SMOTHERED OKRA WITH CHICKEN AND SAUSAGE
Cajun-style smothered okra with tender chicken and smoked sausage.
Provided by I Heart Recipes
Categories Main
Time 1h55m
Number Of Ingredients 12
Steps:
- Season the chicken wings with 1/2 tsp of cajun seasoning
- Pour the vegetable oil into a large pot, then turn the heat to medium high.
- Once the oil is nice and hot, add it the chicken wings.
- Brown the wings, then remove them from the pot.
- Next, toss in the sausage, and cook until browned. Remove from the pot.
- Toss in the onions, bell peppers, and celery.
- Cook for about 5 minutes, then add in the okra.
- Stir, and cook for about 5 more minutes.
- Pour in 1/4 cup of chicken broth, stir, and cover.
- Reduce the heat to medium, then let cook for 20 minutes.
- Next, add in the chicken & sausage.
- Fold the ingredients, then pour in the remaining chicken broth.
- Add in the garlic & seasonings, and fold.
- Cover, and let simmer over low medium heat for about 1 hour or so.
- Be sure to stir periodically!
- Once done, the chicken should be falling of the bones.
- Serve with rice and/ or cornbread!
SMOTHERED PIEROGIES
Sausage, onions, peppers and mushrooms turn frozen pierogies into a delicious treat. This simple meal takes only 45 minutes to prepare. This recipe is so versatile. Try experimenting with different sausages, vegetables and cheeses.
Provided by ANGCHICK
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat a large skillet over medium-high heat and stir in the Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then remove the sausage from the skillet and place into a bowl.
- Heat 1 tablespoon of olive oil in the skillet. Stir in the onion, green bell pepper, and red bell pepper; cook and stir until the onion is golden, and the peppers are tender, about 8 minutes. Stir in the garlic and mushrooms; cook for 1 minute more. Season with parsley, garlic powder, oregano, basil, and red pepper flakes. Season to taste with salt and pepper. Stir to combine, then scrape the vegetables into the bowl with the sausage.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the pierogies into the hot oil, and cook until golden brown on each side and hot in the center, about 5 minutes. Spoon the sausage and vegetable mixture over the pierogies. Sprinkle with mozzarella cheese and Romano cheese. Cover, and cook until the cheese has melted.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 50.7 g, Cholesterol 71.7 mg, Fat 30.9 g, Fiber 4.5 g, Protein 31.9 g, SaturatedFat 11.6 g, Sodium 1433 mg, Sugar 6.4 g
SAUSAGE SMOTHERED IN RED CABBAGE
My grandmother used to make this one. To pamper your budget, serve this with mashed potatoes, mustard pickle and pumpernickel bread.
Provided by Karen Long
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
- In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 15.7 g, Cholesterol 66 mg, Fat 27.3 g, Fiber 3.1 g, Protein 13 g, SaturatedFat 9.9 g, Sodium 2296.8 mg, Sugar 8.7 g
SMOTHERED POTATOES & SAUSAGE
Fried potatoes with onions, smoked sausage smothered in a rich and hearty broth. A comforting, delicious meal any time of the day!
Provided by I Heart Recipes
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Start off by washing, then peeling the potatoes.
- Next slice the potatoes in even slices (so that they can cook evenly!)
- Place the peeled & sliced potatoes in a large bowl with water to prevent the potatoes from browning, then dice up the other ingredients.
- Pour the vegetable oil in a large skillet, and heat the oil over medium heat.
- Add in the sliced smoked sausage, and cook until browned, then remove from the pan.
- Now drain, and pat dry the potatoes, then add in the potatoes into the hot oil, and fry.
- Once the potatoes start to get nice and tender, add in the peppers and onions.
- Sprinkle in the salt, pepper, and garlic powders.
- Pour in the chicken broth, and fold the ingredients.
- Toss the smoked sausage back into the pan, and combine the ingredients.
- Cook until everything is nice and tender, and the broth is absorbed by the potatoes.
- Serve and enjoy!
SMOTHERED CHICKEN AND ANDOUILLE SAUSAGE
From Louisiana Cooking magazine. Couldn't find andouille sausage, and had to use smoked sausage instead. Was still delicious =).
Provided by BadJuuJuu
Categories One Dish Meal
Time 1h35m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Season breasts with Tony Chachere's. Heat olive oil in cast iron skillet over medium high heat. Add chicken and cook until brown, about 3 minutes each side. Remove chicken from skillet and set aside.
- Add sliced sausage to skillet and brown, approximately 5 minutes. Remove and set aside.
- Lower heat to medium. add onions, celery, and bell pepper, and saute until onions are translucent. Return chicken and sausage to the skillet, and add garlic and water. Stir to incorporate. Reduce heat to low, cover and cook for 45 minutes. Add green onions and parsley.
- Serve over cooked rice.
SMOTHERED ANDOUILLE SAUSAGE AND SHRIMP OVER CREAMY STONE GROUND GRITS
Provided by Emeril Lagasse
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
- In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
- If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.
