Andouille Sausage, Tomatoes and Rice

image

Andouilli is a smoked sausage made from pork and seasoned with garlic, peppers, onion, and seasonings.  A little spicy.   It’s very common in Louisiana Creole cuisine.  The organic meat market where I purchase all of my meat makes an especially good andouilli.

One pot dishes are always a treat after a long day when you don’t have a lot of time to put a homemade meal on the table.  This is a tasty dish that’s a little kicked up (you can kick it up a little more if you’d like).  Some of the kick comes from the andouilli sausage.  You can prep and cook this dish in less than an hour.  A little bit of New Orleans on your table and only one pan to wash.

Ingredients:

1 T olive oil

1 medium onion rough chopped

1 cup rough chopped pepper (I used an orange bell pepper and a poblano)

3-4 cloves of garlic minced

4 links adouille sausage (a little under one pound)

1 cup long grain rice, uncooked

1 tsp paprika

1 tsp coarse ground black  pepper

1 tsp oregano

1 bay leaf

2 1/2 cups chicken broth

1 pint diced tomatoes

1 T tomato pastee

1 T Franks Hot Sauce

image

Heat the olive oil in a heavy fry pan or Dutch oven.  Dice the onion and peppers, mince the garlic and slice the sausage links.  Saute for about 5 minutes.

image image

image

Measure out the spices and add to the sausage and vegetables along with the rice.

image image

Stir and saute for 1-2 minutes.  Add the chicken broth, tomato paste, tomatoes and Franks.

image

Stir and bring to a boil.  Reduce the heat to low, cover and simmer for 25 minutes.  Remove from the heat and allow the pan to stand, covered, for 5 minutes.  Stir and serve.

image

I served it with some steamed asparagus and a wedge of buttermilk cornbread.  I’ve always been a little wimpy about spice but my palate is adjusting.  I loved this dish.

image

If you’d like, you can add some shrimp to this dish.  After the first 20 minutes of simmering, stir in the shrimp, cover, and continue cooking for 5 more minutes.

NOTE:  I have mentioned this before but recipes always call for one or two tablespoons of tomato paste.  I open both ends of a small can of tomato paste and put the can in the freezer for an hour or so.  Once the paste has firmed up push it out of the can, slice it and freeze individual slices in snack bags.  You always have just the right amount of tomato paste at the ready.

image

Cabbage and Sausage Bake

image

We all like one pan dinners with simple, very basic ingredients. This is a hardy meal that makes a great supper on a cold winter night. Easy to prepare and only one pan to wash!  Preheat the oven to 375.

Ingredients:

1 head of cabbage

dozen or so new potatoes

6 slices thick bacon

2 cups (one large) yellow onion sliced thin

Polish sausage, kielbasa or bratwurst

salt and pepper to taste

2 cups chicken stock

image

Dice the bacon and cook over medium heat for about 5 minutes.

image

 

image

I did everything in my roaster. Thin slice the onion. I used a mandolin but I good knife will work fine. Add the onion to the bacon and drippings and cook over medium heat until the onion is tender.

image

 

image

Once the onions are tender set them aside and sear the sausages to brown them up a bit.

image

While the sausages are browning up wash your potatoes. Cut the cabbage in half, then into quarters. Core the cabbage and cut each quarter in half again.

image

Remove the browned sausage from the roaster and turn off the flame. Arrange the cabbage wedges in the roaster rounded side down.

image

Arrange the potatoes around the cabbage.

image

Add the browned sausage.

image

Add the onions and bacon as well as the drippings. Season with salt and pepper to taste.

image

Pour the broth over everything and cover the pan tightly with foil.

image

 

image

Bake for 90 minutes. Let it sit covered for 15 minutes after you remove it from the oven before serving.

Serve with steamed fresh green beans or broccoli and some nice crusty bread. And, of course, some spicy mustard.

image

Cabbage and sausage bake. It’s what was for supper. My dad would have enjoyed sharing this supper with us.

NOTE:  If you prefer a tomato taste substitute a can of diced or fire roasted tomatoes and one cup V-8 juice or tomato juice for the chicken stock.

 

Rigatoni with Goat Cheese, Sausage and Summer Squash

image

This pasta dish has few ingredients but the flavor combination is perfect.  The goat cheese and spicy sausage give this dish a very rich grown up taste. It’s a dish that will impress guests when served with some good bread and a nice crisp salad. I have made this a couple of times and it’s received rave reviews. And if there are leftovers they reheat nicely.

Ingredients:

1 pound dried rigatoni noodles

3 T olive oil

1 pound hot Italian sausage

1/3 cup thinly sliced shallots

3-4 cloves of garlic minced

4 zucchini and/or yellow summer squash diced

6 oz goat cheese crumbled

1/4 cup chopped fresh Italian parsley

1/4 cup asiago cheese shredded

image

Cook pasta according to package instructions.

In a heavy skillet heat 1 T of olive oil. Remove the casings and break up sausage and cook over medium heat until no longer pink.

image

Remove the sausage to a strainer over a plate and allow the fat to drain off. Remove most of the fat from the skillet. Add 2 T of olive oil and and cook the shallots and garlic over medium low heat until tender, 1-2 minutes.

image

 

image

Increase the heat a little and add the cubed squash and cook 3-5 minutes. Add the sausage back into the skillet and keep warm.

image

Set aside 1/2 cup of the pasta water. Drain the pasta and stir into the sausage, squash mixture. Over medium heat toss the pasta and sausage. Add the pasta water a little at a time…continue adding to keep the pasta moist. Heat for 3-5 minutes. Remove from the heat and add the goat cheese and parsley. Toss until the cheese melts and coats the rigatoni. Transfer to a serving dish and sprinkle with the grated asiago.

image

Voila!  It’s that simple. Isn’t that a beautiful dish!  I served this and a red pasta dish together. Always trying to make sure there is something for everyone. Everyone choose BOTH dishes.

image

You could use penne pasta for this recipe if that’s what you have on hand. I think the next time I make this I will add some mushrooms along with the squash. Both of my pasta dishes had generous amounts of garlic. No vampires in our house!  But you can rein the garlic back if you’d like. I always consider recipes, particularly for savory dishes, as a template that invites us to make modifications and personalize the dish.

Rigatoni with goat cheese, it’s what was for dinner last night AND tonight.