CREOLE SHRIMP AND SAUSAGE GUMBO #RAGU
Ragú® Recipe Contest Entry. A creole-style gumbo with Ragu Chunky Super Vegetable Primavera, shrimp, and sausage.
Provided by valdezjan
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium-high heat, cook the bacon until crisp. With a slotted spoon, remove the cooked bacon and set aside. Add the Italian sausage and smoked sausage. Cook for 2 minutes, until lightly browned. Remove the sausages and set aside.
- Whisk the flour into the bacon grease. Cook for 5 minutes, stirring constantly, until the roux is golden brown. Add onion, green bell pepper, celery, and garlic. Cook for 4-5 minutes, until the vegetables are softened.
- Add the creole seasoning, chicken stock, bay leaves, and Ragu Old World Style Marinara sauce. Bring to a boil, then reduce the heat to simmer. Add the cooked bacon, Italian sausage, and smoked sausage. Cover and simmer for 20 minutes, stirring occasionally.
- Add the okra and shrimp. Cook for 10 minutes, until the shrimp is fully cooked.
- Ladle the gumbo into bowls. Top each bowl with cooked rice, and garnish with green onions and cilantro.
Nutrition Facts : Calories 817.3, Fat 42.5, SaturatedFat 13.7, Cholesterol 368.9, Sodium 2905.8, Carbohydrate 44.5, Fiber 2.2, Sugar 7.3, Protein 59.8
RAGU SAUSAGE AND POLENTA BAKE #RAGU
Ragú® Recipe Contest Entry. This beautiful casserole comes together in minutes with the use of flavorful Ragu Pasta sauce and prepared polenta. It's layered with Italian sausage, peppery arugula, and creamy goat cheese, and is a comforting dish your family will love.
Provided by haveyourselfatime
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- In a deep, heavy skillet, brown the Italian Sausage. Drain off the fat and set aside. Wipe out the skillet.
- To the same skillet, add the canola oil and heat to 360 degrees.
- Place the bread crumbs in one bowl, the eggs in another, and the flour in a third bowl. Add the salt and 1/2 tsp of the pepper to the flour and stir.
- Slice the polenta into 1/2 inch rounds. Dip each slice in the seasoned flour, then the egg, then the bread crumbs. Repeat with all of the polenta.
- Fry each polenta round for about one minute per side, just until browned. Drain on paper towels.
- In an 8 X 8 casserole dish, pour about 3/4 cup of the Ragu and spread it around with a spoon.
- Alternately layer a tablespoon of sausage and a polenta round, overlapping the rounds as you go. Fill the entire dish with alternating polenta and sausage.
- Spoon the remainder of the Ragu onto the casserole. Top it with 1/2 of the arugula. Then, pinch off clumps of the goat cheese and scatter them around the surface of the dish.
- Bake for 20 minutes, just until the ingredients are heated through.
- Top with the remaining arugula and black pepper. Cut into squares and enjoy.
Nutrition Facts : Calories 1196.4, Fat 94.4, SaturatedFat 19.3, Cholesterol 167.8, Sodium 2595, Carbohydrate 50.2, Fiber 2.6, Sugar 3.2, Protein 36.4
SHRIMP AND ITALIAN SAUSAGE FRA DIAVOLO #RAGU
This spicy and hearty dish is quick and easy, you can use any seafood such as shrimp, scallops and firm flesh fish in this recipe. Ragú® Recipe Contest Entry
Provided by drdan53479
Categories Sauces
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, add the chopped red bell pepper, add the Ragu Pasta sauce. Heat on medium until hot. Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp (or seafood of your choice). Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add the Italian sausage and cook for 2 minutes. Add shrimp and sausage to the Ragu Pasta sauce, and stir in the chopped arugula. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
Nutrition Facts : Calories 426.6, Fat 16.7, SaturatedFat 4.2, Cholesterol 89.4, Sodium 702.1, Carbohydrate 46.1, Fiber 2.2, Sugar 2.5, Protein 21.4
CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU
Make and share this Creamy Polenta and Garlic Lemon Shrimp #Ragu recipe from Food.com.
Provided by Yvetta L.
Categories Sauces
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
- To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
- To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
- To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
- Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.
Nutrition Facts : Calories 410.8, Fat 13.5, SaturatedFat 6.6, Cholesterol 172.8, Sodium 1272.2, Carbohydrate 45, Fiber 4.2, Sugar 6.3, Protein 29.2
SAUSAGE AND SHRIMP WITH LOW CARB "POLENTA" #RAGU
Make and share this Sausage and Shrimp With Low Carb "Polenta" #Ragu recipe from Food.com.
Provided by gfontenot
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut sausage into 1/2 inch slices. Sauté until browned and cooked through. Drain excess grease and add pasta sauce. Bring to a boil and add shrimp cooking until shrimp are pink. Keep warm.
- Cut cauliflower into pieces. Bring a large pot of salted water to a boil. Boil cauliflower until tender. Drain very well. Place into food processor with oil, salt, pepper and cheese. Process until smooth.
- To serve place a serving of "polenta" into a serving bowl topped with Arugula then the sausage and shrimp mixture. Toast pine nuts in a dry pan and sprinkle onto finished dish. Serve hot.
Nutrition Facts : Calories 805.2, Fat 63, SaturatedFat 30.4, Cholesterol 193.5, Sodium 2218.9, Carbohydrate 14.8, Fiber 3.5, Sugar 6.7, Protein 47.3
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