Jambalaya Soup

Jambalaya Soup

3 cans (14-1/2 ounces) chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

4 cloves garlic, crushed

1 teaspoon each dried thyme and dried marjoram

1/2 teaspoon cayenne pepper

1-1/2 cups chopped onion

1 cup celery, thinly sliced

2/3 cup long-grain brown rice

1 package smoked sausage

8 skinless chicken drumsticks (about 2 pounds) remove skin (It doesn't have to be drumsticks, can use any chicken pieces.)

1 red bell pepper, diced

1/2 pound medium shrimp, cleaned

In saucepan, bring broth, tomatoes, garlic, thyme, marjoram and cayenne to a boil.  In 5 or 6 quart slow cooker, mix onion, celery, rice, and sausage.   Add broth.   Tuck in drumsticks, meaty sides down.   Scatter bell pepper on top.   Cover; cook on low heat setting 7 to 8 hours, or on high 2-1/2 to 3 hours, until rice has softened and chicken is tender.   Uncover; turn to high.   Add shrimp; cover.   Simmer 5 minutes until shrimp are cooked.   Remove drumsticks; remove bones, if desired.   Ladle soup into bowls; add chicken to each serving.   

BBQ Brunswick Stew

BBQ Brunswick Stew

3 slices of bacon

1 cup of chopped onion

1/2 cup of chopped green bell pepper

1/4 cup of chopped celery

2 (14.5 ounce) cans of stewed or diced tomatoes, undrained

3 cups of chicken broth

3 potatoes (about a pound), peeled and diced

1 can of corn, drained

1 can of creamed corn, undrained

1 can of green lima beans, drained

3-4 cups of shredded BBQ pork or chicken or beef or combo

1 cup of barbecue sauce, optional

Couple dashes of hot sauce, optional

salt and pepper

Cut the bacon into a pot and sauté until softened.   Add the onion, bell pepper and celery and sauté until tender, about 5 minutes.   Add the stewed tomatoes, bring to a boil, reduce heat and simmer for 10 minutes.   Add the chicken broth and potatoes, bring back up to a boil, reduce heat, cover and simmer for 20 minutes.   To that add the corn, lima beans, barbecued meat, barbecue sauce and hot sauce.   Simmer until everything is heated through.   Taste and season with salt and pepper as needed.

Jambalaya

Jambalaya   

2 Tbsp. paprika

1/4 tsp. cayenne, (or to taste)

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. salt

1/4 tsp. black pepper (or to taste)

2-3 Tbsp. oil

3 cloves garlic, minced

1 lb. chicken, cut into small pieces

1 lb. Polska Kielbasa (or smoked sausage), cut into pieces

10-12 shrimp (uncooked) peeled & de-veined

1 onion, chopped

1 c. celery, chopped

1 c. red and/or green bell peppers, chopped

2 c. long-grain white rice

4 1/2 c. chicken broth (add up to 1/2 c. more if needed)

1 (14.5 oz) can diced tomatoes (do not drain)

2 tsp. Worcestershire sauce

2 bay leaves

Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.  Heat oil in a large skillet and add chicken, Kielbasa, and shrimp. Sauté for about 1 minute then add onion, celery and peppers. Sauté another minute or two.  Sprinkle with previously combined seasonings. Sauté until vegetables become soft and onion becomes translucent.  Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end-- add more chicken broth).  Remove bay leaves and serve with Tabasco sauce.

Slow-Cooker Posole

Slow-Cooker Posole
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes or 4-6 chicken breast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
1/2 cup green chilies, diced
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
1/4 cup cilantro, chopped
1/2 teaspoon salt
Heat the canola oil in a skillet over high heat. Add the pork or chicken; cook and stir just until meat is browned on all sides, about 5 minutes. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Sausage Cheese Grits

Sausage Cheese Grits
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Cheddar cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Sausage Rice Casserole

Sausage Rice Casserole
6oz Uncle Ben's long-grain and wild rice
1lb ground sausage
2 small onions, chopped
4oz mushroom pieces
10 3/4oz condensed cream of mushroom soup
4tbs (1/2 stick) butter
Preheat to 350º. Cook rice as directed. In heavy skillet over med. heat, cook sausage til done, 4-5 min. Drain. Combine all ingredients except butter and pour into casserole dish. Dot top w/ butter. Bake til bubbly, ~25 min.

Golden Pork Chops

Golden Pork Chops
1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
In a large bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear.

Beans 'n' Sausage

Beans 'n' Sausage
1-1/2 pounds bulk hot pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 can (31 ounces) pork and beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups ketchup
3/4 cup packed brown sugar
2 teaspoons ground mustard
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover. bake 20-30 minutes longer or until bubbly.

Southern Jambalaya

Southern Jambalaya
2 tablespoons vegetable oil
3 cups chopped onions
1 cup chopped green bell pepper
2 teaspoons salt
1 teaspoon cayenne pepper (optional)
1 pound andouille sausage, sliced (or any smoked sausage)
1 1/2 pounds skinless, boneless chicken meat, cut into bite-size pieces
3 bay leaves
3 cups uncooked medium grain white rice
6 cups water
1 cup chopped green onions
Heat the vegetable oil in a Dutch oven over medium heat; cook and stir the onions, bell pepper, salt, and cayenne pepper until the vegetables are a deep brown color, about 20 minutes. Add the andouille sausage, and continue to cook, stirring often, for 10 to 15 minutes. Drain any fat. Stir in the chicken and bay leaves; cook and stir until the chicken is browned, about 8 minutes. Stir in the rice, and cook for 2 minutes. Pour in water; cover and cook over medium heat, without stirring, until the rice is tender and the liquid has been absorbed, about 30 minutes. Remove the bay leaves, stir in the green onions and serve.