinto beans. It gives the dish a richer flavor.

Using Dried Pinto Beans—Thoroughly rinse a one pound bag of dried pinto beans under running water. Place beans in a Dutch oven and add 6 cups of water. Over medium high heat bring to a boil. Cook until liquid reduces by half. Add 2 cups of water and return to a boil. Reduce by half again. Add 2 cups of water and return to a boil. Beans should begin to make a thick “gravy” reduce and check beans for tenderness. If tender and thick proceed with recipe omitting canned beans.

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