ZATARAINS GLUTEN FREE RECIPES

Name: Cajun Sausage Boil Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 Tablespoon Old Bay Seasoning Spice; 1 stick Butter; 6 small Red Potatoes; 3 ears of Corn; 1 small Onion; 1 pkg Andouille Sausage (14oz)

CAJUN SAUSAGE BOIL RECIPE - TASTE OF SOUTHERN

Cajun Sausage Boil Recipe - Taste of Southern image

Here's a quick and easy Cajun boil that will serve 2 to 3 people, depending on their appetites. It's quick and easy to prepare. Great for folks that don't eat seafood, but still enjoy the taste of a good Cajun boil type dish.

Provided by Steve Gordon

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 6

Ingredients

1 Tablespoon Old Bay Seasoning Spice
1 stick Butter
6 small Red Potatoes
3 ears of Corn
1 small Onion
1 pkg Andouille Sausage (14oz)

Steps:

Rinse potatoes and corn under cold running water.
Cut potatoes into halves.
Peel onion, cut into quarters.
Slice sausage into one inch sections.
Place a large sauce pot, half filled with water, on your stove top.
Bring water to a rolling boil.
Stir in the Old Bay Seasoning.
Add the stick of Butter.
Add the sliced potatoes.
Add the onion.
Let cook 15-20 minutes until potatoes are fork tender.
Add the sausage slices.
Add the corn. Corn should be thawed first if using frozen corn.
Cover the pot. REDUCE heat to just below Medium. Cook 10 minutes longer.
Drain the water from the pot. Serve while everything is still warm.
Enjoy!

SAUSAGE & RICE CASSEROLE - SOUTH YOUR MOUTH

Sausage & Rice Casserole - South Your Mouth image

A simple casserole recipe made with uncooked white rice and sausage perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing or Rice Stuffing).

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Number Of Ingredients 7

Ingredients

1 pound pork sausage (I use “hot”)
1 medium onion, diced
1 1/2 cups finely diced celery
1/4 teaspoon red pepper flakes (optional)
1 14.5-oz can chicken or vegetable broth
1 10.5-oz can cream of celery soup
1 cup long-grain white rice, uncooked

Steps:

Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes then continue cooking until sausage is no longer pink and veggies are starting to become translucent. If your sausage is particularly fatty, drain off some of the fat – I usually don't.
Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter.
In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated.
Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving.

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