CAJUN HABANERO SAUSAGE
Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest.
Provided by Pokey in San Antonio
Categories Pork
Time 1h
Yield 15-20 links, 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Grind pork butt with 1/4" plate.
- Mix all ingredients really well. Let stand in refrigerator over night.
- Stuff into casings forming 6" links. Let hang for 1 hour before cooking.
- Place in frying pan with 1/2" water, cover and cook on medium for 15 minutes.
- Remove cover and continue cooking until water is gone and sausages are browned.
- Or cook on grill over medium coals until brown.
- Note: If you have a smoker, these are great smoked.
Nutrition Facts : Calories 530.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 530, Carbohydrate 6.1, Fiber 1.1, Sugar 2.8, Protein 43.5
JALAPENO SAUSAGE
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a smoker or grill to 250 degrees F.
- Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CAJUN SAUSAGE BREAD
I found this fun recipe in a newspaper years ago and always serve it up for special brunches-and for my Super Bowl crowd. The spicy, stick-to-your-ribs loaf really warms folks up, and family and friends just rave about it.
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- Crumble sausage into a large skillet; add garlic. Cook over medium heat until meat is no longer pink; drain. In a large bowl, combine the onions, green pepper and jalapenos. Stir in the sausage mixture and cheese; set aside. , On a lightly floured surface, roll each loaf of dough into a 13x9-in. rectangle. Top with sausage mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting on greased baking sheets. Brush with butter. , Bake at 350° for 35-40 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 152 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 279mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CAJUN BOUDIN
Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.
Provided by Christy Lane
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 3h30m
Yield 18
Number Of Ingredients 17
Steps:
- Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
- Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
- Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
- While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
- Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 188 calories, Carbohydrate 20 g, Cholesterol 63.8 mg, Fat 6.6 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 2.4 g, Sodium 550.9 mg, Sugar 1 g
More about "cajunhabanerosausage recipes"
26 CAJUN RECIPES FROM THE BIG EASY - THE KITCHEN …
From thekitchencommunity.org
5/5 (6)
SAUSAGE - CAJUN
From cajun.com
5/5 (3)Brand Poche's
CREAMY CAJUN SHRIMP AND SAUSAGE RECIPE – HOW TO COOK
From eatwell101.com
CAJUN SAUSAGE AND RICE SKILLET - BUDGET BYTES
From budgetbytes.com
CAJUN BOUDIN (SAUSAGES) - CORCORAN COOKS
From corcorancooks.com
BEST ONE-PAN CAJUN ORZO WITH SAUSAGE RECIPE - DELISH
From delish.com
CAJUN INSPIRED SAUSAGE RECIPES - MEYERS' ELGIN SAUSAGE
From cuetopiatexas.com
15 ANDOUILLE SAUSAGE RECIPES THAT TASTE LIKE NEW ORLEANS
From tasteofhome.com
9 CAJUN SIDE DISHES TO SPICE UP YOUR MEAL | ALLRECIPES
From allrecipes.com
INCREDIBLY GOOD, POTENTIALLY LETHAL: HABANERO ... - SMOKING MEAT …
From smokingmeatforums.com
SAUSAGE JAMBALAYA RECIPE - JOHN BESH | FOOD & WINE
From foodandwine.com
CAJUN SAUSAGE AND SEAFOOD GUMBO - MIGHTY MRS | SUPER EASY …
From mightymrs.com
HOMEMADE CAJUN BOUDIN SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST CAJUN SMOKED SAUSAGE RECIPES | YUMMLY
From yummly.com
25 EASY CAJUN RECIPES FOR A TASTE OF LOUISIANA - INSANELY …
From insanelygoodrecipes.com
CAJUN FOOD GUIDE: AN AMERICAN CREATION BLENDED WITH FRENCH …
From themanual.com
45 BEST CAJUN RECIPES: CAJUN SEASONING, SHRIMP, RICE, GUMBO
From parade.com
10+ AUTHENTIC CAJUN & CREOLE RECIPES - EATINGWELL
From eatingwell.com
CAJUN SAUSAGE GUMBO WITH SPICY AIOLI - MEAL KIT DELIVERY
From makegoodfood.ca
16 REAL CAJUN DINNER IDEAS - WHAT TO MAKE TO EAT
From whattomaketoeat.com
CAJUN SAUSAGE AND VEGETABLES - BUDGET BYTES
From budgetbytes.com
17 EASY CAJUN RECIPES (BEST LOUISIANA CAJUN FOOD) - IZZYCOOKING
From izzycooking.com
AUTHENTIC CAJUN FOOD - FOOD.COM
From food.com
CAJUN SAUSAGE BOIL RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
CAJUN JAMBALAYA (WITH CHICKEN, SHRIMP, & SAUSAGE ... - SPEND …
From spendwithpennies.com
CAJUN ANDOUILLE SAUSAGE CARBONARA - BROWN SUGAR FOOD BLOG
From bsugarmama.com
SAUSAGE - ANDOUILLE - CAJUN
From cajun.com
ANDOUILLE SAUSAGE RECIPE - HOW TO MAKE ANDOUILLE SAUSAGES
From honest-food.net
10 TRADITIONAL CAJUN DISHES YOU NEED TO TRY IN LOUISIANA
From theculturetrip.com
23 MOST POPULAR BAHRAINI FOODS - CHEF'S PENCIL
From chefspencil.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
RECIPES - JACOB'S WORLD FAMOUS ANDOUILLE & SAUSAGE
From cajunsausage.com
47 CAJUN AND CREOLE FAVORITES | SOUTHERN LIVING
From southernliving.com
CAJUN STYLE ANDOUILLE SAUSAGE KEBABS - THE GARDENING COOK
From thegardeningcook.com
CAJUN ANDOUILLE SAUSAGES - THE UNMANLY CHEF
From theunmanlychef.com
CAJUN SAUSAGE SKILLET - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
CAJUN GUMBO RECIPE WITH SAUSAGE AND CHICKEN - MAKE ... - MAKE …
From makeyourmeals.com
CAJUN GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
HABANERO SAUSAGE RECIPE - THERESCIPES.INFO
From therecipes.info
CAJUN SAUSAGE GUMBO WITH SPICY AIOLI - MEAL KIT DELIVERY
From makegoodfood.ca
CAJUN SAUSAGE AND MUSHROOMS RECIPE - EATWELL101
From eatwell101.com
ANDOUILLE SAUSAGE CAJUN GUMBO - CURIOUS CUISINIERE
From curiouscuisiniere.com
20 EASY CAJUN APPETIZERS THAT HAVE A KICK - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love