SMOTHERED CABBAGE RECIPE
Recipe adapted from Cook's Country magazine.
Provided by Victor
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Heat the butter in a large cast iron pot or dutch oven over medium-high heat. Once the butter starts to shimmer, add the sliced onion and saute, frequently stirring until just soft, about 3 minutes. If using sausage, add it together with the onion. Add the rest of the ingredients, stir and bring to boil. Lower the heat to medium-low, cover and simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.
- Increase the heat to medium-high and cook uncovered until all almost all the remaining liquid in the pot has evaporated, stirring gently occasionally, about 12 minutes.
Nutrition Facts : Calories 329 kcal, Carbohydrate 17 g, Protein 12 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 556 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
SMOKED SAUSAGE SMOTHERED CABBAGE
Steps:
- Melt butter in large cooking pot, add smoked sausage and onion and sauté for five minutes.
- Add cabbage, chicken broth, salt, accent, black pepper, cayenne pepper, and garlic powder to pot, cover and cook on medium high heat for 15 minutes.
- Remove cover, stir, cook uncovered for an additional 15 minutes.
- Stir in vinegar and sugar; serve.
SMOTHERED POTATOES AND SAUSAGE
I first tasted this dish at a little local restaurant in Lafayette, Louisiana, my hometown. I live in Texas and where I live, all we have are chain restaurants. I was mentioning this dish to someone, and she shared this easy recipe with me. When cooking Cajun/Creole food, rarely is there an exact recipe; things are seasoned to...
Provided by Alana Ansley
Categories Pork
Time 1h45m
Number Of Ingredients 4
Steps:
- 1. Slice the sausage into 1/2-1 inch pieces and chop your onion. I use frozen, chopped onion. Peel potatoes and cut them into uniform cubes, about 1-2 inches square.
- 2. Heat 3 tbsp oil in a large skillet or Dutch oven, and add the sausage and onion. Cook over medium to medium-high heat until onions are translucent and sausage begins to brown. Add a tablespoon or two of water if sausage starts to stick.
- 3. Add potatoes to the pot along with the sausage and onions. Fill the pot with about 2 inches of water and add seasoning of your preference. Since I am from south Louisiana, I like spicy food. I use onion powder, garlic powder, and Tony Chachere's (Cajun seasoning). I sometimes add chicken bouillon powder to the water, as well.
- 4. Cover and cook over medium heat, stirring occasionally, until potatoes absorb the water, about 60-90 minutes. If the water cooks out before the potatoes are very soft, add more. You don't want the potatoes to get crusty.
- 5. Your dish is done when the water is all absorbed by the potatoes, and the potatoes are extremely soft.
VEGAN SMOTHERED CABBAGE
Looking for a quick and easy side dish to serve with any meal, especially during the holidays? Try this recipe. Simple, flavorful, and done in under 25 minutes, this vegan smothered cabbage is amazing! When we're in a hurry and want something quick for dinner, I like to make cabbage with vegan sausages as a substitute for heavier and comfort foods because it tastes delicious and rich! Also, check out Vegan Smothered Fried Chicken. For holidays like Christmas and Easter, as well as potlucks, family dinners, and lazy Sunday lunches, this will be your go-to recipe for a simple but...
Provided by Michelle Blackwood, RN
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high. If you are adding vegan sausage, then you want to add them to the oil and cook until golden brown, about 3 minutes on either side. Remove from the skillet and set aside.
- Add onion and cook until softened, about 2 minutes. Stir in garlic and cook for 30 seconds. Add the cabbage and saute, stirring for 1 minute, until cabbage has wilted. Add onion powder, garlic powder, Italian seasoning, and stir to coat the cabbage.
- Add ½ cup water or vegetable and cook until cabbage is tender, about 5-10 minutes, depending on the size of your chopped cabbage. Stir in cooked vegan sausage, and add Creole and salt to the taste.
- Serve immediately.
Nutrition Facts : Calories 47, Carbohydrate 8.5, Fat 1.5, Protein 1.7
SMOTHERED SAUSAGE
Even though this is a side dish, I can eat it as a meal with hot french bread and rice. Recipe from the Alex Patout Restaurant.
Provided by lacoonass1
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place sausage in a large heavy skillet with a close-fitting lid, add water to cover and bring to a boil over medium high heat.
- Let cook (uncovered) until all the water evaporates.
- Continue cooking turning the sausages so that they brown well on all sides and don't stick.
- Pour off any excess fat and add the onions, bell peppers, celery, salt, peppers, and an additional 1 cup water.
- Stir well scraping bottom of the pan to loosen any bits of sausage that may have stuck.
- Reduce heat, cover, and let cook for 45 minutes to 1 hour.
- Remove from heat.
- Remove sausages and let the juices sit 5-10 minutes (allows grease to rise to the top), skim and discard the grease (if you like a thicker gravy stir in the roux and let simmer 20 minutes more).
- Add the sausage and the green onions and parsley and simmer uncovered for 3-4 minutes more.
- Serve immediately.
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