Thursday, June 12, 2008

Jiffy Jambalaya

Both recipe and picture were taken from Simple & Delicious magazine

Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4

1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional

Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.

Sausage Cabbage Supper

Taken from Taste of Home magazine

Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12

2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.