Friday, January 28, 2011

Quick dinner delight

Last night I through together a quick dinner which I loved. It continues my love affair with the incredible edible egg and was done in 25 minutes. I am going to call it Grits with Louisiana sausage and eggs
Isn't it colorful? Here is the recipe:
Grits with Louisiana Sausage and Eggs (serves 4)
8 eggs
4 links Louisiana hot sausage or andouille, chopped
1 red bell pepper, sliced
1/2 onion, diced
2 cloves garlic, diced
1/2 cup salsa
1 can diced tomatoes
4 green onions
2 TB parsley
salt and pepper
1 cup Cheddar cheese
In large skillet heat a little olive oil. Add chopped sausage, cook med a few minutes, add diced onion. Saute a few minutes. Once onion starts to soften add bell pepper and garlic. Cook another minute. Add can of tomatoes, salsa, salt and pepper. Let simmer until sauce begins to thicken. Once sauce is simmering, prepare grits to package instructions. Once sauce begins to thicken heat butter in second skillet. Add parsley and green onions to tomato mixture. Fry eggs to desired doneness. While eggs are cooking add butter and salt and cheese to grits. Divide grits among four dinner plates. Top with tomato sausage mixture. Top each plate with two eggs. Serve with hot sauce.
I also wanted to share pictures of our goose gumbo.
As I said I wasn't crazy about the goose. It wasn't bad it just wasn't something I would really crave. The gumbo however I really liked. I think it would be fabulous with chicken. Here's my recipe which is adapted from an Emeril Lagesse recipe for wild duck gumbo.
Chicken and Sausage Gumbo
whole chicken cut into pieces
1 TB each: cayenne, paprika, thyme, oregano
3/4 cup vegetable oil
3/4 cup flour
1 onion chopped
2 celery stalks chopped
1 green bell pepper chopped
2 cloves garlic chopped
4 links andouille sausage or Louisiana hot sausage
1 quart chicken broth
2 bay leaves
1/4 tsp Cayenne
1/2 tsp thyme
1/2 tsp salt
mix the four spices and rub mixture all over chicken. bake in 350 oven for one hour, set aside. chop all veggies and sausage before you start.
heat gumbo pot to medium add both oil and flour. cook stirring constantly with wooden spoon until you have a medium roux. The roux should be the color of peanut butter. This took about ten minutes. add chopped onion, celery, bell pepper and garlic. cook about 5 minutes more. add spices, bay leaves, sausage and chicken. cook a few more minutes. add broth, bring to boil and simmer 2 hours.
*We love grits. However, if you don't like grits this would be good over polenta or rice or even toast.

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