Hatties Pea Sausage Recipes
HATTIE'S CREOLE JAMBALAYA
Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant
Provided by Denise
Categories Stew
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
- Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
- Lower heat and remove the par-cooked shrimp.
- Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
- Add all seasoning and diced tomatoes and Worcestershire.
- Add uncooked rice and simmer for 2 to 3 minutes on low heat.
- Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
- Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
- Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
Nutrition Facts : Calories 626.6, Fat 11.2, SaturatedFat 3.1, Cholesterol 90.5, Sodium 490.5, Carbohydrate 98.5, Fiber 8.3, Sugar 12.4, Protein 34.3
PEA DIP
Make and share this Pea Dip recipe from Food.com.
Provided by Ambervim
Categories Spreads
Time 5m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- In a food processor, purée the peas, ricotta, scallions, Parmesan, oil, salt, and pepper.
- Transfer to a bowl and fold in the mint. Drizzle with additional oil before serving, if desired.
- Serve with the pita chips, crackers or whatever you want.
Nutrition Facts : Calories 867, Fat 39, SaturatedFat 16.8, Cholesterol 84.7, Sodium 1067.4, Carbohydrate 80.7, Fiber 26.1, Sugar 27.6, Protein 52.3
SPLIT GREEN PEA SOUP WITH SAUSAGE
I made this without the hot sausage and bouillon cubes (just used ham in it's place), and it was absolutely phenomenal. Creamy and flavorful, I'd make this again. Recipe courtesy of Southern Sideboards Southern Living Hall of Fame and Junior League of Jackson, Mississippi and Mrs. Norman Stevens, Mt Olive, Mississippi. Serving size is estimated.
Provided by AmyZoe
Categories Beans
Time 3h30m
Yield 3 1/2 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Wash peas and soak in water to cover overnight.
- Add more water if needed to cover peas and bring to a boil.
- Add other ingredients and simmer 3 hours or more.
- May be prepared 1 day in advance and reheated.
Nutrition Facts : Calories 218.7, Fat 6.3, SaturatedFat 2.1, Cholesterol 12, Sodium 535.9, Carbohydrate 27.4, Fiber 10.7, Sugar 5.1, Protein 13.9
CHICKEN-SAUSAGE WITH RICE AND PEAS
Make and share this Chicken-sausage With Rice and Peas recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan add the onion, celery and pepper.
- Cook over a gentle heat until soft.
- Add the rice, chicken stock, tomato puree and Tabasco sauce.
- Simmer uncovered about 10 minutes.
- Stir in the cold meat, sausage and peas and simmer for 5 minutes.
- Switch off the heat, cover and leave to stand for 5 minutes before serving.
Nutrition Facts : Calories 486.5, Fat 16.6, SaturatedFat 3.8, Cholesterol 47.4, Sodium 410.7, Carbohydrate 59.8, Fiber 2, Sugar 4.8, Protein 22.3
BLACK EYED PEA SAUSAGE
My grandmother in Alabama made these years ago as an inexpensive subsitute for pork sausage. My Mom still makes these for me. There was never a real recipe, so the last time she made them, she measured her ingredients as best she could to come up with this. OK, so they don't REALLY taste like sausage, but the sage does give them a hint of sausage flavor. I like these with biscuits but also like them as stand alone snacks or with a plate of veggies and corn bread. This can be made with leftover peas or canned peas.
Provided by ColCadsMom
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix peas, flour, egg, and sage.
- Shape into 8 patties.
- Heat oil in skillet over medium heat.
- Cook patties in oil over medium heat until lightly brown on both sides, 4 to 5 minutes per side.
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