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Simple Mushroom Risotto

November 15, 2012 By 3 Comments

Heather says:

This recipe for mushroom risotto is about as simple as risotto can get. You see, while risotto is rice, it’s a needy rice. It’s a rice that needs a little nurturing and love, but then, when it’s ready to serve? It brings the awesome. If you really want to make this recipe company worthy -holiday worthy even- then, I highly suggest you use homemade stock. Want to bring on the wow? Use this stock made from roast turkey necks.

It is very important to use a rice like Arborio, to get the proper consistency. The short grains and the way it releases starch as it cooks gives risotto its classic, creamy texture. Yes, Arborio rice isn’t the cheapest out there, but as this dish takes a bit of effort, it’s worth the splurge to have the best results.

Have you made risotto before? I chose to stick to a common mushroom like portobello, as they are easy to find in even small towns. If you want to use fancier mushrooms, by all means go ahead. If you choose to use dried mushrooms, soak them in the stock to rehydrate before chopping (and to flavor the stock).

Are you willing to try now?

Mushroom Risotto

: Mushroom Risotto

: Simple mushroom risotto made with baby portobello mushrooms

  • 8 cups chicken or turkey stock
  • 10 oz baby portobello mushrooms, sliced
  • 1/4 cup unsalted butter
  • 2 tablespoons olive oil
  • 2 large, yellow onions, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry, white wine (cooking wine will do in a pinch, but not for company dinner)
  • 2/3 cup freshly grated parmesan (not the stuff in a green can, unless you’re just in the mood for this and can’t be bothered to go to the store, just don’t tell me about it)
  • Salt and pepper to taste
  • Small handful of fresh parsley, chopped

  • Heat the stock gently either in the microwave or in another pan on the stove. The stock you add to the rice MUST be hot. It doesn’t need to be boiling, but to create the creamy texture of a nice risotto, it should be hot.
  • Melt the butter over medium heat in a large skillet or a stock pot with a HEAVY bottom – using a pot with a thin bottom is asking to scorch the risotto you’re going to a lot of trouble for. Proceed at your own risk.
  • Add the olive oil.
  • Add the onions to the skillet, cook until they just start to become translucent, then add the rice.
  • Stir frequently to toast the rice for a few minutes (3ish). Add the wine to the pan and continue cooking (stirring frequently, still) until the liquid is absorbed.
  • Add 1 cup of the hot stock, stir continuously until the liquid is absorbed (see, I told you this dish was needy).
  • Add the mushrooms, and the garlic, and another cup of stock. Cook and stir until absorbed.
  • Guess what, add another cup of stock, cook and stir until absorbed.
  • Continue in this manner until your rice is just tender and creamy – you may not use all 8 cups of stock. The goal isn’t to make a runny dish, just creamy and beautiful.
  • Stir in the parmesan, taste, adjust the seasoning with salt and freshly ground pepper. Stir in the parsley and serve.

Enjoy!

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Tri-Color Roasted Potatoes with Parmesan and Awesome

October 16, 2012 By 8 Comments

avatarHeather says:

Tri-color roasted potatoes. Pretty? Yes. Delicious? You bet.

Is the recipe simple?

Totally.

Company worthy?

Yes.

This year I’m doing an American-Italian twist on recipes in the Countdown to Turkey Day Example menu. While I still plan on getting traditional mashed potatoes added to the recipe index, I thought this simple, but beautiful recipe for tri-color potatoes would be a great addition. As a bonus, roast potatoes are so simple, even the most novice cook can handle the recipe without fear. It’s a simple side dish that brings a lot of visual impact to a guest worthy meal without a lot of work.

Since this is a dish intended for its impressive factor, I use the par-boil method to roast the potatoes.

 

: Tri-Color Roasted Potatoes

: Three colors of potatoes are roasted and seasoned to make a great side dish

  • Purple or blue potatoes
  • red new potatoes
  • white new potatoes
  • olive oil
  • kosher or sea salt
  • fresh ground pepper
  • rosemary or other main-dish-complementary-herb* optional
  • fresh, grated parmesan **NOT OPTIONAL, due to the AWESOME

 

  • Scrub the potatoes thoroughly.
  • Cut the potatoes, without peeling into approximately the same size, many of the smaller potatoes will only need to be cut in half while the larger red and white new potatoes may need to be quartered.
  • Place the potatoes in cold, salted water, and bring to a boil.
  • Once the water is boiling, turn it down to a simmer.
  • Preheat the oven to 425°F
  • Simmer until just fork tender -you can easily stick a fork partway into the potato -somewhere in the 10 – 15 minute range.
  • Grease a baking sheet.
  • Drain the potatoes and toss with olive oil, then spread in a single layer over the baking sheet.
  • Sprinkle with salt, optional herb, and black pepper.
  • Bake at 425°F for 30 – 45 minutes until the outsides just start to brown. Then sprinkle with fresh grated parmesan.
  • Admire the view, then enjoy.

