Chicken - Sausage Gumbo

1/2 pound smoked sausage, cut into 1/2 inch thick slices
1 to 3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large garlic cloves, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 to 2 teaspoons Creole seasoning
4 cups chopped cooked chicken

Directions:
Cook sausage over high heat in pan 5 minutes, stirring often.  Remove sausage with a slotted spoon.  Drain on paper towels.

Add enough oil to drippings in pan to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.  Add onion and next 3 ingredients; cook 5 minutes, stirring often.  Stir in broth and next 2 ingredients.  Bring to boil; cover, reduce heat, and simmer 5 minutes.  Add sausage and chicken; simmer, covered, 5 minutes.  Serve over rice.

Submitted by: Alison Preas

Spaghetti or Tortellini & Sausage Meatballs

Ingredients

1 lb. Jimmy Dean’s Italian or Sage Sausage

¼ C. Italian Style Bread Crumbs

1 Egg

1½ t. Worcestershire Sauce (do not use if using Italian sausage)

1 t. Johnny’s Garlic Bread Seasoning (do not use if using Italian sausage)

¼ - ½ C. Four

1-2 T. Olive Oil

½ C. Chopped Onion

½ x Red Pepper, diced (optional)

½ x Green Pepper, diced (optional)

1 x jar Spaghetti Sauce

½ C. Pureed Butternut Squash (optional)

 

Spaghetti, or Tortellini, Cooked according to package directions

 

Directions

1.     Combine sausage, breadcrumbs, egg, and Worcester sauce and garlic bread seasoning if using.

2.     Form mixture into meatballs and coat lightly with flour.

3.     Heat oil in a large skillet and brown meatballs.

4.     Add onions and peppers and cook until just tender.

5.     Add spaghetti sauce and pureed squash if using, to meatballs or transfer sauce and meatballs to a large saucepan.  Cover and simmer gently for 20 minutes.

6.     Serve over cooked pasta and top with parmesan cheese.

Submitted by: Ruth Elam