Low Country Boil

Low Country Boil is a very simple recipe where you can control the spice. I never realized how simple a Low Country Boil could be. Add onions, and other seasonings to your taste to make this dish your own. I've even heard of putting artichokes in this boil.

Here are the ingredients.

6 cut in half ears of corn

6 (4 inch) links smoked sausage

12 cut in half if large red new potatoes

3 lbs unpeeled fresh shrimp

2 teaspoons per quart of water crab boil seasoning

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread. 

A Paula Deen Recipe you can find it here.

Grilled Sausage & Peppers Hero

 

This hearty sandwich is easy to make and full of flavor. If you cannot find sausage that comes in a ring, Italian sausage links will work (no need for skewers). You will make this dish over and over.

1/3 cup extra-virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

2 cloves garlic, crushed and peeled

Kosher salt and freshly ground black pepper

1 red bell pepper, top and bottom removed, cut into 4 planks

1 yellow bell pepper, top and bottom removed, cut into 4 planks

1 large sweet onion, peeled and sliced into 1/4-inch-thick rings

One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor

Four 6-to-8-inch hoagie rolls, split

8 slices provolone (about 6 ounces)

Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).

Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.

 
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.

Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don’t burn, 1 to 2 minutes.

 
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

Food Network Recipe

RECIPE COURTESY OF AMY STEVENSON FOR FOOD NETWORK KITCHEN

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Baked Rigatoni with Sausage

 

A family-friendly dinner. Easy and can be ready within an hour. 

1 cup whole milk ricotta cheese

1/2 cup fresh basil leaves, chopped

1/2 teaspoon kosher salt

1/4 teaspoon kosher salt, plus more for the pasta

1 pound rigatoni pasta

1 tablespoon olive oil

1 pound sweet Italian sausage, casings removed

1 large or 2 small heads broccoli, chopped into small florets

1 clove garlic, peeled and chopped

One 25-ounce jar marinara sauce

1 cup freshly grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

Preheat the oven to 400 degrees F.

For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.

Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

Recipe Credit Giada De Laurentiis 

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Salmon-Sausage Coddle

This dish is amazing and packed full of goodness. I have used Italian sausage or brats, depending on what I have on hand. Just remove the casing.

1 leek (white part only), chopped

1 bunch fresh kale, chopped

1 (12-oz) bag carrot sticks, chopped

2 tablespoons Italian parsley, finely chopped

1 tablespoon fresh thyme, finely chopped

1 (24-oz) bag baby gold (or red) potatoes, sliced

1 lb salmon fillets, skin removed

1 lb chicken sausage with kale (or mild Italian chicken sausage), casing removed

1 teaspoon olive oil

4 cups no-salt-added chicken stock (or broth)

1 cup water

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1 tablespoon red wine vinegar

1 tablespoon garlic-herb butter

Cut leek (white part only) into quarters, then rinse and chop into small pieces.

Chop kale (4 cups), carrots, parsley, and thyme. Halve potatoes.

Cut salmon into 1-inch cubes. Remove sausage from casing (wash hands). Preheat large stockpot on medium 2–3 minutes. Add oil and sausage; brown 4–5 minutes, stirring to crumble meat, and until no pink remains.

Stir in carrots, leeks, and thyme; cook 2–3 minutes or until leeks have softened. Stir in stock, water, potatoes, kale, salt, and pepper; bring to a simmer, then cover and continue to simmer 25–30 minutes or until potatoes are very tender.

Gently stir in salmon, parsley, and vinegar. Bring mixture to a simmer, then cover and remove from heat. Let coddle stand 5–6 minutes until salmon is cooked through and 145°F. Stir butter in gently and serve.

Recipe from Aprons

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Cheesy Sausage-and-Croissant Casserole

This casserole is rich, delicious. Gruyère cheese browns beautifully and adds a nutty flavor to the dish. You can sub Swiss cheese if you prefer.

1 pound hot ground pork sausage (such as Jimmy Dean)

1 1/4 cups (5 oz.) shredded Parmesan cheese

1 teaspoon table salt

6 green onions, sliced

1 (13.22-oz.) package mini croissants (about 24), torn

Vegetable cooking spray

3 cups milk

1 cup heavy cream

5 large eggs, lightly beaten

2 cups (8 oz.) shredded Gruyère cheese

1. Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.

2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.

3. Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère. Bake 45 minutes or until golden. Let stand 10 minutes.

Southern Living

DECEMBER 2014

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Easy Tin Foil Sausage and Veggies Dinner

These delicious and easy tin foil packets are so quick to assemble! They are packed with sausage, tons of veggies, and the best seasoning mix. 

1 red bell pepper

2 ears corn

1/2 large yellow onion 1 medium

4-5 small red potatoes

1 medium sized zucchini

1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage

5 tablespoons olive oil

1 tablespoon dried oregano

1 tablespoon dried parsley flakes

1/2 teaspoon garlic powder

1 teaspoon paprika

Seasoned salt and pepper

Optional: chopped parsley

Cut the top off the pepper and remove the seeds. Thinly slice.

Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.

Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.

Coin the zucchini.

Coin the turkey sausage.

Assemble

Preheat the grill to medium heat.

In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.

Add seasonings mixture to the veggies + meat and toss well.

Place 2 pieces of tin foil on top of each other.

Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.

Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.

Remove and top with freshly chopped parsley if desired.

OVEN

I haven't personally tried these in the oven but I'd recommend 400 degrees for around 30-35 minutes.

Southern Living Chelsea

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One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards

This pasta, chicken sausage and collard greens dish cuts down on calories. By cooking this recipe in one pan, including the pasta, the starch thickens the liquid, making a thick, rich sauce without butter or cream.

2 teaspoons olive oil

12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into 1/4-inch-thick slices

1 pound cremini mushrooms, sliced

4 cups unsalted chicken stock

1/2 teaspoon kosher salt

4 cups chopped, stemmed collard greens (about 3 oz.)

10 ounces uncooked penne pasta

1 cup thinly sliced red onion (from 1 onion)

1 tablespoon thinly sliced garlic

1 tablespoon red wine vinegar

1/2 teaspoon crushed red pepper

Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.

Southern Living

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Andouille Sausage Jambalaya with Shrimp

Spicy Andouille Sausage, Shrimp, Creole seasonings in an awesome onion, celery, bell pepper tomato broth. Just serve over rice.

1 pound andouille sausage, sliced

1 tablespoon canola oil

2 (8-oz.) packages prechopped onion, celery, and bell pepper mix

4 garlic cloves, minced

1 tablespoon Creole seasoning

1 teaspoon dried thyme

2 (14.5-oz.) cans fire-roasted diced tomatoes

2 cups chicken broth

2 (3.5-oz.) packages boil-in-bag rice

1 pound medium-size raw shrimp, peeled and deveined

Chopped fresh parsley

Sliced green onions

Hot sauce (optional)

1. Cook sausage in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove sausage with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels, and place in a 5-qt. slow cooker.

2. Add onion, celery, and bell pepper mix; garlic; Creole seasoning; and thyme to hot drippings. Sauté 5 minutes or until vegetables begin to soften. Place in slow cooker, and stir in tomatoes and chicken broth. Cover and cook on LOW 4 hours.

3. Cook rice according to package directions. Stir cooked rice and shrimp into sausage mixture in slow cooker; cover and cook on HIGH 15 minutes or until shrimp turn pink. Top with parsley, green onions, and, if desired, hot sauce.

Note:

Tested with Swanson 100% Natural Chicken Broth.

Southern Living

JANUARY 2016

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