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.


“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

Chicken and Dumpling Casserole

Hello folks! Welcome back to the All Things Southern kitchen! We’re making “Chicken and Dumpling Casserole”. My darling Aunt Peggy shared this recipe with me. It was delicious as is, but I tinkered with it here and there.   Let’s get cooking!

“Chicken and Dumpling Casserole”

3-4 chicken breasts, cooked and shredded ( Or one store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick Biscuit Mix
2 cups whole milk
1 recipe simple white sauce or 1 can cream of chicken soup
3 chicken bouillon cubes (or 3 teaspoons of chicken granules)
1/2 teaspoon dried sage

1 teaspoon minced garlic

1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

I’ve preheated the oven to 350 degrees and I’ve prepared our ingredients. We’ve got three layers on this thing. Ready? I’ll count it down.

Layer Number One! We’ll take a 9 x 13 casserole dish and melt 1/2 stick of butter in the bottom. Then we’ll spread our chicken breasts over the butter. I’ve used four chicken breasts that I’ve roasted and shredded. You can also use the meat from a store bought rotisserie chicken. Over the  chicken we’re going to sprinkle salt, pepper, sage, and diced garlic. Now, this is important. Do not stir.

Layer Number Two! We’ll mix two cups of Bisquick with 2 cups of milk. Then we’ll pour it slowly over the chicken. Again, do not stir.

And finally– Layer Number Three Folks! In a medium bowl, we’ll whisk together 2 cups of chicken broth, one recipe of simple white sauce or a can of cream of mushroom soup. You can find that simple white sauce recipe on my website. Now, we’ll stir in 3 crushed chicken bouillon cubes (or 3 teaspoons of chicken granules) and pour it slowly over the Bisquick layer. Remember, no stirring.

We’ll bake our casserole for 30-40 minutes at 350 degrees, or until the top is golden brown! Yum! Enjoy my “Chicken and Dumpling Casserole”.  It’s good eating, from the All Things Southern kitchen to yours!




Feta Cheese Frittata

Hello folks, and welcome back to the All Things Southern kitchen. The other night I surveyed the fridge and noted that I had a ton of eggs I needed to cook and a pound of fresh mushrooms that were also close to perishing.  The challenge, as I saw it, was to use them as the base for a delicious supper. Oh, I do love that sort of thing. A little more snooping revealed some feta cheese — and that’s when it hit me. I made a Feta Cheese Frittata with Mushrooms and and it was delicious!  Let me walk y’all through it.

“Feta Cheese Frittata with Mushrooms”

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 tablespoon Worcestershire sauce

1 dozen eggs

4 ounces feta cheese

4 ounces Monterey Jack

1 pound mushrooms, sliced

1 cup chopped onion, pepper, celery blend

1/4 cup milk

Salt and Pepper

Tony Chacheres

We’ll begin by melting a couple tablespoons of butter and stirring in a couple tablespoons of extra virgin olive oil. We’ll use this to saute a cup of vegetables from a frozen blend of chopped onions, peppers and celery. When they’re soft, we’ll remove them with a slotted spoon. Then we’ll add our sliced mushrooms to the butter and olive oil along with a couple tablespoons of Worcestershire sauce and let them cook down. This will give the mushrooms more flavor.

Now we’ll crack twelve eggs in a large mixing bowl and lightly blend them with four ounces of feta cheese, four ounces of Monterey Jack, and a 1/4 cup of milk. Season with salt, pepper and Tony Chacheres before draining our mushrooms, and folding them in. Cook at 375 degrees for thirty to forty minutes or until your eggs are set and serve with a huge glass of cold milk. This dish is good for breakfast or supper.

That’s my Feta Cheese Frittata with Mushrooms, folks, and it’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie