White Bean, Sausage and Greens Soup – Tuesday’s Table

This is a recipe that came to be based on items I had in our fridge and pantry two years ago. Since then as soon as fall weather is upon us it is the first thing that Grant requests for dinner. It is just about as easy as they come and is hearty enough that it is a full meal… but Grant usually makes his mom’s cornbread recipe to accompany the soup – lucky me (unlucky waistline). This meal is easy to throw together, inexpensive and gluten free as long as you pay attention to the sausage and turnip greens.

Sub in black eyed peas and we call this our “New Year’s Soup.” It covers all of the bases for luck, health and prosperity… in one easy pot. Check!

  

White Bean, Sausage and Greens Soup

Ingredients:  

1 pk Andouille/cajun sausage, chopped
1 onion, diced
2 cloves/teaspoons garlic, minced
2 cans white beans (any type, I prefer Navy Beans because of their small size)
1 can diced tomatoes
1 can turnip greens
1 bunch kale in inch pieces
6 cups chicken broth (I used 4 stock, 2 water)
Several dashes of Hot Pepper Vinegar and freshly ground black pepper to season

Directions:

Brown chopped sausage (try to drain most of the grease), add onions and garlic  to sausage to soften for 5-7 min
Add chicken broth, beans (rinsed), tomatoes with juice
Add turnip greens (mostly drained)
Add kale, black pepper, pepper vinegar.
Stir, cover, simmer

Simmer for at least 30-45 minutes, but will taste even better the next day.

Serve with hot pepper vinegar. Cornbread would be a treat too.

** You can make many variations to this recipe based on your preferences and things that you have at home. Use only kale (add some salt to recipe); use only turnip greens, add some shredded chicken, etc. I have done all of these things and it turns out well every single time**

   

    
   

Enjoy!!

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Tried and True Breakfast Casserole

Several years ago I discovered my husband’s love of Breakfast Casserole. I never really made any casseroles and didn’t know where to start with Breakfast Casserole. Luckily my aunt and friend who is a fabulous cook had a tried and true recipe that I made yet again this week for Grant’s birthday breakfast… It also served as his cake, ha. The one key to this breakfast is to make this the night before you plan to serve.  

Tried and True Breakfast Casserole

1 lb. sausage, browned (tip – cook two pounds/packages and freeze 1/2 for next time)

5 eggs

6 slices of bread, torn into small pieces

1 1/2 c. shredded sharp cheddar cheese (noticeably better if you shred your cheese as opposed to buying shredded, plus will save money)

2 c. half and half (I have made this with less fat milk before and that is good too, don’t try them side by side although it still comes together well. For special occasions just stick with the half and half)

1 tsp. salt

1 tsp. dry mustard

   

 Directions:

Brown sausage, drain

Shred cheese

Tear bread

Grease baker with small amount of butter

Combine eggs, milk, spices. Whip well.

Layer bread on bottom, sprinkle on sausage, top with cheese, then cover with egg and milk combination 

Cover and refrigerate overnight. This is the most important step.

Bake for 40 minutes at 350.

Serve.

Enjoy!

Warning: birthday candles will melt when added to hot casserole  

Fat Tuesday : Shrimp and Sausage Gumbo

This week Nashville has had snow and ice, so instead of letting myself get stir crazy, I decided to work on a recipe to celebrate Fat Tuesday. I have been listening to a Mardi Gras playlist by Garden & Gun on Spotify, enjoying my time at home, and embracing Fat Tuesday. Gumbo from scratch takes time, but today I’ve got plenty!

Shrimp & Sausage Gumbo:

Start with roux – heat a combination of butter, bacon fat, and oil in a heavy skillet. Add in flour, whisking constantly until dark brown (I usually end up with a chestnut color). This seems to take ages, so just be patient and keep stirring (like 30 minutes to an hour – BUT this is the most hands on part).

Combine onions, bell pepper, and celery (the trinity) into the roux.  At first this will feel very thick but keep stirring. Once both the base and vegetables soften add garlic and dry seasonings then cook for another minute or two.

Add your choice of stock to the roux, stirring and bringing to a gentle boil.

Add okra and andouille sausage then reduce to simmer. Let simmer for as long as you can stand it (the longer the better but at least an hour – stirring occasionally)

Add shrimp, let simmer 5 minutes and turn gumbo off.  Add crab or any other seafood at this time as well. **Please note that you do not add the shrimp until the VERY end**

2 lbs smoked andouille sausage

2 lbs peeled, deveined shrimp

1/2 c. butter and/or drained bacon drippings

1 c. flour

1. Tbsp Salt

1-2 Bay Leaves

Your choice of dry seasonings (I used 1/2 Tbsp Old Bay, 1/2 Tbsp Tony’s, 1/2 tsp thyme, 1/2 tsp oregano, & black pepper — sounds like a lot but this is a big pot of gumbo!)

2 celery stalks, diced

2 bell peppers. diced

2 large onions, diced

1 lb. chopped, frozen okra

6 cloves of garlic, minced

6-8 c. Your choice of stock
** Serve gumbo on top of rice, with french bread and with your favorite hot sauce to taste**

Enjoy and Laissez Bon Temps Rouler!