SKINLESS SMOKED SAUSAGE RECIPES RECIPES

CHEESY SMOKED SAUSAGE & POTATO ... - JUST A PINCH RECIPES

Cheesy Smoked Sausage & Potato ... - Just A Pinch Recipes image

This cheesy smoked sausage and potato casserole is packed with flavor. It's easy to make and oh so good.

Provided by Crystal Wilkinson @RUBYSCHEF

Categories Other Main Dishes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

Ingredients

3 cup(s) potatoes, peeled, boiled and cubed
1 pound(s) skinless smoked sausage
4 tablespoon(s) butter
4 tablespoon(s) flour
2 cup(s) milk
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/8 teaspoon(s) paprika
1/2 pound(s) velveeta cheese cubed
1/2 cup(s) shreded cheddar cheese

Steps:

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2" pieces. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.
Preheat oven to 350°F
Place potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (stir constantly.) Pour cheese sauce over potatoes and meat.
Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top. Bake for 35-45 minutes (watch, until golden brown on top).

SMOKED SAUSAGE JAMBALAYA RECIPE | THE NEELYS - FOOD NET…

Smoked Sausage Jambalaya Recipe | The Neelys - Food Net… image

Provided by Patrick and Gina Neely : Food Network

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced into circles
1 large Vidalia onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 cups long grain white rice
2 tablespoons tomato paste
1 (14-ounce) can fire-roasted diced tomatoes
2 1/2 cups chicken broth
1 dried bay leaf
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh parsley

Steps:

Heat the oil in a large Dutch oven over medium-high heat.
Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

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