Cajun Risotto with Smoked Garlic Sausage

Ingredients 

1 Tbsp Olive Oil

1 Tbsp Butter

1 Shallot (or Onion), chopped

1 Bell Pepper, Chopped

3/4 Cup Arborio Rice

3-4 Cups Swanson Louisiana Cajun Broth

Directions

1) Heat olive oil and butter in a large sauce pan

2) Sauté shallots until transparent. Add bell peppers and cook for 2 minutes.

3) Add rice and stir for 1 to 2 minutes. Add 1 cup broth and bring to a boil.

4) Add remaining broth 1/2—1 cup at a time, cooking and stirring until liquid is absorbed each time.

5) Add sausage about 10 minutes prior to finishing to cook thoroughly. 

Chicken and Sausage Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1/2 cup chopped carrots
1//2 lb chicken breast, julienned
1/2 lb smoked sausage, cut into rounds 1/4-inch thick
3 cups chicken stock
1 1/2 cups long-grain rice
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp dried thyme
1/4 tsp cumin
1/4 tsp cayenne
Salt to taste
2 bay leaves
2 tbsp oil

Directions
1. In a heavy skillet or Dutch oven, heat oil over medium-high heat and add onions, bell peppers, and celery. Cook until vegetables are completely cooked and browned, scrapping the bottom of the pot often, about 10 minutes.

2. Add all seasonings and cook for a few minutes longer, continue to stir and scrap the brown bits on the bottom of the pot.

3. Add the tomatoes and chicken and cook for 5 minutes, until chicken is no longer pink.

4. Add chicken stock and bring to a boil.

5. Stir in the rice and return to a boil.

6. Reduce heat to a simmer, add sausages, and cover the pot. Cook for 20 minutes or until liquid is completely absorbed and rice is fully cooked.

3-Meat Game Chili

The best part of this recipe is that it has bacon! It's not over-powering, but you can certainly hint that it is there. Brian purchased fresh, thick cut bacon from the deli rather than using pre-packaged. He also used one can of beer and beef broth instead of one or the other. And we cooked it in the crock pot for a couple hours. We topped with onions and cheese. 

Ingredients

• 1 lb. ground beef
  1 lb. ground sausage
  6 strips bacon, chopped
  1 yellow onion, chopped
  1 green pepper, chopped
  3-4 cloves garlic, minced
  2 cans diced fire roasted tomatoes
  2 cans chili beans
  1-2 cans beer (any kind will work)
  (OPTIONAL BEER SUBSTITUTE: 2 cans beef broth)
  1 tbsp. Old Bay Seasoning
  1 tsp. dry mustard
  1 tsp. crushed red pepper flakes
  1 tbsp. Chili powder
  1 tbsp. Hot Sauce (such as Hot Spot or Franks)
  2 bay leaves
  salt & pepper to taste

Instructions

• 1
  Set a large pot over medium-high heat. Add chopped bacon and fry until crispy. Remove from grease to a paper towel lined plate to drain.
• 2
  Add ground beef, ground sausage, chopped onion & garlic to bacon drippings in large pot. Cook, stirring frequently and breaking up meat until the meat is brown and the onions are translucent. Drain grease from meat mixture and return to pot.
• 3
  In a food processor, combine beans and tomatoes. Do not drain. (Depending on how large your processor is, you may have to do 2 cans at a time) Pulse until beans and tomatoes are pureed. Add to meat mixture. Add bacon back into meat mixture.
• 4
  Very slowly, pour 1-1/2 beers into your chili. Stir and set temperature to medium-high and bring to a simmer. Add seasonings, stir to combine.
• 5
  Simmer chili for about 20 minutes on low until some of the beer has cooked off.