sausage

Course: 
  • 2 gallons water
  • 1 cup kosher salt
  • 1 cup liquid shrimp boil
  • 4 lemons, halved
  • 4 large onions, peeled and quartered
  • 4 heads garlic
  • 2 pounds small red potatoes
  • 2 pounds smoked sausage cut into 1-inch   pieces
  • 2 pints whole mushrooms
  • 4 ears corn, shucked and quartered
  • 8 pounds unpeeled, head on shrimp, rinsed
  • 2 to 3 pounds ice

Shrimp Boil

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  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 4 quarts water
  • 2 or 3 large onions, chopped
  • 2 cloves garlic, chopped
  • ¼ cup finely chopped parsley
  • ½ cup chopped celery
  • salt and pepper to taste
  • 1 pound sliced okra, fresh or frozen
  • 3 pounds boneless skinless chicken, cut into chunks
  • 1 pound smoked pork sausage, sliced
  • 1 pound crawfish tails (optional)
  • hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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  • ½ pound smoked sausage, halved lengthwise and sliced ½ inch thick
  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1 teaspoon Cajun or Creole seasoning
  • 8 cups chicken broth
  • ½ pound dried black-eyed peas, picked over and rinsed
  • 1 pound collard greens
  • hot sauce
  • salt and pepper
  • hot cooked rice, for serving

Black-eyed Pea and Sausage Stew with Collards

Black-eyed Pea and Sausage Stew with Collards

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Course: 
  • 5 cups water
  • 1⅓ cups whole milk
  • Salt and pepper
  • 1 cup coarse-ground polenta
  • 2 ounces Parmesan cheese, grated (1 cup)
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped fine
  • 1½ pounds sweet Italian sausage, casings removed
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 (28-ounce) can diced tomatoes 8 ounces baby spinach

TO FINISH AND SERVE

4 ounces mozzarella cheese, shredded (1 cup)

Rustic Polenta Sausage Casserole

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Course: 
  • 4 pounds fresh Gulf shrimp, head-on
  • 2 pounds (6 fillets) fresh speckled trout, cut into chunks
  • 1 gallon water
  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onions
  • 1 cup diced celery
  • 1 cup diced mild smoked pork sausage
  • 1 tablespoon minced garlic
  • 1/2 cup chopped parsley
  • 1½ cups diced green onions tops, divided
  • 3 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 2 cups whole milk
  • 2 cups cooked red potatoes
  • 1 cup yellow corn
  • Kosher salt
  • Freshly ground black pepper
  • Louisiana hot sauce

Shrimp & Speckled Trout Chowder

Fish Camp Chowder

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Image courtesy of George Graham

Course: 
  • 3 pounds cubed chicken
  • 2 pounds smoked sausage, sliced
  • 1/4 cup shortening or bacon drippings
  • 2 cups diced onions
  • 2 cups diced celery
  • 1 cup diced bell peppers
  • 1/2 cup minced garlic
  • 8 cups beef or chicken stock
  • 2 cups sliced mushrooms
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt and cayenne pepper to taste
  • Louisiana style hot sauce, to taste
  • 5 cups uncooked long grain rice

John Folse's Chicken and Sausage Jambalaya

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Course: 
  • 2 small eggplant, each about 3/4 pound, cut into bite-size pieces
  • 4 tablespoons olive oil
  • 1 pound sweet Italian pork sausages
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup hearty red wine
  • 1 can (28 oz.) whole plum tomatoes, crushed by hand
  • 3 teaspoons dried Italian seasoning
  • 1 teaspoon red pepper flakes, plus more, to taste
  • 1/2 cup Kalamata olives, pitted and coarsely chopped
  • kosher salt
  • 1 pound ziti or other tubular pasta
  • 2 cups ricotta cheese
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmigiano-Reggiano cheese

Baked Ziti with Sausage and Ricotta

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Course: 
  • 1 (4-pound) pork loin
  • Creole seasoning
  • Sausage Jambalaya
  • Butcher twine

For Jambalaya

  • 1/2 pound smoked sausage, finely chopped
  • 1 sweet onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 garlic cloves, minced
  • 2 cups uncooked long grain rice
  • 1 teaspoon Creole seasoning
  • 4 cups chicken broth
  • 4 green onions, chopped

Jambalaya-Stuffed Pork Loin

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Course: 
  • 8 tablespoons (1 stick) butter, divided
  • 1½ lbs sage sausage, removed from casing
  • 1 large onion, finely chopped (about 2 cups)
  • 4 large stalks celery, finely chopped (about 2 cups)
  • 4 cloves garlic, minced, divided
  • 1/4 cup fresh sage leaves, minced (or 2 teaspoons dried sage leaves)
  • 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
  • 3 whole eggs
  • 2½ lbs (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in 250˚ oven for 1 hour.
  • 1/2 cup fresh parsley leaves, minced
  • 2 tablespoons fresh oregano leaves, minced
  • Kosher salt and freshly ground black pepper
  • 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), rinsed and patted dry

Note: Read more about best bread for stuffing here

Herb-Roasted Turkey Breast And Stuffing

Herb-Roasted Turkey Breast And Stuffing

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Course: 

Potatoes

  • 48 golf ball sized or smaller potatoes
  • 1/2 cup olive oil
  • salt and pepper

 

Toppings

  • butter, melted
  • Creole seasoning
  • shredded cheddar cheese
  • crumbled blue cheese
  • crumbled feta cheese
  • sour cream
  • minced green onions or chives
  • crumbled bacon
  • minced, rendered andouille or other sausage
  • chili
  • steamed broccoli
  • hot sauce
  • minced hot peppers

Baked Potato Bites

baked-potato-bites 

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