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 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.
SMOTHERED CABBAGE
This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? ;)--
Provided by Mommy Diva
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, brown sausage over medium heat.
- Add onion and saute for 3 minutes.
- Add cabbage and cover.
- Cook about 50 minutes, stirring occasionally.
- Uncover and add seasonings, cook 5 minutes more.
- Serve as a main dish over rice or as a side with some cornbread, of course. ;).
- Enjoy! ;).
Nutrition Facts : Calories 418.1, Fat 32.4, SaturatedFat 10.7, Cholesterol 69.4, Sodium 1564.2, Carbohydrate 16.2, Fiber 6.2, Sugar 9.5, Protein 16.9
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.
SMOTHERED PORK CHOPS AND SAUSAGE RECIPE - (4.3/5)
Provided by cwyorkiex3
Number Of Ingredients 22
Steps:
- 1.Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops. 2.(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier). 3.Heat the oil in a Dutch oven or large pot over medium-high heat. 4.Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side). 5.Remove the pork chops to a platter and set aside. 6.Reduce the heat to medium. 7.Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. 8.Add the onions, salt, and pepper. 9.Cook, stirring, until the onions are slightly soft, about 5 minutes. 10.Add the garlic, bay leaves, chicken broth and water. 11.Bring to a boil. 12.Return the pork chops to the pot. 13.Reduce the heat to medium-low, cover and simmer for 45 minutes. 14.Add the smoked sausage and the potatoes. 15.Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes. 16.Serve with either steamed white rice or rice pilaf.
SOUTHERN FRIED SMOTHERED CABBAGE
I created this recipe because raising a family isn't cheap and cabbage is. To make this a one-dish meal, substitute the bacon with a pound of coined Polish sausage or kielbasa.
Provided by Linda T.
Categories Side Dish Vegetables
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes.
- Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 26.9 g, Cholesterol 20.4 mg, Fat 8.3 g, Fiber 11.5 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 594 mg, Sugar 14.6 g
SMOTHERED CABBAGE
This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can't be beaten. It's perfect for a holiday or everyday meal, and leftovers freeze well.
Provided by Sandra Garth
Categories Side Dish
Time 3h35m
Yield 8
Number Of Ingredients 7
Steps:
- Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
- Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
- Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
- Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 9.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 3.2 g, Sodium 448.7 mg, Sugar 5.4 g
SAUSAGE POTATO SKILLET
Growing up, I would eat this sausage and potato skillet recipe almost every day. I could never get enough of my favorite meal! -Amelia Bordas, Springfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, brown sausage in oil until a thermometer reads 160°. Add onion and peppers; saute until vegetables are tender. Add potatoes and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Drain; add salt and pepper.
Nutrition Facts : Calories 416 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 544mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.
EASY SAUSAGE AND VEGETABLE SKILLET
This is an old recipe that has been passed down in our family through my sister-in-law. When I was a child, she did most of the cooking in our house, and this was my favorite meal. The variety of vegetables makes this an attractive dish, and the cooking time is minimal. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook sausage over medium heat in oil until a thermometer reads 160°; drain. , Cut into 1/2-inch slices. Add the sausage, squash and onions to the skillet; cook for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, Worcestershire sauce and cayenne pepper; heat through.
Nutrition Facts : Calories 304 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 607mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
SMOTHERED PORK CHOPS AND SAUSAGE
Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.
Provided by SharleneW
Categories Stew
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
- (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
- Heat the oil in a Dutch oven or large pot over medium-high heat.
- Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
- Remove the pork chops to a platter and set aside.
- Reduce the heat to medium.
- Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
- Add the onions, salt, and pepper.
- Cook, stirring, until the onions are slightly soft, about 5 minutes.
- Add the garlic, bay leaves, chicken broth and water.
- Bring to a boil.
- Return the pork chops to the pot.
- Reduce the heat to medium-low, cover and simmer for 45 minutes.
- Add the smoked sausage and the potatoes.
- Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
- Serve with either steamed white rice or rice pilaf.
SMOTHERED GRITS WITH JALAPENO SAUSAGE AND BACON
Came from Southern Recipe site and it's a favorite of DH, here's how they describe it: This bowl of Smothered Southern Grits is full of spicy goodness. Bacon, sausage, and vegetables are spooned over Cheddar cheese grits for the perfect meal. The vegetables cook in bacon grease so they have a wonderfully deep flavor, and the sausage gives this dish great heartiness so that it will fill you up. The grits are prepared until they are perfectly creamy, and smothering them in meat and vegetables only makes them better. Try this easy grits recipe the next time you are craving a big bowl of Southern comfort food.
Provided by Bonnie G 2
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Add a couple of tablespoonfuls of extra virgin olive oil to a skillet over medium heat. Add diced bacon and fry until crispy. Drain bacon, reserve a couple of tablespoonfuls of bacon grease.
- Add sliced sausage to pan and cook for about 7 minutes until sausage is browned nicely. Add all vegetables and seasonings to pan except garlic.
- Cook for about 5 minutes, add garlic, cook for a couple of minutes more. Serve over grits. Topped with bacon.
- To prepare grits, in a large pot bring all liquids to boil, add butter and seasonings. Slowly stir in grits while whisking nonstop for about two minutes.
- Reduce heat to low and cook grits, stirring occasionally for about 20 minutes. Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed and eat up!
Nutrition Facts : Calories 1254.6, Fat 107.8, SaturatedFat 52, Cholesterol 251.3, Sodium 1737.6, Carbohydrate 43.1, Fiber 3.8, Sugar 2.9, Protein 29.4
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
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