CAJUN-STYLE BEANS AND SAUSAGE
Beans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. The sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice that chicken sausage is used in this dish. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.
Nutrition Facts : Calories 355 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 759mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 11g fiber), Protein 18g protein.
SHRIMP AND SMOKED SAUSAGE JAMBALAYA
In partnership with Hillshire Farm Brand, we're helping you make dinnertime easy, quick, and delicious. Here, a medley of sweet and spicy flavors comes together in this classic Cajun dish.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
- Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 49.6 g, Cholesterol 114 mg, Fat 14.5 g, Fiber 3.3 g, Protein 20.4 g, SaturatedFat 4.3 g, Sodium 979.4 mg, Sugar 5.4 g
SMOKED HABANERO FONTINA SAUSAGE
Provided by Food Network
Time 18h
Yield about 15 servings
Number Of Ingredients 16
Steps:
- Cube beef, pork butt and fatback to 1 1/2 to 2 inches. Toss the garlic and habaneros with the cubed meat and fat in a large bowl. Combine salt, pepper, cilantro, coriander, paprika, onion powder and red pepper together in a bowl, then distribute over the meat mixture and mix by hand to make sure all the meat is well coated. Cover tightly with plastic wrap and refrigerate overnight, or up to 2 days.
- Grind meat mixture with medium die on a meat grinder to create sausage blend. Add peach puree and ice water and incorporate by hand until evenly distributed. Combine fontina cheese with sausage blend and mix thoroughly by hand to ensure even distribution. Refrigerate until sausage is below 40 degrees, at least 2 hours.
- Prepare hog casings by rinsing and soaking for 30 minutes in tepid water prior to stuffing.
- Stuff the sausage mixture into prepared hog casings and coil or link to desired size. You may choose to separate the links at this point or leave them linked. Hang or lay on a drying rack in the refrigerator for a minimum of 6 hours, or up to overnight. This lets the casings dry out to form pellicle, which aids in smoke absorption.
- Heat a smoker to 225 degrees F.
- Smoke sausage using wood of your choice until an internal temperature of 150 degrees F is reached, about 45 minutes. Rest 15 minutes. Enjoy!
CAJUN HABANERO SAUSAGE
Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest.
Provided by Pokey in San Antonio
Categories Pork
Time 1h
Yield 15-20 links, 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Grind pork butt with 1/4" plate.
- Mix all ingredients really well. Let stand in refrigerator over night.
- Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
- Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
- Remove cover and continue cooking until water is gone and sausages are browned.
- Or cook on grill over medium coals until brown.
- Note: If you have a smoker, these are great smoked.
Nutrition Facts : Calories 530.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 530, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 43.5
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ONE POT CREAMY CAJUN SAUSAGE PASTA - PASS ME SOME TASTY
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Reviews 18Calories 475 per servingCategory Dinner
- Add the sausage to a large skillet or braiser over medium heat and sear the sausage medallions on both sides, until they crisp up a bit, about 4 minutes total (see notes). Remove and set aside on a paper towel lined plate. Don’t get rid of that sausage oil!
- Add the mushrooms, peppers, and garlic to the same skillet you cooked the sausage in and sauté for about 3 minutes, or just until the mushrooms begin to brown.
- Next, add the pasta, fire-roasted tomatoes, chicken broth, and cajun seasoning to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
- Once boiling, turn the heat down to medium and let the pasta simmer for roughly 12-15 minutes (see notes), stirring every couple of minutes until the pasta is tender and cooked al dente.
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4.9/5 (10)Servings 6Cuisine American, Cajun, CreoleCategory Main Course
- Heat the oil in a stock pot or large dutch oven of medium-high heat. Add the sliced sausage and cook, stirring frequently, until the sausage has browned. Use a slotted spoon to remove the sausage to a plate. Set aside.
- Add the diced onion, bell pepper, and celery. Cook until the vegetables are tender - about 5 minutes. Add the garlic and cook for about 1 minute.
- Add the broth, Red Gold Crushed Tomatoes, and Red Gold Diced Tomatoes. Add the Creole seasoning. Bring to a boil. Stir in the rice and browned sausage. Reduce the heat to a simmer and cover. Cook about 20 minutes, stirring occasionally, until the rice is tender to your liking. Taste and add additional Creole seasoning or salt and pepper to your taste. Add the shrimp and cover. Cook for an additional 3 to 5 minutes or until the shrimp are pink and cooked through. Allow to rest for about 5 minutes, then stir and serve topped with sliced green onions, if desired.
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