Sausage Creole and Rice

Hello folks and welcome back to the All Things Southern kitchen! Its dinner time, you’re late getting home from work and the family is famished. What ‘cha gonna do? I’m afraid I can’t feed all of you– although I’d love to– but I can teach y’all how to have just a few ingredients in the pantry and fridge and whip up something wonderful in no time flat. Today, I’m going to give y’all my recipe for Sausage Creole and Rice! We’ll do it on the stovetop in about a half-hour, start to finish.

Oops– I didn’t snap a picture of this dish for y’all, so I’m pasting in one of rice growing on our farm, taken by my daughter-in-law, Carey. I thought y’all might enjoy seeing it in the growing season.

rice

“Sausage Creole and Rice”

4 lb. link sausage
1 medium onion, chopped
1 large green pepper, chopped
¼ cup butter
1 (16 ounce) can tomatoes
1 (6 ounce) can tomato paste
1 (3 ounce) can sliced mushrooms, drained
¼ teaspoon chili powder
Salt and pepper to taste
3 cups cooked rice

We’ll begin by cutting our link sausage into bite-size pieces. Meanwhile, I’ve got a chopped onion and green bell pepper in a bit of butter on the stove top. We’ll let it ‘em cook down while we put some rice on to boil.

Once our veggies are tender, we’ll add in our sausage along with a small can of sliced and drained mushrooms, a can of tomatoes and a can of tomato paste. We’ll season it to taste with salt and pepper and a ¼ teaspoon of chili powder and our work is done.

Let is simmer for 20-25 minutes and serve over hot fluffy rice with a side salad and French bread. Oh, and enjoy the grateful reviews from the hungry family. It’s Sausage Creole and Rice and its good eating from the All Things Southern kitchen to yours.

Hugs, Shellie

Shellie’s Chicken Salad Pot Pie

Hello folks, and welcome back to the All Things Southern kitchen! So, here’s the deal– I’m not a big potpie fan. I mean, I’ll eat it but it’s not my favorite. On the other hand, I do like the concept of a potpie and I am a huge chicken salad fan… So, the other evening I thought, why not a Chicken Salad Pot Pie? I mean, why not? Don’t ask me! I’m going to have to say it was one of my more brilliant inspirations. The pic here doesn’t do it justice — it was disappearing so fast, I considered myself fortunate to have grabbed even this sad iPhone image! Here let me show y’all how I did it.

cpotpie

“Shellie’s Chicken Salad Pot Pie”

1 (9″) pie shell
1 and 1/2 cups mayonnaise
1 tsp black pepper
1/4 tsp salt
1 tablespoon lemon juice
2 cups diced cooked chicken
1 and 1/2 cups celery (finely chopped)
1 bunch green onions (diced)
1/2 cup grated sharp cheese
1/2 cup chopped pecans
1 cup crushed potato chips for topping

 

I’ve already baked a refrigerated pie crust per package instructions. Feel free to make your own pastry, if the mood strikes you, but it is just too easy.

Now, while the pie crust cools, I’m going to take a bowl and stir together 1 and half cups of mayonnaise, a bit of salt and pepper, and a tablespoon of lemon juice. Then we’ll stir in a half/cup of grated sharp cheddar cheese, a 1/2 cup of chopped pecans, a cup and half of diced celery, and a bunch of diced green onions.

We’ll need two cups of cooked, diced chicken. I’ll be using meat from this rotisserie chicken I picked up at the grocery store– again, that’s another great time saver that’s full of flavor.   We’ll combine all of this and spread it in our prebaked pie shell and we’ll top it with a cup of crushed plain potato chips for some good crunch before baking it in a 350 degree oven for about 25 minutes. Yum! Indeed! Folks, y’all have got to try my Chicken Salad Pot Pie– it’s good eating from the All Things Southern kitchen to yours!

 

Fall’s Favorite Spice Tea

Welcome back to the All Things Southern kitchen. We southerners have learned to be flexible about what constitutes a new season. If the calendar says it’s fall, by golly, it’s fall! Long before our stubborn trees give up a leaf and regardless of whether we need shorts or sweaters, we take our make-the-best-of-it upbringing and deem that the season has arrived. We’ll pull out our pumpkin recipes and seasonal decorations to the hum of the air conditioner. At this house, the first ode to fall begins with The Making of the Tea. Sounds official. It is, Mike. It’s a tradition traced back to my Mama’s house and everything about it feeds my soul from the colors to the smells to the memories of countless cups shared with family and friends– just our listeners. Hence, back by popular demand, I give you Fall’s Favorite Spice Tea!

“Fall’s Favorite Spice Tea”

1 cup instant tea
2 cups lemonade mix
2 cups Tang instant breakfast drink
1 cup sugar (option)
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. allspice

tea

We’ll begin by measuring out a cup of instant tea, two cups of lemonade mix, two cups of Tang instant breakfast drink and one cup sugar. They still make Tang? I never see it. Mix this up with a teaspoon each of ground cloves, ground cinnamon, and allspice and store it in the pantry in a closed container. Now, whenever you feel the hankering for a great cup of spice tea, just heat a mug full of water and stir in 2-3 heaping teaspoons, depending on how strong you like it. Believe it or not, I used to put 2 full cups of sugar in this recipe. These days I either use half the amount of sugar or leave it out completely! I think there’s plenty sweetness in the Tang and lemonade mix. You can always add a teaspoon to your cup if you need it sweeter. Or stick your finger in it, if you’re as sweet as Shellie. What’d you do, Mike? Nothing! Why?

Folks, if you want a quick wassail flavor, substitute orange juice for the water but do enjoy Fall’s Favorite Spice Tea. It’s great fall flavor from the All Things Southern kitchen to yours.