Questions?

I purposely did not include amounts. Know that, as long as it’s a side dish in a meal that has several options, you should estimate 1lb of potatoes for every three people.

Water amount? Enough to cover the potatoes. Salt, pepper, and herbs? To taste. Olive oil? Just enough to lightly coat the potatoes. Got it?
Great!

As a bonus, this recipe is naturally gluten free. Whee!

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Collard Greens, Sausage, Peppers, and Onions – A One Dish, Gluten Free Meal

August 10, 2012 By 1 Comment

Heather says:

You have seen one of my favorite recipes Sausage, Peppers, and Onions, right? This simple variation is great for those nights when you need something lower carb, have gluten free guests, or simply want to incorporate more cruciferous vegetables into your diet.

You can substitute any of your favorite greens, cut into shreds, for the collards in this meal without any changes. If you would like to get super adventurous and try something like broccoli rabe in place of the collard greens, then I strongly recommend you do not omit the recommended blanching step. With milder greens, blanching is unnecessary, but if you are particularly sensitive to bitter flavors, go ahead and add the optional tomatoes or a squeeze of lemon juice to reduce any potential bitter flavor.

Collard greens, bell peppers, Italian sausage

 

: Collard Greens, Italian Sausage, Peppers, and Onions

: Quick weeknight, guest worthy, gluten free meal

  • 1 lb mild Italian sausage links
  • splash of olive oil
  • 1 yellow or white onion, sliced (I prefer Vidalia)
  • 2 – 6 bell peppers
  • 4 cloves garlic, minced
  • 2 TBSP fresh basil, chopped (chiffonade if you’re fancy) or a good pinch of dried
  • 1 tsp Italian Seasoning
  • 1 lb shredded collard greens (half a large bag)
  • optional 1 15oz can tomato sauce or diced tomatoes

Instructions

  • Brown the sausage in a splash of olive oil over medium low. When the links are cooked through, remove from the pot, slice into coins and return to the pot.
  • Add the sliced onions and bell peppers and cook until the onions are soft, stirring frequently.
  • Add the collard greens, basil, Italian seasoning and tomatoes (optional) and cook for ten minutes. Serve immediately.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Easy peasy, lemon squeezy.

Shared on Musings of a Housewife.

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White Chicken Chili for the Slow Cooker or Crockpot®

February 8, 2012 By 2 Comments

Heather says:

Last month Deneice, a member of the Home Ec 101 Community*, shared several of her recipes with me, including a recipe for white chicken chili. This simple recipe is easily adaptable to use what is in your refrigerator and pantry. Deneice’s recipe  called for lima and cannellini beans, but as I had neither I just doubled the amount of great northern and navy beans. If you have them available, experiment with different bean varieties to provide more flavor and texture or just use 2lbs of one kind of dried, white bean, it’s really up to you.

*The Home Ec 101 Community has incredibly stringent membership requirements including: lurk or comment from time-to-time.

: White Chicken Chili

: White Chicken Chili suitable for the slow cooker

  • ½ pound dry Great Northern beans
  • ½ pound dry navy beans
  • ½ lima beans
  • ½ pound cannellini or white bean
    ———- As long as you have 2lbs of dried beans total, you’re golden
  • 1/4 cup olive oil
  • 1 chopped onion
  • 4 cloves minced garlic
  • 2-4 chicken (uncooked) boneless skinless breasts or thighs, cut in small pieces
    OR
  • 2 – 3 cups shredded, cooked chicken
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp white pepper
  • fresh ground black pepper
  • 1 can of green chilies
  • ½ tsp cayenne pepper (to taste)
  • 1 quart chicken stock**
  • Water if needed to cover beans
    **If using homemade stock, you will need to add salt (2 tsp or so) to the slow cooker

White Chicken Chili Instructions:

  • Soak the beans overnight or follow the quick soak directions. Drain the soaking water, rinse the beans and add to crock pot.
  • In a skillet over medium heat, cook the onions and garlic in the 1/4 cup olive oil until the onion just begins to soften. Add the seasonings, including the green chilies to the skillet.
  • If using uncooked chicken, brown the chicken in the skillet. Then add the contents of the skillet to the slow cooker
    OR
    Dump everything in the crock pot, including the cooked and shredded chicken.
  • Add the liquids to crock pot.
  • Cook on low until the beans are tender (6 – 8 hours depending on your slow cooker)
  • If you’d like a thicker chili use an immersion blender to whir some of the beans shortly before serving. Alternately, a pastry cutter or potato masher could accomplish this task.
  • Garnish with cheese and something colorful

Diet tags: Gluten free

Culinary tradition: USA (Southwestern)

Serve with sweet cornbread.

