Cajun Pasta

Cajun Andouille Pasta

Sausage, peppers and onions… Yes please!  This is one of my favorite quick meals to whip up, especially when I have some good quality ground andouille on hand.  If you’re local to the area, check out Heritage Meats here in Rochester, WA.  It’s well worth the trip and their sausage and meat selection is phenomenal (plus it pastured and humanly raised which is a bonus for me and my family).  Paired with some local produce and voilà!  You have a pretty epic farm to table meal.

The Cajun spice I use in this recipe is homemade, but you can use store bought if you prefer.  Just be mindful of the salt content when adding additional salt or using it with a broth that’s already seasoned.  Sometimes you end up with something very spicy AND salty if you’re not careful. Cajun spice is fairly easy to prepare, please check out this recipe – it’s pretty similar to what I use but I do prefer to omit the salt and add more cayenne.  As far as the salt, I prefer to add to each dish depending on what I’m cooking and the broth that is used. As for the pasta, I find that anything works – I prefer a good quality spaghetti noodle, linguini or rotini.  Happy cooking!

Cajun Andouille Pasta
Cajun Andouille Pasta
Ingredients
Servings:
Instructions
  1. Cook Pasta according to the directions on the package (Al DENTE please!) - Drain, toss with a little olive oil and set aside.
  2. In a heavy bottomed pot over medium heat 1 tablespoon of olive oil and your ground sausage. Cook until well browned.
  3. Add onions and peppers and cook for about 5 minutes. Towards the end, toss in your garlic and cook for about 1 minute (be sure to not burn the garlic). Remove from heat and place mixture in a bowl and set aside. This keeps the onions and peppers from becoming too mushy while you reduce the sauce in the next steps below.
  4. Return the pan to medium head and add white wine and chicken broth. Cook for about 20 minutes until sauce has reduced by half.
  5. Add cream, butter, cajun seasoning, chopped tomatoes, pepper and salt to taste. Cook for another 2-3 minutes allowing the sauce to thicken.
  6. Toss in your pasta, sausage and pepper mixture and parsley. Toss well to combine and remove from heat. Serve and enjoy!
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Baked Potato and Leek Soup

Baked Potato and Leek Soup

Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees F.
  2. Wrap potatoes in foil and bake in the oven for 45-60 minutes until potatoes are fork tender. Remove from oven and set aside.
  3. Cut the bacon into thin strips and cook on medium heat in a large skillet until crisp. Remove and drain fat from bacon. Set aside.
  4. In a large stock pot or dutch oven, heat butter and chopped leaks over medium heat for about 5 minutes until leeks have softened.
  5. Add the flour to the leeks and butter. Stir well to combine. Cook until the butter, leeks and flour are well incorporated for about 1 minute.
  6. Pour in the chicken broth, milk and beer - whisking well. Cook over medium heat until bubbly and thickened, stirring frequently for about 15 minutes. Add chopped chives, basil, oregano and thyme.
  7. Scoop out the baked potato from the skins and add to the pot. You can mash with a potato masher to achieve the desired chunkiness.
  8. Add half of your cooked bacon to the pot (reserve some bacon for garnish) and stir in 1/2 cup of sour cream and cheddar cheese until melted.
  9. Season with salt and pepper to taste. (if your soup is too thick, add additional milk)
  10. Serve immediately and top with bacon, chives and a dollop of sour cream.
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chardsoup

Spicy Sausage, Potato & Chard Soup

When I saw the yellow chard in my CSA box this week, I immediately thought of soup.  Everyone in my house has been sick except for me (knock on wood) so making a quick soup sounded like a good idea.  This soup can be made spicy or mild but I do implore the use of some quality spicy Italian sausage.  If you’re a local here in western Washington, I suggest using some sausage from Heritage Meat here in Rochester or at your local Co-Op.  I absolutely LOVE their seasoning and it works great in this soup (and my Mother-in-law’s famous meatballs)

The soup is reminiscent of a soup that shall remain nameless from Olive Garden but with a few more ingredients and some home cooked lovin’.  The zucchini from this week’s box made a nice final addition to the recipe!  Enjoy!

Spicy Sausage & Potato Soup
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Spicy Sausage & Potato Soup
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
8-10 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. In a large stockpot, brown your sausage and onions over medium heat.
  2. Once your sausage is brown and your onions have cooked, add the garlic and cook for about 2 minutes. Deglaze the pan with the white wine and scape up any little bits that are stuck to the pan.
  3. Add chicken broth, the minced and roasted red bell pepper, potatoes, thyme, red pepper flakes and pepper. Cover and reduce heat to low. Cook for about 10 minutes or until your potatoes are FIRM but cooked.
  4. Once your potatoes are firm (but cooked) add your heavy cream, swiss chard and zucchini. Now, cook the soup for another minute or two. I prefer my zucchini pretty firm so I like to add them at the very end with the chard and cream. If you like them softer, add them a little sooner!
  5. Add salt to taste (if needed). I generally do not need salt, it all depends on the broth you used in the soup!
  6. Serve with grated parmesan on top. Enjoy!
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