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Spicy Sausage and Potato Soup

22 Feb

spicy sausage and potato soup01The recipe calls for andouille sausage. I usually keep some frozen on hand but was unknowingly out at the time I made this. I used some standby hot Italian sausage in place of the Andouille and found that it complimented the other ingredients just fine. Derek commented that the soup was full of flavor. In a very good way. I think.

Ingredients

3 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
12 to 16 ounces andouille sausage or other smoked sausage
1/4 cup flour
1/2 cup chopped green onions
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried leaf basil
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3 cups chicken broth
2 pounds baking potatoes, peeled and diced
1 1/2 cups heavy cream

In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned. Stir in the flour until smooth and well-blended; stir in green onions, parsley, basil, salt and pepper. Continue cooking, stirring, for 1 minute. Blend in the chicken broth. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender. Stir in the heavy cream and continue cooking until heated through.

Recipe from southernfood.about.com
Photo by me, My Little Food Spot

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Cajun Shrimp and Rice

9 Nov

Ingredients

  • 1/2 cup dry rice
  • 2  tablespoons olive oil, divided
  • 2  pounds peeled and deveined large shrimp
  • 1  tablespoon Cajun seasoning, salt-free
  • 3 cloves minced garlic
  • 1  bell pepper, chopped
  • 1/2 onion, chopped
  • 1/4  cup chopped green onions
  • 1/4  teaspoon dried thyme
  • 1/2  cup canned Italian-style stewed tomatoes, undrained
  • 1/2  teaspoon salt
  • 1/8  teaspoon black pepper

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper, onion, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

Recipe by Southern Living

Photo by me, My Little Food Spot

Sweet Potato and Andouille Soup

22 Feb

Sweet, smooth, and spicy. Derek made the comment, in regards to this soup, that I pick recipes he would never have chosen, but end up being really tasty.  I certainly come up with some doozies from time to time (usually when we have unexpected company), like this weird chicken-sausage mozzarella casserole or a crockpot meatloaf that totally bombed, but I wholeheartedly agree with him on this one.  The sweet potatoes lend a natural sweetness while the cayenne and andouille provide a wonderfully salty heat.  Great, great flavor and very unique, but not foreign; rather comforting, actually.  But, boy do I need to invest in an immersion blender.  It would be so much easier and safer than transferring hot soup.

Ingredients

  • 3 tablespoons peanut oil
  • 1 1/4 pounds sweet potatoes
  • 1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link sausage
  • 1 cup julienned onions
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1 quart chicken broth
  • 1/2 cup heavy cream
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh chives

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.

Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve.

Recipe from Emeril Lagasse

Photo by mylittlefoodspot

Cajun Red Beans and Rice

10 Dec

Tasty. Hearty. Easy.

It looks like a long list of ingredients, but aside from a little chopping, it is so simple to make.

Ingredients

  • 2  tablespoons  olive oil
  • 2 or more  (3-ounce) chicken or pork andouille sausage links, chopped
  • 1/2  onion, chopped
  • 1/2 bell pepper, chopped
  • 2-3 celery hearts, chopped
  • 1 1/2  teaspoons Cajun seasoning
  • 1/4  teaspoon  salt
  • 1/2  teaspoon  dried oregano
  • 2  garlic cloves, minced
  • 1  (15-ounce) can red beans, rinsed and drained
  • 1/4  cup  water
  • 1  (14.5-ounce) can diced tomatoes, undrained
  • 1/4  teaspoon freshly ground black pepper
  • 4  cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onion, bell pepper, and celery to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Nutritional Information per 3/4 cup mixture + 3/4 cup rice
Calories:  336
Fat:  8.4g (sat 1.8g,mono 5.1g,poly 1.3g)
Protein:  12.7g
Carbohydrate:  51.6g
Fiber:  5.9g
Cholesterol:  36mg
Iron:  3.3mg
Sodium:  698mg
Calcium:  90mg
photo by knorrbuzz

Cajun Chicken Fettuccine

21 Apr

A very flavorful dish with a slight kick.  I think I will add a little cayenne or hot sauce next time to step up the heat.  I used an orange bell pepper that I happened to have on hand.  It gave the sauce an orangy hue and tasted fine, but Derek and I both agreed a green bell pepper would give it a little more bite and less sweetness and make it a tad more Cajun-esque.

