Archive for the 'Sausage' Category

Chicken, Sausage, and Shrimp Gumbo

Published October 28, 2012 Chicken , Main Course , Make-ahead , Pork , Rice , Sausage , Seafood , Soups and Stews 2 Comments

Click here for a PDF of this recipe without photos.

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

Published March 25, 2012 Main Course , Mexican , Pork , Potato , Rick Bayless , Sausage Closed

Click here for a PDF of this recipe without photos.

Continue reading ‘Pork Tinga’

Tomato and Sausage Risotto

Published February 21, 2012 Italian , Main Course , Rice , Sausage 1 Comment

Click here for a PDF of this recipe without photos.

Continue reading ‘Tomato and Sausage Risotto’

Chicken and Sausage Jambalaya

Published February 6, 2011 Chicken , Main Course , Sausage 2 Comments

Click here for a PDF of this recipe without photos.

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

Published December 24, 2010 French , Main Course , Make-ahead , Pork , Sausage , Soups and Stews Closed

Click here for a PDF of this recipe without photos.

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

Published June 14, 2010 Chicken , Main Course , Rice , Sausage , Seafood , Spanish 1 Comment

Click here for a PDF of this recipe.

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.

Continue reading ‘Catalan-style Chicken and Seafood’

Paella

Published May 18, 2010 Chicken , Main Course , Rice , Sausage , Seafood , Spanish 1 Comment

Click here for a PDF of this recipe without photos.

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.

Continue reading ‘Paella’

Black Bean-Chorizo Tortas

Published April 10, 2010 Mexican , Rick Bayless , Sandwich , Sausage 1 Comment

Click here for a PDF of this recipe without photos.

One of the things that has really stood out to me on this trip is the quality of the Mexican supermarkets (in particular the enormous Mega right across the street from where we’re staying).  The made-in-store chorizo and fresh-baked breads and rolls reminded me of this Rick Bayless recipe, so we put some of these together for lunch.   Continue reading ‘Black Bean-Chorizo Tortas’

Categories

Join 40 other subscribers