Skip to main content

Italian Sausage & Rice Casserole in a Skillet

While I was traveling a couple of weeks ago, Darrell made up a simple skillet dish for himself. He made it again yesterday, so I asked him to construct a recipe - when we cook, we tend to just use ingredients until it looks/tastes good, so sometimes actual measurements are hard to come by. These are his best estimates of what he has put into this skillet casserole . . . experiment to suit yourself!

1 onion, diced
2 stalks of celery, diced
2 cloves garlic, minced
1 tsp white or black pepper
Oregano and parsley to taste
1 ½ cups rice
3 ½ cups water or chicken stock
Salt to taste
1 lb hot Italian sausage
Parmesan Cheese, coarsely grated

Chop onion as desired, sauté in a bit of olive oil until just transparent.  Add celery, cook until limp, add garlic, then add herbs to taste.  It will make a difference if you’re using fresh or dried and your preference.  You may also add a little basil or any other herb you desire.  I don’t add any salt because I use a chicken base that adds plenty of salt but if you’re using water or canned stock, you’ll need to add salt.  Add the rice and stir in with the vegetables for just a minute, then add the stock.  Bring to a boil, then cover and simmer about an hour or until the rice is as tender as you like it.  Meanwhile, brown the sausage lightly in a separate skillet, drain off excess grease.  I use a bulk sausage, so I crumble it while browning.  If you are using stuffed sausage, cut into bite-sized slices before browning. When the rice is nearly done or done, add the sausage, stir it a bit, then stir in about a cup of coarsely grated Parmesan, more or less depending on your taste.  You can also leave out the cheese and add as a garnish to suit individual taste.

Comments

Popular posts from this blog

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass Prep (leading up to Thanksgiving): get a very large, fresh  turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make m