Archive for the 'Sausage' Category

Chicken, Sausage, and Shrimp Gumbo

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After reading this blog, my colleague, former boss, and good friend Rhonda Linginfelter offered to share with me the details of her never-before-disclosed Gumbo recipe.  There are as many recipes for gumbo as there are people who make it, but this one really can’t be beat.  This is perfect for a cold winter day – particularly a Sunday during football season.  This makes a ton, so make it for a group or plan to freeze some. Continue reading ‘Chicken, Sausage, and Shrimp Gumbo’

Pork Tinga

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Tomato and Sausage Risotto

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Chicken and Sausage Jambalaya

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In honor of Super Bowl Sunday, I made an enormous batch of Chicken and Sausage Jambalaya.  No time to add comments to this post – there are commercials to watch. Continue reading ‘Chicken and Sausage Jambalaya’

Slow-Cooker Cassoulet

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By now you may be doubting the authenticity of the recipes on this blog.  Last week, I posted an Irish Stew recipe that didn’t include lamb and now I’m posting a Cassoulet recipe that doesn’t include duck.  In the past, I have made this the more traditional way (using the recipe from Anthony Bourdain’s Les Halles Cookbook) with duck confit, tarbais beans, and pork belly.  It was outstanding and I will likely make it again.  That being said, I was specifically looking for a slow-cooker recipe to make on Christmas Eve.  This was part of a perfect Christmas Eve – get the dish ready in the morning, get the kitchen clean, spend the day with the family, head to church in the evening, and come home to a delicious-smelling house and a hearty meal.

Merry Christmas to all, and to a good night.

Continue reading ‘Slow-Cooker Cassoulet’

Catalan-style Chicken and Seafood

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I’ve been on a Thomas Keller kick lately, so I decided to try this recipe from Ad Hoc at Home. It’s very similar to (and, in my opinion, not quite as good as) paella with one notable exception: the result of brining the chicken for 10 hours prior to cooking was the best chicken I’ve ever made.  I will be looking for opportunities to use this same chicken brine with other recipes in the very near future.

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Paella

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I’ve been told that the preparation of Paella in Spain shares two characteristics with grilling in the US – first, it’s generally done outside, and second, it’s frequently done by men (including those with no other interest or skill in the kitchen).  I’ve made this dish outside over a fire in the past, but I seem to get better results when I cook it on the stove.  Because my paella pan is larger than my largest burner, I rotate it throughout cooking so it cooks evenly.  One important note on this preparation: once you add the rice, DO NOT STIR.  The rice on the bottom will get slightly burnt, forming the socarrat that makes this dish really work.

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