Enjoy!

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Hasselback Potatoes

January 28, 2012 By 9 Comments

Heather says:

I don’t remember when I first stumbled upon the idea of Hasselback Potatoes, I do believe I was wandering around Pinterest. The idea may have come from from PurpleFoodie’s Hasselback Potato Post, as the images look familiar, but I can’t be sure. Variations on this recipe / technique can also be found on most major recipe sites, but it sounds like Hasselback potatoes derive their name from a restaurant in Sweden. I didn’t dig too deeply to trace the tradition, I could totally be perpetuating an Internet myth. Whatever. They are tasty and look fancy enough for guests.

And thanks to @carnellm I’ll forever call these Hasselhoff potatoes!

These baked potatoes are a little labor intensive, I’d put them under the heading “great for company, but probably a little fussy for most weeknight meals.” This recipe for Hasselback potatoes should serve as a framework rather than something you follow to the letter. You can use Parmesan cheese as I did in the photo, but don’t feel limited, try Romano, or skip the cheese altogether. You could place thin slices of garlic between the slices as PurpleFoodie suggested or try sprinkling the potatoes with herbs that complement your main dish. All that’s important with this recipe is that you follow the general instructions.

I have more pictures of the process below the recipe. Enjoy!

: Hasselback Potatoes

  • 4 Yukon Gold Potatoes
  • 2 TBSP melted butter
  • salt / pepper to taste

 Hasselback Potato Directions

  • Scrub the potatoes thoroughly.
  • Boil potatoes for 10 – 15 minutes depending on their size.
  • Preheat the oven to 425°F.
  • Carefully slice the potatoes with a sharp knife, but do NOT slice all the way through the bottom. Some people recommend cradling the potato in a large spoon, I just recommend working slowly. I also found a utility knife to be more useful than a chef knife in this case.
  • Arrange the potatoes on a small baking pan or sheet.
  • Brush the potatoes with about half of the melted butter.
  • Bake at 425°F for 35 minutes. Remove from the oven, brush with the remaining butter and sprinkle with cheese, if desired. Bake an additional 15 – 20 minutes until desired browning and crispness is achieved.

You can skip the boiling step, but this will increase the baking time by 20 – 25 minutes depending on the size of the potatoes

Preparation time: 20 minute(s)

Cooking time: 55 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

When potatoes come out of boiling water, they are quite hot. Prepare accordingly.

Finally, see how they turn this rather plain pork and green dish into something more attractive?

 

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Beef Stroganoff, Gluten Free and for the Slow Cooker

January 7, 2012 By 9 Comments

Heather says:

Beef stroganoff is not an attractive comfort food, which is why it has taken me nearly five years to get around to posting this slow cooker recipe. It’s not the beef stroganoff’s fault it’s unattractive and the recipe itself is quite simple; it’s just a homely dish. People on the interwebz can be cruel and I just knew, no matter how hard I tried, this recipe would end up on the culinary equivalent of Awkward Family Photos. Today I swallow my pride and share the recipe, because the world can always use a little more comfort food. If you can have wheat, it’s just a straight substitution of all purpose flour for the rice flour.

I served this recipe over oven roasted potatoes seasoned with thyme.

