SMOKED SAUSAGE, BUTTERNUT SQUASH AND WILD RICE SOUP
Provided by Emeril Lagasse
Categories appetizer
Time 3h10m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.
- In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool. In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.
FRIED CORN WITH SMOKED SAUSAGE
This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage. I have prepared this dish for family, friends and co-workers and received rave reviews.
Provided by David Dennis
Categories Meat and Poultry Recipes Pork Sausage
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.2 g, Cholesterol 61.6 mg, Fat 28.5 g, Fiber 3.2 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 1264.7 mg, Sugar 7.1 g
SAUSAGE WILD RICE SOUP
This recipe makes a big batch. So I often divide leftovers into a few containers for "freezer meals".
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 quarts (13 servings).
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat; cover and simmer for 55-60 minutes or until tender., Meanwhile, in a stockpot, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the same pan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato paste, basil, oregano and remaining water. Return sausage to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the spinach, salt, pepper and wild rice; heat through.
Nutrition Facts : Calories 217 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 794mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE
My sister prepared this dish for me during one of my visits. This recipe is from the Bon Appetit, Nov issue. Sorry, cook times are estimates...didn't time it the one time I made it.
Provided by marisk
Categories Low Cholesterol
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring 5 c broth to simmer in heavy medium saucepan over medium heat.
- Add wild rice and simmer until all liquid evaporates and rice is almost tender stirring occasionally (about 40 minutes).
- Meanwhile, blend 3.75 c corn and 1.5 c broth in processor until thick, almost smooth puree forms.
- Heat vegetable oil in heavy large Dutch oven, medium-high heat.
- Add sausage and saute until beginning to brown, about 5 minutes.
- Add carrots and onions and stir 3 minutes.
- Add remaining 6 c broth and bring soup to simmer.
- Reduce heat to low and simmer 15 minutes.
- Add cooked wild rice, corn puree (creamed corn) and remaining 2.5 c corn kernels to soup.
- Cook until wild rice is very tender and lavors blend, about 15 minutes or longer.
- Mix in half and half.
- Thin soup with more broth, if needed.
- Add salt and pepper to taste. Cover and refrigerate. Re-warm over medium-low heat.
- Garnish with cilantro.
Nutrition Facts : Calories 305.8, Fat 12.2, SaturatedFat 4.5, Cholesterol 27.5, Sodium 383.1, Carbohydrate 40.1, Fiber 3.5, Sugar 2.3, Protein 14.4
CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE
Categories Soup/Stew Food Processor Rice Sauté Kid-Friendly Lunch Sausage Corn Bon Appétit Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
- Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
- Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
- Ladle soup into bowls. Garnish with chives and parsley and serve.
SAUSAGE AND WILD RICE
Since it has just four convenient ingredients, I can put this savory dish on the table for my hungry family in no time at all.-Gaye Whittington, Leesville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 468 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1861mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE
Make and share this Corn and Wild Rice Soup With Smoked Sausage recipe from Food.com.
Provided by Warren B.
Categories Low Cholesterol
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring 5 cups broth to simmer in heavy medium saucepan over medium heat.
- Add Wild Rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
- Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms.
- Heat Vegetable oil in heavy large dutch oven over medium high heat.
- Add Sausage and saute until beginning to brown, about 5 minutes.
- Add carrots and onions and stir 3 minutes.
- Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
- Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup.
- Cook until wild rice is very tender and flavors blend, about 15 minutes longer.
- Mix in half and half.
- Thin soup with more chicken broth if desired.
- Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.).
- Ladle soup into bowls, Garnish with Chives and serve.
Nutrition Facts : Calories 332.7, Fat 15.3, SaturatedFat 5.4, Cholesterol 26.5, Sodium 310, Carbohydrate 39.7, Fiber 4, Sugar 2.5, Protein 14.6
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