- 2 tablespoons vegetable oil
- 1 pound smoked sausage, cut crosswise into 1/4-inch slices
- 1/2 pound cubed ham
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 2 (15-ounce) can black-eyed peas with jalapenos
- 2 cups beef broth
- 4 to 5 cups cooked long-grain rice
- Salt and cayenne to taste
Reserve your Turducken today! Don't get caught in the holiday rush. Here's How
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Wednesday March 17th, 2010
Grilled Shrimp with Smoked Sausage
Here is a great dish to offer for a casual supper on Sunday night.
GRILLED SHRIMP WITH SMOKED SAUSAGE
Makes 4 to 6 servings
- 24 large shrimp, peeled and deveined, tails on
- 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
- 3 tablespoons olive oil
- 3 tablespoons butter or margarine, melted
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped basil
Thread the shrimp and sausage alternately on skewers. Combine the olive oil, butter, lemon juice, salt, cayenne, black pepper and basil in a small bowl and mix well. Brush the mixture on the shrimp and sausage. Grill over a medium-hot fire for three to four minutes, turn and cook for three to four minutes or until the shrimp turn pink and are firm.
Serve with pasta that has been tossed with Parmesan cheese, olive oil and freshly ground black pepper, or on a bed of rice pilaf.
Friday January 1st, 2010
Happy New Years! Black-Eyed Pea Jambalaya
AND ON TO THE NEW YEAR
Don’t forget to get your black-eye peas ready for a New Year’s Day meal.
BLACK-EYED PEA JAMBALAYA
Makes 8 to 10 servings
Sunday December 6th, 2009
Sausage and Rice Stuffing
To stuff a turkey, ducks or even Cornish game hens, this is a fine recipe. Just be sure the stuffing is cooled before shoving it into the cavities of your chosen bird(s).
SAUSAGE AND RICE STUFFING
Makes about 8 cups
- 1/4 cup golden raisins
- 3 tablespoons pine nuts
- 3 cups water
- 6 tablespoons butter
- 1 teaspoon salt
- 1 1/2 cups long-grain rice
- 1 cup finely chopped onions
- 1 pound sweet Italian sausage, removed from the casing and crumbled
- 1/4 cup chopped fresh parsley leaves
- 3 tablespoons freshly grated Parmesan cheese
- 1 egg, well beaten
- Freshly ground black pepper to taste
Pour boiling water over the raisins and let stand for 15 minutes. Cook the pine nuts in a dry skillet over low heat, stirring until evenly brown, about five minutes. Set aside. Drain the raisins and set aside.
Heat three cups of the water, two tablespoons of the butter and the salt in a heavy medium-size saucepan over medium-high heat, and bring to a boil. Stir in the rice, reduce heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and fluff with a fork. Set aside.
Melt the remaining four tablespoons butter in a large heavy skillet over medium heat. Add the onions and cook, stirring, until soft and lightly golden, six to eight minutes. Add the sausage and cook, stirring, until sausage is cooked through, about 10 minutes. Remove from the heat and drain, reserving the sausage mixture and drippings separately
Combine the rice, raisins, pine nuts, sausage mixture, parsley, cheese and the egg in a large bowl and stir until blended. Stir in three to four tablespoons of the drippings or just enough to moisten the stuffing. Season with salt and black pepper. Cool to room temperature before using.
Wednesday January 14th, 2009
Carnival Season
The Christmas holidays are behind us and we in Louisiana are heading right into the Carnival season which begins January 6 or Twelfth Night when the King’s Cake or Gateau du Roi is customarily served. It was first served to celebrate the visit of the Christ child by the three Magi but now it officially opens the Carnival season—a fest of drinking, eating and merrymaking.
The word Carnival is from the Latin carne (meat) and vale (farewell). Mardi Gras is French for Fat Tuesday. Knowing that the next day after Shrove Tuesday is Ash Wednesday, which opens the Lenten season, a time of fasting, everyone is prepared to stuff himself with all the good things our state has to offer.
Even before the Christmas decorations are put away King Cakes appear in supermarkets, bakeries and convenience stores. Years ago, a small coin or token, perhaps a bean or pecan half was hidden in the cake. Whoever finds the treasure (these days it’s usually a tiny ceramic or plastic baby doll) is to host the next King’s Cake party the following week. The ring-shaped cake is usually decorated with sugar tinted in the classic carnival colors of green, gold and purple symbolizing Faith, Power and Justice. The original cakes were made of a simple but rich yeast dough. Today many of them are filled with cream cheese, cinnamon, pecans and a host of other sweet delights.
During the time leading up to the big day, Mardi Gras, there are parties, parades, balls and numerous soirees at which a wide assortment of gastronomic delights ranging from dainty canapés and finger sandwiches to hearty gumbos and jambalayas are enjoyed.
No matter where you live, you too can get into the Carnival spirit. Order your king cakes NOW.
For before and after parade parties, whip up a batch of jambalaya. Try one of our prepared mixes or make it from scratch. Make a gumbo of chicken and sausage, or one with seafood. And don’t forget the andouille sausage! You’ll need plenty of that for both jambalaya and gumbo.
Another thing you can do with andouille sausage is make po-boys. Grill the sausage, split open a loaf of French bread, dress it with Creole mustard or dab it with warm Jack Miller’s barbecue sauce, and tuck in the sausage—you’ll be very happy. Serve the sandwiches with lots of Zapp’s Potato Chips or this great, colorful pasta salad.