: Beef Stroganoff, Gluten Free

: This is a gluten free recipe for beef stroganoff, adapted for the slow cooker or Crockpot

  • 2.5 – 3lbs beef round steak or cube steak
  • 3/4 cup rice flour*, divided into 1/2 cup and 1/4 cup
  • 1 tsp salt
  • fresh ground pepper
  • 3/4 tsp dry mustard
  • 1/2 tsp thyme
  • fresh ground pepper (I just use a few turns)
  • 2 onions sliced into rings
  • 2 cloves garlic, minced
  • 1/2 lb sliced mushrooms
  • 1 1/4 cups beef stock / broth / bouillon or 1 can beef broth
  • 1/4 cup wine (I use whatever I have on hand, nothing has been disappointing)
  • 1 1/2 tsp Worcestershire Sauce
  • 1 cup sour cream

 Instructions

  • Trim off any excess fat from the round steak. If you’re using cube steak, this should not be an issue. Cut the beef into strips, 1/2 inch wide and no more than 2 – 3 inches long, set aside.
  • In a bowl mix together: 1/2 cup of rice flour, salt, dry mustard, and fresh ground pepper.
  • Toss the beef strips with the flour mixture until thoroughly coated and place in the slow cooker.
  • Add the remaining ingredients except the sour cream and reserved 1/4 cup of rice flour. Stir.
  • Cook on low 6 – 8 hours or high for 4.
  • Turn off the slow cooker and mix together the sour cream and rice flour. Stir into the beef stroganoff and give it a few minutes to thicken.
  • Serve over potatoes or rice for gluten free folks and hot or hot buttered noodles for the wheat tolerant.

Rice flour is very inexpensive and can be found in many stores in the Asian / Ethnic food section or in any Asian grocery store, it can also be found in many health food stores.

*If you can have wheat, just use all-purpose flour in place of the rice flour.

Diet tags: Gluten free

Culinary tradition: USA (Traditional)

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Rosemary Walnuts Recipe – Party Pick-up Nibble or Anytime Snack

December 29, 2011 By 3 Comments

Bobbie says:

Nuts are one of my favorite snacks. Some folks think I’m nuts. Wait – does that make me a cannibal? Nevermind…you need to make these Rosemary Walnuts for your next party or even for your family just because you want them to feel special. Aromatic rosemary complements the rich, toasted walnuts perfectly, and a touch of ground cayenne pepper kicks it up a bit. You can use more or less depending on the strength of your cayenne. Rosemary Walnuts are meant to be a savory snack, not a HOT & SPICY one – the pepper is just there to enhance the flavor. If you know you’ve got super hot cayenne, halve the amount used. If you have found yourself avoiding nuts because they’re hard to digest, you’ll want to keep reading after the recipe for a way around that issue.

Rosemary Walnuts Recipe

  • 2 tablespoons unsalted butter
  • 2 tablespoons dried whole rosemary leaves
  • 1 teaspoon sea salt (or 3/4 teaspoon white table salt)
  • 1/2 teaspoon ground red pepper (cayenne)
  • 2 cups walnut halves (soaked and dried, if desired. See below.)

  Put the butter and seasonings in a heavy pan, and warm over low heat until the butter melts. Leave it on the heat for a couple minutes longer to allow the rosemary to permeate the butter.     Add the walnuts, stirring until all the  nut halves are well-coated with the seasoned butter. Spread on a baking sheet in a single layer, and bake at 350F. Bake for 10 minutes if using nuts that have been previously soaked and dried. Otherwise, bake about 15 minutes. Allow to cool before tasting, no matter how tempting they smell, or  you will burn the dickens out of your mouth. (I learn these things the hard way so you don’t have to. It’s a public service I perform unintentionally.) Serve at room temperature. Store leftover nuts in a tightly sealed container in the refrigerator.

Making  Nuts More Digestible

Walnuts and other tree nuts, like all “seed foods” contain phytic acid and enzyme inhibitors. The enzyme inhibitors, which prevent seeds from germinating until they are planted, can affect the ability of enzymes in your digestive system to properly digest the nuts or seeds. You can simulate the effect of planting by soaking the nuts, which will neutralize the enzyme inhibitors. They can be used in this soaked state, if desired, or dried at very low heat in an oven or by using a dehydrator.

The phytic acid in seeds, grains, legumes and nuts has a chelating effect in the body. It reduces the bioavailability of minerals in the food  you eat — and NOT ONLY the minerals in the seed food, but in the other food that is in your digestive system at the same time. In the intestinal tract, the phytic acid in seed foods will bind with iron, calcium, magnesium, copper and zinc, blocking its absorption. So, while the minerals may exist in the food you consume, it’s changed into a form that your  body cannot use, and they are eliminated with wastes. If your diet consists largely of seed foods that have not been properly prepared, deficiencies may develop over time, possibly leading to health issues.

