ONE POT ANDOUILLE SAUSAGE SKILLET PASTA
This dish comes together so easily in one skillet. Even the pasta gets cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Serve immediately.
POTATO BREAD-KALE STUFFING WITH ANDOUILLE SAUSAGE
Provided by Food Network Kitchen
Time 1h25m
Number Of Ingredients 11
Steps:
- Chop the potato bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Meanwhile, stem and chop the kale and blanch for 2 minutes. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture and the prepared kale. Stir in the sausage.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
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