Ingredients: 1 bag of lentils 16oz. 3 or 4 carrots 1 medium onion 1 package hot dogs or sausage dogs 2 bay leaves salt and pepper Instructions: Soak Lentils for a couple of hours. In Iron 3 quart or larger pot add Lentils and about a half a pot of water. Add salt and pepper to taste, it won’t take much because of the meat that will be added later. Bring to a boil and then turn down to a simmer. Add Bay leaves, onions, carrots and hot dogs. Cook until tender. Note: Served best with some fresh cracklin cornbread.
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Posts tagged with 'sausage'
Simmering Sausage Cabbage
Ingredients: 6 to 8 Slices of Bacon 3 Italian Sausages Salt & Pepper Cayenne Pepper 1/2 tablespoons Garlic 1 large Onion 1 large Cabbage 14 ounce can of chicken broth Instructions: Fry several slices (6 to 8 slices) of bacon in a cast iron skillet. Remove bacon when crisp. Drain drippings so that one table spoon’s worth remains in skillet. Remove sausage from casing and fry in bacon drippings for 4 min. Insert one large chopped onion. Season with salt, pepper and chopped garlic. Sauté for about 10 min. Place shredded cabbage in skillet. Add cooked bacon strips. Season with cayenne to taste. Mix all ingredients in skillet. Add 14 ounce can of chicken broth, cover and bring to boil. Reduce to simmer until cabbage is wilted. Remove cover, simmer for about 45 min until broth is reduced. Serve hot.
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Creole Chicken Gumbo
Ingredients: 1 large chicken-cut up 4 tablespoons cooking oil 1 large onion-chopped 2 quarts chicken stock-heated 2 tablespoons parsley-chopped 2 tablespoons green onions-chopped 1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry 1 clove garlic-mince 3 bay leaves 1 pound smoke sausage (or andouille) 1 pint oysters 1 tablespoon filé cayenne pepper to taste salt and pepper to taste thyme Instructions: Use a heavy pot (iron if possible), and brown the chicken slowly in oil. Remove the chicken. Sauté the onions until soft. Return the chicken and any juice that has drained off to the pot with onions. Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning. Add the heated stock, parsley, green onions, garlic, and bay leaves. Season generously with thyme. Add salt and pepper to taste. Cook over low heat until chicken is tender. Add precooked sausage and cook for 10 minutes. Add oysters and oysters’ water and cook for 10 minutes more. Remove from heat and immediately add filé powder, stirring while adding. Serve in large bowls, pouring it over steamed rice.
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