Procedure:

In a 2 quart bowl, dissolve 2 teaspoons of sea salt in water. Add 4 cups of walnut halves, then enough water to cover the nuts by a few inches. Leave the bowl in a warm place for 7 to 8 hours, or overnight. The water will be cloudy in the morning. Drain off the water, rinse the nuts well a few times until water runs clear. Spread nuts in a stainless steel baking dish or cookie sheet, and dry in an oven set at no more than 150F. A dehydrator set at 150F may be used instead. Time to dry will be 12 to 24 hours — until they are dry and quite crisp.

This same procedure can be used for pecans or almonds, however for almonds, the salt should be increased to 1 tablespoon for 4 cups of nuts.

 

Bobbie Laughman is an elder caregiver, writer and Slightly Nuts Person, who lives in Gettysburg, PA. You can contact her with questions or feedback at Bobbie@home-ec101.com

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Sue Polinsky’s No Tomato Chili

December 22, 2011 By 3 Comments

Heather says:

When it comes to chili, I’m not picky, really. There have been very few chili recipes I’ve met that I haven’t enjoyed. That said, I know how some of you feel about chili, there are those who feel it isn’t chili if it contains: [insert ingredient here]. I’m just happy when you share your chili recipes with me. The following chili recipe is from my dear friend Sue Polinsky. The recipe originated from The Impoverished Student’s Cookbook with as Sue puts it, “many significant embellishments by. . . me”

Enjoy! (I’ve made this several times over the past few years and I recently asked her to send me the recipe. She changed her website and it no longer exists on the web). As with many chili recipes, this is a method more than an exact recipe. You will adjust the seasonings based on your preferences and tastes.

No Tomato Chili Image

SUE POLINSKY’S “NO TOMATO” CHILI RECIPE

For a large batch today, I used 4lbs of 93/7 ground sirloin, 3 lbs DRIED pinto beans, 2 medium
white onions. The rest is all spices including:
1. Black pepper
2. Chili powder
3. Cumin
4. Oregano
5. Parsley
6. Ground red pepper
7. Minced garlic
8. Vinegar
9. I don’t cook much with salt; people can add it later.

PROCESS:
Cut up onions.

Get a BIG pot (for this quantity)

Brown meat and onions together. I used 4lbs meat and added cut up onions.

Add garlic. I add a lot of minced garlic before the meat is fully browned. We consider garlic a vegetable.

Add chili powder (see picture)

The rest of the spices:
1. A lot of black pepper. Probably 3-5 T.
2. Shook cumin to cover the top of everything, thin layer.
3. Added 2x oregano to 1 parsley. Total 2-3T.
4. Shook ground red pepper 3-5 times.

Vinegar
Stick nose in pot. Pour in vinegar until you can smell it. That should be enough. Mix.

Pinto beans, added after spices

Add pinto beans that you have let sit overnight in plain water and then cooked in the morning.
They need to boil at least 45 minutes and taste one to be sure it’s done. If using canned beans, drain the beans, but KEEP liquid. Add beans using a slotted spoon, reserve liquid. Mix once, mixing too much mushes up the beans.

Add bean liquid so there is some liquid in the pot and taste. Adjust.
Let simmer a few hours.
Freeze extra.

*Chili Powder Photo Credit: Sue Polinsky of Tech Triad Design, Hosting, and Social Marketing

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Gluten Free Corn Chowder Recipe

November 26, 2011 By 4 Comments

Heather says:

Gluten free doesn’t have to be complicated. This recipe for gluten free corn chowder is almost identical to the regular corn chowder recipe on this site. Now, I changed the proportions a little bit for a thicker soup and because I was using a smaller pot. This recipe makes three quarts of a very thick soup, if you want a thinner soup, just use another quart of liquid (milk or chicken stock, your choice) OR reduce the amount of rice flour you use in the roux by 1 or 2 tablespoons.

If you want, add crumbled crisp bacon or garnish with chopped jalapeno for a kick.

Oh, now I do know that some New Englanders cringe at the idea of roux in a chowder. I’m a to each their own kind of cook.

: Gluten Free Corn Chowder

: A gluten free version of a classic corn chowder recipe

  • 2 large white potatoes, peeled diced (1/2″ or smaller dice)
  • 1 quart chicken stock
  • 4 TBSP Butter or Bacon Grease
  • 6 TBSP Rice Flour
  • 2 whole jalapenos
  • 1 onion, diced
  • 2 cups half and half or milk
  • 4 cups frozen corn kernels
  • 3 cloves garlic, diced
  • Salt and pepper to taste
  • 4 oz cheddar, shredded

