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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Italian Sausage With Roasted Vegetables Over Creamy Polenta

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This recipe is one that brings comfort food and bold flavors together, and that’s all you really want to achieve, in a great dish. I’ts really easy to make. Let me tell you how I pull this together.

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Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time `1 hour 40 minutes
Equipment: 2 sheet pans, 1 large saucepan, indoor grill pan

Ingredients:
2 pounds of sweet Italian sausage, grilled and sliced
1-1/2 cups of unsalted chicken broth or stock
2 cups 1 inch diced zucchini
1 red bell pepper, seeded and 1 inch dice
1 yellow bell pepper, seeded and 1 inch dice
1 orange bell pepper, seeded and 1 inch dice
1 red onion diced
5 cloves of minced garlic
1 tablespoon dried oregano
1 tablespoon Kosher salt
1/2 cup olive oil
1 teaspoon freshly ground cracked black pepper
1/4 cup of finely Julienned fresh basil leaves
Creamy Polenta (recipe below)

Directions For Sweet Itaian Sausage:
In a large sauce pan with a tight fitting lid, add 1-1/2 cups of unsalted chicken broth. Using a fork prick all the sausage link on both sides ( 3 sets on each side) to allow for faster cooking.  Turn the heat to med- high, place the links into the saucepan, and place the lid on tight. Let the chicken broth come up to a hard boil.  The sausage links steam for about 10 minutes, turning them, once, halfway through the process.

Transfer the sausage links onto a plate lined with paper towel to absorb any liquid from the steaming process.  Next, place the links onto an indoor grill pan that’s been preheated. On med-high heat, grill the sausages for 3-5 minutes per side. You may need to do this in 2 batches. Once the links all have nice grill marks, transfer to a cutting board and slice links, on the bias.

Directions:
Preheat oven to 450 degrees F.
Place the vegetables, minced garlic, oregano, and salt and pepper into a large bowl. Toss to combine. Pour the vegetables onto two sheet pans, spread out evenly into one layer ( this way they will roast and not steam!). Roast for 30-40 minutes, tossing occasionally, until the vegetables are tender and begin to brown.

Lower the heat to 350 degrees F., Add the slices of grilled Italian sausage to the pans with the roasted veggies and bake for another 10 minutes. Transfer the all veggies and sausage to a large bowl, add the basil and toss. Serve over hot creamy Polenta.

Creamy Parmesan Polenta: serves 6-8
3 cups of unsalted chicken broth
3 cups half and half
1 tablespoon of grated garlic
1-1/2 cups stone-ground corn meal
1 tablespoonKosher salt
2 teaspoons freshly ground cracked black pepper to taste
1/4 cup room temperature Mascarpone cheese
1-1/2 cups freshly grated Parmesan cheese
3 tablespoons of room temperature unsalted butter, diced

D;irections:
Combine the chicken stock, half and half, and garlic in a large saucepan. Bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking continuously to make sure there are no lumps.

Sitch to a wooden spoon, add 1 tablespoon and 2 teaspoons pepper, and simmer over very low heat for 5-10 minutes, stirring constantly, until thick. (cooking time may vary slightly .) Make sure to scrape the bottom of the pan thoroughly while stirring. Off the heat add the Mascarpone, grated Parmesan cheese and butter. Taste for seasoning.

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Cajun Style Jambalaya

2018-02-04 11.12.26

2018-02-04 11.12.32

A great way to be transported from your dining room to the French Quarter is with my Cajun Style Jambalaya! This one pot wonder is done in layers. What I mean is, I’m going to season and cook each layer as I go, building layers of flavor.

First is to prep all the vegetables. Next, on to the proteins for the dish.

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I marinate the chicken and shrimp in a mixture of olive oil,  Kosher salt, cracked black pepper, along with a Cajun seasoning blend.

Next, is to marinate the diced chicken breasts.

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Slice the sausage.

Once you season the shrimp transfer them to the refrigerator until they ready to be added to the pot. They’re the last ingredient to be added.