The original recipe called for 2 oz. fettuccine which seemed like a ridiculously little amount of pasta so I upped it to about 6 oz. and still thought that wasn’t enough.  So I wrote 8 oz. in the recipe below.  Basically, what I’m trying to say is, dump based upon your best judgment and personal preference.

Derek says:

Zesty but not too spicy. Zingy but not stringy. Made not with linguine, but with fettuccine.

Charity says:

Ingredients

  • 8 oz. uncooked fettuccine
  • 2 boneless, skinless chicken breast halves, cut into 1 inch pieces
  • 1 tsp. Cajun seasoning
  • 4 tsp. olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup thinly sliced green onions
  • 1/2 cup medium green pepper, diced
  • 2 cloves garlic, minced
  • 1 T. cornstarch
  • 1 cup half-and-half cream
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. grated Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, sprinkle chicken with Cajun seasoning.  In a large skillet, cook chicken in 2 tsp. oil over medium eat until no longer pink.  Remove with a slotted spoon and keep warm.  Add remaining oil to the drippings; saute the mushrooms, onion, green pepper and garlic until crisp-tender.

Combine cornstarch and cream until smooth; stir into vegetable mixture.  Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.  Add salt if desired and pepper.  Return chicken to the pan.  Drain fettuccine and add to pan; toss gently.  Cook for 1-2 minutes or until heated through.  Sprinkle with Parmesan cheese.

Recipe inspired by LaDonna Reed of Ponca City, OK

Photos by me

Cajun Omelet

6 Apr

Have I ever mentioned that I love eggs?  They are my go-to when I’m short on time or have forgotten to thaw out any other meat.  Unless I’ve just made gumbo (and therefore have some andouille sausage on hand), this recipe requires a little grocery planning, but, with my food processor doing all the chopping, it’s darn quick to prepare and very filling.

Ingredients

  • 3 teaspoons  butter, divided
  • 3/4 cups sliced andouille sausage
  • 1 small plum tomato, seeded and chopped
  • 1/4 medium onion, chopped
  • 1/4 medium-size red bell pepper, chopped
  • 1 celery rib, chopped
  • 1 clove minced garlic
  • 1/2 teaspoon Creole seasoning, divided
  • 6 large eggs
  • 1/2 tablespoon chopped fresh parsley
  • Vegetable cooking spray
  • 3/4 cups (3 oz.) shredded Monterey Jack cheese
  • Hot sauce

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/4 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Whisk together eggs, parsley, and remaining 1/4 tsp. Creole seasoning.

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-half of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Sprinkle 1 side of omelet with one-half each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Makes two omelets.

Recipe from SouthernLiving

Photo by mylittlefoodspot

Chicken and Sausage Gumbo

26 Nov

Gumbo-001This is the first meal that Derek and I prepared together.  Neither of us had ever eaten gumbo and this recipe became an instant favorite.  We love the soft texture of the okra and the chewiness of the rice, countered by the crunch of the peppers and celery.  The andouille sausage  provides a nice level of saltiness and smoky heat.  Derek and I have made this many times and quite often find ourselves saying, gumbo sounds good, when we’re at a loss for menu ideas.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 medium chopped onion
  • 1 stalk chopped celery
  • 1/2 cup chopped green sweet pepper
  • 1/4 tsp ground red cayenne pepper
  • 1/4 cup cooking oil
  • 4 cloves garlic, minced
  • 1/4 tsp black pepper
  • 14 1/2 oz. chicken broth, heated
  • 1 1/4 cups water, heated
  • 1 1/2 cups chopped cooked chicken
  • 8 oz. andouille sausage, halved lengthwise and cut into 1/2 inch slices
  • 10 oz. frozen cut okra
  • 2 bay leaves
  • 3 cups hot cooked rice
  • filé powder (optional)

For roux, in a large heavy saucepan or pot combine flour and oil till smooth.  Cook over medium-high heat for 5 minutes, stirring constantly.  Reduce heat to medium.  Cook and stir for 10 to 15 minutes more or till the roux is dark reddish brown (like the color of a penny).

Stir in onion, celery, sweet pepper, garlic, black pepper and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.

Gradually stir in hot chicken broth, hot water, chicken, sausage, okra and bay leaves.  Bring to boiling; reduce heat.  Cover and simmer about 15 minutes or till okra is tender.  Discard bay leaves. Serve in bowls with rice. If desired, stir 1/4 to 1/2 tsp filé powder into each serving.  Makes about 7 cups.

Recipe courtesy of Better Homes & Gardens

Photo by me, mylittlefoodspot