 Gluten Free Corn Chowder Directions

  • In a small covered pot, heat the chicken stock and diced potatoes over medium heat until fork tender.
  • In a heavy pot (4 quart minimum size) heat the butter or bacon fat over medium low heat and add the two whole jalapeños and stir frequently. The skin of the jalapeños will blister and turn dark. Remove the jalapenos from the fat and add the diced onion, cook until translucent. (I discard the jalapenos, if you want to do something with them, be my guest)
  • Stir in the the rice flour, one tablespoon at a time. Stir until the flour and fat have formed a consistent roux. Unlike wheat flour, you don’t have to cook away the raw taste. Once the flour and fat are fully incorporated, pour the chicken stock that was used to cook the potatoes, in small additions into the roux.
  • Stir the roux quickly until it’s smooth between each addition of the chicken stock. .
  • Once the liquid is fully incorporated into the roux, add the cooked potatoes and stir gently.
  • Turn the heat to low and add the frozen corn kernels. Slowly add the half and half or milk and the diced garlic.
  • Finally add in the grated cheese, stir until melted, season with salt and pepper, and then serve.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Enjoy!

Shared with Mouthwatering Mondays and Tasty Tuesday

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Shrimp and Andouille Sausage Cornbread Dressing

November 8, 2011 By 1 Comment

Heather says:

If you have ever even given cornbread dressing a favorable nod, add this shrimp and andouille sausage recipe to your repertoire right this very moment. Heck, don’t even wait until Thanksgiving or Christmas to give this side dish a try. Yes, you want to double the recipe, it’ll work as an amazing post-Thanksgiving breakfast, lunch, and dinner. You’ll have to wrestle your spouse for the leftovers, so you may as well make the effort worth it, right? When doubled, this recipe nearly fills a 6 quart dutch oven.

Oh and in case you’re wondering, this recipe is 100% gluten free.

My good friend Philip took a lot of pictures, so scroll past the recipe to see how this gorgeous recipe comes together. The PrintFriendly feature at the bottom of the post will let you get rid of all the pics and extra text, easy peasy.

Shrimp Andouille Sausage Cornbread Dressing

: Cornbread Dressing with Shrimp and Andouille Sausage

  • 1 recipe sweet cornbread, made the day before
  • butter to grease the baking pan
  • 1 lb Andouille Sausage
  • 1 – 1.5 lbs shrimp, peeled, deveined and cut into 1/2″ pieces
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 ribs celery, including leaves, chopped
  • 1 red bell pepper, seeded & diced
  • 2 garlic clove, minced
  • 1 bunch green onions, chopped
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper (estimate this)
  • a pinch of cayenne (go very light, as the sausage already has some kick)
  • 2 large eggs, beaten
  • 1 – 1.5 cups shrimp stock - you can use chicken or turkey stock, if you need to

  • Preheat the oven to 350F and butter a 13 x 9 baking dish.
  • Heat a large skillet over medium low heat. While it heats, peel the casing from the sausage and crumble it as evenly as possible into the pan. (This part is kind of a pain).
  • Brown the sausage. Then transfer to a paper towel. Leave the drippings in the pan. Chop the sausage so the pieces are uniform in size and not too large. The size is somewhat of a personal preference. If you and your family like big chunks, that’s fine.
  • Add the chopped celery and onions. Cook for about two minutes, just until the onions begin to soften. Add the bell pepper and garlic.
  • Return the sausage to the pan and add the green onions, salt, ground black pepper, cayenne, and shrimp. Stir to mix after each addition and add the shrimp last. Cook until the shrimp has just barely turned pink. The shrimp will finish cooking off the heat and you don’t want to over do it.
  • Remove from heat and set aside.
  • Grab a large bowl and the cornbread. Tear the cornbread into chunks, it’s going to crumble easily, don’t stress, the egg will bind it back together.
  • To the cornbread, add the sausage mixture and the beaten egg. Add 1/2 the shrimp stock. Mix gently.
  • Feel the mixture, it should be moist, not soggy. If it is still dry, continue adding the stock a little at a time until there are no dry areas. Remember, we’re NOT making soup.
  • Spread the mixture into the buttered dish, cover with foil, and bake for 20 – 30 minutes at 350F. Remove the foil the last few minutes to brown the top.
  • If you make this ahead of time, refrigerate it overnight. It will take longer to heat through, more like 45 minutes, but check after 30 to ensure it doesn’t burn or dry out.
    Enjoy!

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 8

Cornbread Dressing


Andouille Sausage and Shrimp DressingThank you for taking the pictures, Philip. Check out his photography site for more.

Submitted to: Tasty Tuesday

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