Smoked Sausage, Cabbage and Rutabaga Soup

Ingredients:

12 oz Smoked Sausage or Kielbasa, sliced
2 T Olive Oil
1 Medium Onion, diced
3 Medium Carrots, sliced
3 Celery Stalks, sliced
1 Green Cabbage, thinly sliced
3 Garlic Cloves, minced
6 C Chicken Broth
28 oz Fire-Roasted Crushes Tomatoes, undrained
1 lb Rutabaga, peeled and diced (or red potatoes)
1 T Italian Seasoning
1 Bay Leaf
2 t Sea Salt
1/2 t Black Pepper
1/8 t Crushed Red Pepper

Directions:

In a large pot, cook onion in olive oil over medium heat until translucent. Add sausage, carrots, celery and garlic and cook for several more minutes.

Add cabbage, rutabaga, chicken broth, tomatoes, italian seasoning, salt, bay leaf, black pepper and crushed red pepper.

Put lid on pot.

Check after 10 minutes and stir. Bring to a boil then reduce to low. Simmer, covered, for one hour or until carrots and rutabaga are tender.

Add more salt to taste.

Yield: 8 Servings

* Adapted from https://www.gimmesomeoven.com/cabbage-sausage-potato-soup/

Slow-Cooker Cajun Red Beans and Rice

Ingredients:

1 lb Dried Small red beans (or pinto beans)

13-16 oz Smoked sausage

5 C Water

8 oz Tomato sauce

1 T Worcestershire sauce

1 t Salt

1/2 t Black pepper

1 1/2 T Cajun Spice Mix

2 1/2 T Dried minced onion

Directions:

Combine all ingredients in crockpot and cook on low for 8 hours. 

Serve over rice. 

* Adapted from http://www.plainchicken.com/2012/02/slow-cooker-red-beans-rice.html

Spiced Apple Slow Cooker Smoked Sausage

Ingredients:

2 lbs Smoked sausage or kielbasa, fully cooked

3/4 C Brown sugar

1 C Chunky applesauce

2 T Dijon mustard

2 Garlic cloves, minced

Directions:

Cut sausage into 1- or 2-inch long pieces. 

Combine all ingredients in slow-cooker. Cook on low until thoroughly heated (about six hours). 

Serve over rice or as appetizer. 

Yield: 4-6 servings as main dish or 12 servings as appetizer 

* Adapted from http://pork.betterrecipes.com/appley-kielbasa.html

Sausage Stew

Ingredients:

1 T Butter
2 lbs Smoked sausage, sliced
1 Medium onion, chopped
1 T All-purpose flour
8 C Chicken broth
1 (28 ounce) Can Diced tomatoes with juice
1 t Dried basil
1 T Dried oregano
3 Zucchini, sliced (or 4 C Green beans)
1/2 C Acini di pepe pasta or Orzo pasta, uncooked

Directions:

In a large pot, melt butter and brown the sausage slices with the onion; drain fat. Stir flour into sausage then mix in chicken broth, tomatoes, basil and oregano; bring to boil. Lower heat and simmer approximately 20 minutes. Add zucchini slices (or green beans) and pasta. Continue cooking until zucchini (or green beans) and pasta are done.

* Adapted from http://m.allrecipes.com/recipe/24036/recipetims-sausage-stew

Spanish Rice and Sausage

Ingredients:

2 T Vegetable oil
1 Onion, diced
2 Garlic cloves, minced
1 Pound Smoked sausage, cut into bite-size pieces
1 1/2 C Uncooked white rice
2 C Water
8 Oz Tomato sauce (or to taste)
1 T Mexican seasoning
Salt and black pepper to taste

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 

Stir in the sausage; cook and stir until the sausage is crisp. 

Mix in the rice, water, tomato sauce, seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

* Adapted from  http://www.allrecipes.com/recipe/marthas-spanish-rice-and-sausage/

Chicken Sausage and Peppers Risotto

Ingredients:

3 Chicken breasts (about 5 oz each), uncooked
1 t Salt
1 t Black pepper
1 T Olive oil
1 Pound smoked sausage, sliced
1 Onion, chopped
1 T Paprika
1 T Cumin
1 T Herbes De Provence
1 Bay Leaf
1 t Parsley
4 C Chicken broth, or as needed
1 T Olive oil
1 Large Red bell pepper, chopped
1 Poblano pepper, chopped
12 oz Orzo pasta, uncooked

Directions:

Season chicken with salt and black pepper. Heat 1 tablespoon of olive oil on medium-high heat in a saucepan. Cook chicken until browned, remove from pan, and chop into bite-size pieces.

Cook and stir sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes. 

Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken to the skillet, and pour in chicken stock. 

Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

Remove all chicken pieces and sausage using a slotted spoon. Remove and discard bay leaf. Pour broth into different bowl and set aside.

Heat 1 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed. 

Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta. Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

*Adapted from http://www.allrecipes.com/recipe/risotto-with-chicken-sausage-and-peppers

Sausage Mushroom and Rice Casserole

Ingredients:

1 T Olive oil
2 C Fresh mushrooms, sliced
1 Medium onion, chopped
8 oz Smoked sausage, sliced
1 Medium green bell pepper, chopped
1 Garlic clove, minced
1 C Uncooked long-grain rice
1 (10.5 oz can) Cream of mushroom soup
1 (10.5 oz can) Beef broth


Directions:

In a skillet, saute mushrooms, onion, sausage, bell pepper, and garlic in olive oil until onions are translucent.

Preheat oven to 350 degrees. Combine meat mixture and all other ingredients in a casserole dish. Cover, and bake for 60 minutes.


* Adapted from http://www.allrecipes.com/recipe/easy-mushroom-rice/