The liquids along with the tomato paste are ready. So we are ready to start!

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Equipment: 6-quart Dutch oven
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 to 8 servings

Marinade For Chicken And Shrimp:
Shrimp:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper

Chicken:
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper

Ingredients:
1 tbsp. olive oil
1 diced yellow onion
1 diced red bell pepper
1 diced yellow bell pepper
1 diced Poblano pepper
1 finely chopped Fresno chili
2 garlic cloves, minced
6 green onions, whites sliced,  (slice on the bias, green tops save for garnish)
1 tbsp. dried oregano
1 tsp. Kosher salt
1/2 tsp. fresh cracked black pepper
1 12-ounce package Andouille sausage sliced (5 links)
2 boneless- skinless chicken breast (around 1 pound)
1 pound large shrimp, peeled and deveined
2 tbsp. tomato paste
2 tsp. Cajun seasoning blend
1 1/4 cups long grain white rice
1 28-ounce can of crushed fire roasted tomatoes
3 cups of unsalted chicken stock

Directions:
1. In a large preheated Dutch oven over medium heat, add the olive oil. Add garlic, Fresno chili, white parts of the green onion, dried oregano, Kosher salt, and fresh ground pepper. Cook for 1 minute.

2. Add in marinated diced chicken. Cook until golden brown, around 5 minutes

3. Add in bell peppers, diced onion, diced Poblano pepper, tomato paste, sliced Andouille sausage, and stir through. Cook until fragrant, around 4 minutes.

4. Add unsalted chicken stock, Cajun seasoning blend, crushed fire roasted tomatoes, and rice. Reduce heat to medium-low heat. Cover with tight-fitting lid and cook until rice is tender and liquid is almost absorbed around 25 minutes.

5. Add the shrimp to the pot and cook until shrimp are pink and cooked through, around 3 to 5 minutes.

6. Turn heat off and stir in green onion tops for garnish and serve.

Serve hot.

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Confetti Sweet Corn

Confetti Sweet Shoepeg Corn (1)

Confetti Sweet Shoepeg Corn (2)

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White corn and shoepeg corn are my favorite. Don’t get me wrong, I like yellow corn, but if I had to choose it’s always the white variety. My Confetti Sweet Corn is so colorful it looks like a party on your plate.

If I can find fresh white corn on the cob because I would definitely grill the corn first to add a hint of smokiness to this dish. If corn on the cob isn’t in season, frozen white shoepeg corn is my “go to” for this dish. Not to worry, my Confetti Sweet Corn is going to be super delicious.

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Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
Yields: 4 servings
Equipment: Cast iron skillet

Ingredients:
2 tablespoons of unsalted butter
1 tablespoon of olive oil
2 10-ounce packages of thawed frozen shoepeg corn (substitute 6 corn on the cob)
1/4 cup of carrots, 1/4 inch dice
1/4 cup green bell pepper, 1/4-inch dice
1/4 cup of red bell pepper, 1/4-inch dice
1/4 cup yellow bell pepper, 1/4-inch dice
1/4 cup of red onion, 1/4-inch dice
1/4 cup of fresh basil leaves, chiffonade
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
In a cast iron skillet, melt butter and olive oil over medium heat. Next, add in all the veggies with Kosher salt and fresh ground black pepper. Sauté for about 3 to 5 minutes, enough to soften and get some color on the veggies. Add the corn in just to warm through, stirring everything together for another 2 minutes. Turn the heat off, then add in the fresh chiffonade basil leaves, toss to combine. Pour into a serving bowl.

Serve warm or at room temperature.

Directions For Grilling Corn:
Note: Add 30 minutes to cooking time.
If using an indoor grill pan start by heating the grill on medium heat. Brush the ears with a little Canola oil first before setting them on the grill. Grill the corn allowing all sides to get those nice grill marks rotating every 5 to 6 minutes. The entire process will take around 30 to 35 minutes. Next, let them cool down a bit before trying to handle them to remove the kernels. Transfer to a bowl and set aside until your ready to add them with the rest of the veggies.

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