Type what you have

Ingredients

• ✓ beef sausage
• onion
• black-eyed pea
• chicken stock
• water
• cayenne pepper
• instant rice

Instructions

1. 1 Place sausage and onion into a large saucepan over medium heat; cook and stir until sausage begins to brown, about 10 minutes.
2. 2 Stir in black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in rice; cover and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.

By DONIGL

Ingredients

• ✓ beef sausage
• onion
• mushroom
• olive oil
• tomato paste
• tomato juice
• tomato
• burgundy wine
• oregano
• basil
• parsley
• garlic
• garlic salt
• white sugar
• spaghetti

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
2. 2 In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
3. 3 Cook pasta according to package directions. Drain. Serve sauce over pasta.

By Melinda

Ingredients

• ✓ beef sausage
• baking potato
• butter
• milk
• salt
• pepper
• onion
• brown gravy mix
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
2. 2 In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
3. 3 Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
4. 4 Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

By AMANDA FAIR

Ingredients

• ✓ beef sausage
• ground beef
• onion
• dirty rice mix
• water
• tomato
• green chile pepper
• kidney bean
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
2. 2 In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.

By Shari Eisenbeck

Ingredients

• ✓ beef sausage
• chicken
• all-purpose flour
• vegetable oil
• onion
• green bell pepper
• celery
• cajun seasoning
• bay leaf
• tomato
• okra
• salt
• black pepper

Instructions

1. 1 Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
2. 2 While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
3. 3 As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
4. 4 Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

By BelleTeteRouge

Ingredients

• ✓ beef sausage
• butter
• olive oil
• elbow macaroni
• tomato
• onion
• cheddar cheese
• monterey jack cheese
• parsley flakes
• onion powder
• garlic powder
• salt
• black pepper
• american cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter and 1 teaspoon oil.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
3. 3 Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, remaining 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into the prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove aluminum foil from the baking dish, increase heat to 425 degrees F (220 degrees C), and bake until sauce is bubbly, and top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

By I hearts allrecipes