dd cut up regular and Cajun sausage.
Let simmer for 1
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Combine mushrooms, carrot, garlic, onion, celery and green pepper in a Dutch oven with vegetable oil and saute for a few minutes.
Add sausage.
Cook until it loses its redness.
Drain fat.
Stir in tomato sauce, blend in water (and wine), sugar and herb seasoning.
Simmer, uncovered, for 40 minutes. Serve over hot spaghetti al dente.
Serves 4 to 6.
(Good for ground beef, chicken or shrimp.)
Light Brown Cajun Roux: In a black iron
Cajun seasoning mixture ingredients. Just mix
Cook sausage in large nonstick skillet over medium-high heat, stirring occasionally, until cooked through. Remove and set aside.
Add Spread and green pepper and cook, stirring occasionally, 3 minutes or until tender.
Stir in water and Knorr(R) Cajun Sides(TM) - Red Beans & Rice and bring to a boil. Continue boiling over medium heat, stirring occasionally, 10 minutes or until rice and beans are tender. Stir in sausage; heat through.
Cut sausage into small pieces and brown in a small amount of vegetable oil; set aside.
Heat 1/4 cup of oil in soup pot and cook vegetables (onion, celery, carrots, potatoes & tomatoes) until tender.
Add tomato juice, cajun seasoning, cayenne pepper, sausage and grease.
Bring mixture to a boil.
Mix water and corn starch together and thicken soup with mixture.
Remove soup from heat, add heavy cream and salt & pepper to taste.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
eason the salmon with Seafood Cajun Seasoning.
In a medium
Combine all ingredients in crock pot and cook until sausage is tender.
Bake potatoes at 325\u00b0 until you can easily pierce with fork (about 1 1/2 hours).
Cut lengthwise and scoop out pulp, leaving enough to hold shells firmly together.
Whip potatoes with margarine, cream, Cajun seasoning, onions, meat and cheese. Refill shells with mixture.
Reheat at 400\u00b0 for 20 to 25 minutes. Serves 6.
minutes.
Stir in Cajun Seasoning and cook 1 minute
Brown the Cajun sausage and ground beef with pepper and onions. Drain all grease off. In large Dutch oven, add tomatoes, tomato sauce, beans, sliced sausages, salt and pepper. Cook 2 hours. Serve with rice.
n a medium skillet, cook sausage in oil for 5-10
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
In large pot, bring sausage and potatoes to boil.
While boiling, add enough Old Bay to cover top of water.
Boil for 10 minutes and add corn.
Add hot sauce to taste and boil 5 minutes. Add shrimp and bring to a boil.
When it begans to boil, remove from heat and let stand 5 minutes.
Drain and pour all ingredients onto large platter.
Sprinkle with Old Bay, if desired and serve with garlic bread.
Cook beans, onion, bell pepper and sausage.
When done, add beef bouillon cubes.
he pepper sauce, cilantro and Cajun spice blend, and mix gently
Brown sausge & onions in a large pan; add tomato juice,tomatoes,bay leaf ,salt,garlic powder,thyme and pepper to sausage; bring to boil.
Reduce heat, simmer covered 15 min., stir in potatoes,green pepper & beans.
Cook for 15-20 minutes longer or until potatoes are tender.
Stir in hot pepper sauce, remove bay leaf and ladle into soup bowls.
Garnish with parsley.
Combine sausage, beans, tomatoes, and seasoning.
Center 1/4 of the sausage mixture on a 12 X 18 sheet of heavy duty aluminum foil. Bring up sides of foil and double fold. Double fold ends, leaving room for heat to circulate inside. Repeat to make 4 packets.
Place packets on a cookie sheet and bake at 450* for 18-20 minutes.