Andouille Sausage And Red Potatoes Dee Dees Recipes

ANDOUILLE SAUSAGE AND PEPPER POUCH

Andouille Sausage and Pepper Pouch image

Provided by Trisha Yearwood

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 to 5 links andouille sausage, sliced into 1/4-inch slices
6 tricolored peppers, ribs and seeds removed, sliced 1/4-inch thick
2 large red onions, sliced 1/4-inch thick
3/4 pound baby Yukon Gold potatoes, thinly sliced
3 cloves garlic, thinly sliced
4 sprigs fresh oregano
1/4 cup olive oil
Salt and pepper

Steps:

Prepare a grill for medium-high heat.
In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
Place the pouch on the grill and cook for 30 to 35 minutes.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
Season the chowder with salt and black pepper.
Remove and discard the bay leaves.
Garnish with cilantro to serve.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

SAUSAGE AND RED RICE

Sausage and Red Rice image

This simple dish is easy to prepare and tastes good. A great side dish or main dish if you prefer. You can use mild or hot sausage depending on your taste.

Provided by Cliff G

Categories Pork Sausage

Time 1h55m

Yield 8

Number Of Ingredients 11

Ingredients

4 strips bacon
1 (16 ounce) package bulk pork sausage
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
½ teaspoon dried oregano
¼ teaspoon dried rubbed sage
1 (15 ounce) can tomato sauce
1 cup rice
2 tablespoons water
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Move an oven rack to the center of the oven.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined paper towels to drain, reserving the bacon fat in the skillet. Crumble the bacon once cooled.
Crumble sausage into the reserved bacon fat; cook and stir until the sausage is completely browned and no longer pink, 7 to 10 minutes. Drain sausage and set aside in a bowl. Return skillet to medium-high heat.
Heat olive oil in the skillet. Cook and stir onion, bell pepper, oregano, and sage in the hot oil until the onion is soft, about 5 minutes.
Combine tomato sauce, rice, water, bacon, sausage, and the onion mixture in a baking dish with a lid; season with salt and black pepper. Stir until evenly mixed. Cover dish with aluminum foil and the lid.
Bake in preheated oven until the rice is tender, about 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : Calories 296 calories, Carbohydrate 25.2 g, Cholesterol 37.6 mg, Fat 16.1 g, Fiber 1.8 g, Protein 12.2 g, SaturatedFat 5.2 g, Sodium 891.1 mg, Sugar 3.7 g

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