Recipes >Pasta & Rice Entrees
Print Recipe
  • Sausage, Rice and Peas




    Sausage, Rice and Peas


     

    Ingredients:

    • 1-1/2 lbs Premio Italian Sausage (hot, sweet or mixed)
    • 1 C White Wine
    • 1/2 C Extra Virgin Olive Oil
    • 1/2 C fresh chopped parsley
    • 3 cloves garlic (chopped)
    • 5 C cooked White or Brown Rice
    • 1 box frozen Baby Peas (cooked and drained)
    • 1 C Roasted Red Pepper (roughly chopped)
    • Salt and fresh ground black pepper to taste
    How to make Sausage, Rice and Peas:

    Cook Premio Sausage in a large saute pan over medium heat, until done and browned. Remove sausage and set aside. Add white wine to deglaze the pan. Stir in the olive oil, parsley,garlic and rice. Heat thoroughly, cover and turn off the burner. Slice the sausage . Add the cooked peas, roasted red pepper and sliced sausage to the rice. Stir to combine, season to taste with salt and pepper. Serve immediately.

    Slow Cooker Sausage and Chicken Jambalaya
    • 1 package Premio Basil Sausage, sliced
    • 1 package Premio?s Fresh Argentinian Chorizo, sliced
    • 2-1/2 pounds boneless skinless chicken thigh meat, cut into cubes
    • 1-1/2 pounds onions, diced
    • 2 tablespoons minced fresh garlic
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1/2 tablespoon coarsely ground black pepper
    • 1/2 tablespoon white pepper
    • 1/2 tablespoon red pepper flakes
    • 8 cups chicken stock, divided
    • 1-1/4 pounds long-grain rice
    • 1 tablespoon freshly chopped parsley leaves
    In a large nonstick skillet over medium-high heat sprayed with cooking spray, add the sausage. Cook, moving the sausage from the bottom of the pot. Drain off the rendered fat and transfer to a 6-quart slow cooper. Add the chicken to skillet and brown the chicken lightly on all sides, again moving the meat frequently; add to slow cooker. Add onions, garlic, tasso or prosciutto, thyme, basil and black and white pepper.

    Add 2 cups of the chicken broth to the skillet and bring to a simmer to dissolve the brown bits. Add to slow cooker with remaining chicken broth, cover and cook on High for 5 to 6 hours.

    About an hour before serving, bring a large pot of salted water to a full rolling boil, add rice and cook like pasta until tender, about 20 minutes. Drain well in a fine strainer and add to slow cooker. Add parsley and mix well. Makes 10 to 12 servings

    Note:
    I do not add salt to this recipe because the sausages are so well seasoned. If desired, put salt shakers on table for people to use if they like.
     
    Disclaimer: “The recipes you find here are considered, by Premio Foods Inc., to be gluten-free. However, we do not take responsibility or have control over the brand of ingredients that you choose to use to make these recipes, nor the environment in which you are making them. Certain brands of the listed ingredients may not be gluten-free; to ensure that these recipes are truly gluten-free, please double check the label of your chosen ingredient to make sure it doesn’t contain any gluten or wasn’t processed in an environment that contains other gluten foods. Premio Foods Inc., is not responsible or liable for any actions that might result from following and/or trying the posted recipes.”
Premio

Tailgate Contest 2012 Jets
Tailgate Contest 2012 Giants

TIPS AND
VIDEOS

view

PROMOTIONS
AND EVENTS

view

FOLLOW US

Stay up to date with news & events