Emeril's Jambalaya

Serves 4
Cook Time: 35 min.

2 chicken breast halves, cut into bite size cubes
1 T. Creole seasoning or Essence of Emeril or something
2 T. olive oil
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/4 c. chopped celery
1 T. minced garlic
1 small tomato, chopped
1 t. Worcestershire sauce
1 t. hot sauce
3/4 c. rice, uncooked
3 c. chicken stock
5 oz. Andouille sausage, in bite sizes
salt, pepper, and more seasoning

In a bowl, combine chicken and seasoning and work it all in. In a large saucepan/skillet, heat oil over high heat with onion, pepper, and celery, about 3 minutes. Add garlic, tomato, Worcestershire and hot sauce. Stir in rice and slowly add stock. Reduce heat to medium and cook until rice absorbs liquid and is tender, stirring occasionally, about 15 minutes. Add chicken mixture and sausage. Cook until meat is done, about 10 minutes. Season to taste.

Zesty Penne, Sausage and Peppers

I found this in a Taste of Home magazine from a while back. It's also all over the internet.

Serves 4+
Cook Time: 25 min.

3 c. penne pasta, uncooked
1 lb. Italian sausage
1 green bell pepper, cut into thin strips, bite size
1 red bell pepper, cut into thin strips, bite size
1 jar (24 oz.) spaghetti sauce
1 tsp. fennel seed
dash of crushed red pepper
4 oz. cream cheese, cubed
1/4 c. shredded Parmesan cheese

Cook pasta as directed on package. Meanwhile, brown sausage in a large skillet. Add peppers and stir about 5 minutes. Stir in next 3 ingredients and cook for 5 minutes. Add cream cheese and stir until melted and mixed in well.

Drain pasta and add to sausage mixture. Stir it all together and serve with grated Parmesan sprinkled on top.

Kielbasa and Red Potato Stew

Be ye warned: this takes a good 2 1/2+ hours to make from start to finish. But it is totally worth it. 


Serves 10
Prep. Time: 15 min.
First Round of Baking: 45 min.
Second Round: 60 min.
Last Bit: 15 min. 

10 medium red potatoes, cut into quarters

1 onion, coarsely chopped

1 green bell pepper, coarsely chopped

1 red bell pepper, coarsely chopped

2 lbs. smoked Polish sausage or Kielbasa, cut into bite sizes

1/3 c. olive oil

1 T. basil

2 t. salt

1 t. pepper

2 c. heavy whipping cream

3 T. cornstarch

3 T. water

Mix oil, basil, salt and pepper together.  Get all your ingredients chopped up properly. Put potatoes, onions, peppers, and sausage in a large roasting pan.  Pour oil mixture into roasting pan and mix until everything is well coated.  Cover with lid or foil and bake at 350 for 45 minutes.  Remove from oven and pour cream into pan, stirring carefully.  Return to oven and bake 45 to 60 minutes more, until potatoes are tender.  Combine cornstarch and water; pour into stew, carefully stirring.  Place roasting pan on the stove top and bring to a boil, stirring constantly until liquids thicken.