Place the water in a large sauce pan over high heat. When the water boils add the pasta. Cook until the pasta is al dente (about 15 minutes). Drain the pasta when done.
While the pasta is cooking, place the olive oil in a large skillet over medium high heat. Add the onions and cook for about 5 minutes, stirring frequently.
Peel the casing from the sausage and discard. Dice the sausage. When the onions are translucent, add the diced sausage and cook for about 5 minutes, stirring frequently.
Add the tomatoes, water, Creole seasoning, thyme, salt and pepper. Cook for about 20 minutes over medium low heat, stirring occasionally. Cook until there is almost no liquid left, then add the shrimp.
Cook for another 5 minutes until the shrimp is cooked through. Remove the shrimp and sauce to a large bowl and add the cooked pasta to the shrimp mixture.
Mix well and chill in the refrigerator.
When the salad is cold, add the bell pepper, celery and mayonnaise and fold together. Chill until ready to serve.
Place the water in a saucepan and bring to a boil.
Add the brown rice, stir, and reduce to a simmer.
Partially cover the pan and cook for 40 minutes or until rice is tender and the water is fully absorbed.
Fluff with a fork when finished.
While the rice is cooking, place a medium sized pot over medium-high heat.
Add the oil.
Once hot, add the onion, celery, green pepper, sausage, thyme, cayenne, salt, and pepper.
Cook until vegetables are soft, about 5 to 7 minutes. Stir frequently.
Add the garlic and cook for another 1 to 2 minutes. Stir frequently.
Add the beans, stock, and bay leaves.
Reduce the heat to medium-low and simmer for 15 to 20 minutes to thicken.
If you prefer a creamy texture, mash some of the beans with a potato masher or whisk.
Serve over hot brown rice.
Preheat the oven to 325°F.
Place the oil in a large skillet over high heat.
Add the sausage and cook for about 4 to 5 minutes until it begins to brown. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the celery and peppers.
Cook for another 2 minutes. Stir frequently.
Add the water, chili powder, cumin, oregano, salt, pepper and white beans.
Cook for about 5 minutes. Stir occasionally.
Line a 2 quart oblong Pyrex dish with aluminum foil.
Place half of the taco shells across the bottom of the dish.
Spread half of the sausage and bean mixture on top of the taco shells.
Place the remaining half of the taco shells on top and then spread the remaining mixture on top of the taco shells.
Cover with foil and place in the oven.
Cook for 30 minutes.
Uncover and spread the cheese on top.
Bake for another 5 minutes.
Serve.
Preheat the oven to 325°F.
Place the peppers in the oven on a piece of aluminum foil and roast, turning frequently, until browned on all sides (about 45 minutes).
Remove and place in a brown paper bag. Fold the top of the bag closed and allow the peppers to cool.
After the peppers are cooled, peel and seed them, then cut into 1/2 inch dice.
Place the olive oil in a medium skillet over medium high heat.
Add the diced onion and cook, stirring frequently, for 5 minutes.
Slice the sausage link lengthwise and then crosswise into thin half discs. Add the sausage to the pan and cook for about 2 minutes, stirring frequently.
Add the arborio rice and cook for one minute. Stir frequently.
Add the paprika, pepper and water.
Stir and reduce the heat to a simmer. Cook for about 20 minutes until the rice is slightly soft but not mushy.
Add the parmesan cheese and yellow pepper and cook for about one minute, stirring continuously until the cheese is melted.
Serve.
Preheat the oven to 325°F.
Place the oil in a large skillet over high heat.
Add the sausage and cook for about 4 to 5 minutes until it begins to brown. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the celery and peppers.
Cook for another 2 minutes. Stir frequently.
Add the water, chili powder, cumin, oregano, salt, pepper and white beans.
Cook for about 5 minutes. Stir occasionally.
Line a 2 quart oblong Pyrex dish with aluminum foil.
Place half of the taco shells across the bottom of the dish.
Spread half of the sausage and bean mixture on top of the taco shells.
Place the remaining half of the taco shells on top and then spread the remaining mixture on top of the taco shells.
Cover with foil and place in the oven.
Cook for 30 minutes.
Uncover and spread the cheese on top.
Bake for another 5 minutes.
Serve.
Slice the sausage link lengthwise. Slice lengthwise again and then crosswise into thin quarter discs.
Place the olive oil in a medium skillet over medium high heat.
Add the sausage to the pan and cook for about 3 minutes. Stir frequently.
Add the garlic and cook for about one minute. Stir frequently.
Add the white part of the green onion and cook for about a minute.
Add the Arborio rice and cook for one minute.
Add the pepper and water. Stir and reduce the heat to a simmer.
Cook for about 15 minutes. Stir frequently and add water 1/4 cup at a time as needed.
Add the tomato paste and the green part of the green onions and fold together.
Cook until the rice is slightly soft but not mushy. Stir frequently.
Increase the heat to medium and fold in the chard, oregano and goat cheese.
Cook for about 4 minutes until the chard is wilted and the goat cheese is melted.
Serve.
Place the olive oil in a large skillet over medium-high heat. Add the onions and sauté, stirring frequently, for about 3 minutes.
Add the celery and continue cooking for about 2 minutes, then add the green bell peppers and continue cooking for another minute.
Add the sausage and cook, stirring frequently, for 2 minutes.
Add the rice and stir, cooking for another minute.
Add the beans, seasoning, salt, and water.
Stir thoroughly and bring to a simmer, then reduce the heat and allow to simmer, stirring occasionally, about 30 to 40 minutes or until the rice is no longer grainy in texture. Serve.
Place the oil in a large pan over medium heat.
Add the diced onions and garlic.
Cook for about five minutes. Stir frequently.
Add the celery and green pepper and cook, stirring frequently, for about 3 minutes.
Add the sausage and cook for about five minutes. Stir frequently.
Add the beans to the pot and then add the water, thyme leaves, Creole Seasoning, salt, pepper, and Tabasco sauce.
Stir and reduce the heat to medium-low. Cook for about 2 hours, stirring occasionally. Add water about a half cup at a time as needed.
As the beans are nearly done (they should be soft and creamy) place the 3 cups water in a medium sauce pan over high heat.
When the water is boiling, add the rice, stir once, and reduce the heat to medium-low.
Cook, partially covered, until all the water is gone (35-45 minutes).
Stir the rice once to fluff it and then serve the red beans over the rice in 4 equal portions.
Preheat the oven to 325F.
Place the dried mushrooms in a bowl and pour the boiling water over the top.
Stir and then let stand for about 10 minutes while you start the stew.
Place the olive oil in a large stock pot over high heat.
Add the onions and sausage and cook for about 4 minutes. Stir frequently.
Add the fresh mushrooms and cook for about 4 minutes. Stir frequently.
Add the pork and cook for about 5 minutes. Stir frequently.
Add the reconstituted mushrooms (and their broth), cabbage, sauerkraut, beer, pepper, marjoram, and paprika. Stir and cover.
Place the covered pot in the oven for 90 minutes. Stir occasionally.
Add the prunes and horseradish. Stir and return to the oven for another 45 minutes.
Serve.
Place the olive oil in a large stockpot over medium heat. Add the sausage and cook slowly, stirring frequently, until the fat renders out of the sausage and the sausage is lightly browned.
Remove the sausage to a plate and set aside.
Add the garlic to the rendered fat and saute, stirring frequently, for 2 minutes. Do not let the garlic brown.
Add the onion and continue cooking, stirring frequently, for 3-5 minutes or until the onion is translucent.
Add the bell pepper and celery and continue cooking, stirring frequently, for another 4-5 minutes.
Return the sausage to the pan and add the vegetable stock, undrained black beans, cumin, oregano, cayenne, and cinnamon.
Stir thoroughly and bring the mixture to a slow boil, then reduce heat to low and just barely simmer, uncovered, 4 hours, stirring occasionally.
Serve over brown rice.
