Spicy Taters

Spicy Sausage Hash Browns:

1, 16-ounce tube of bulk spicy pork sausage
1, 30-ounce package frozen shredded hash browns, thawed
2 cups (16 ounces) sour cream
1, 16-ounce jar Ragu double cheddar cheese sauce
2, 4-ounce cans chopped green chiles
1/2 tsp crushed red pepper flakes

In large skillet, brown the sausage. Drain. In a four-quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours, or until heated through.

N'Awlins Style

Apologies again for the delay between posts. The real world sure puts a damper on posting, doesn't it?

Today's recipe is a take on a Mardi Gras staple

Slow Cooker Jambalaya...

1 lb. boneless, skinless chicken, cut into 1-inch cubes
1/2 lb. andouille sausage, diced
28 oz. can diced tomatoes
1 onion
1 green pepper
1 cup chicken broth
2 tsp oregano
2 tsp Cajun or Creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
2 cups cooked rice

Place first 11 ingredients in slow cooker. Cook on low for eight hours. Remove bay leaves. Serve over rice.

Let's Eat!

I can remember my parents making this dish when I was younger. It has long been a family favorite. This is perfect for a Fall evening dinner.

Red Beans and Rice with Sausage:

2 Tbsp. butter
1/2 cup finely diced celery
1/4 cup finely diced onion
1/4 cup finely diced green bell pepper
1 16oz. can New Orleans style kidney beans, drained
1 lb. pkg. smoked sausage, cut into 1/2 inch cubes
1 101/2 oz. can beef broth
1/4 cup water
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. white pepper
1/4 tsp. ground red pepper
1 1/2 cups Minute rice

Melt butter in large Dutch oven over medium heat. Saute celery, onion, and green pepper until veggies soften. Stir in beans, sausage, broth, water, and seasonings. Bring to a boil. Stir in rice. Cover and remove from heat. Allow to stand for 5 minutes.