Simple Southern Favorites

The next two recipes use turkey sausage, green pepper, onion, and chicken broth in addition to a few other ingredients. I think they are both quick and easy to make. The additional ingredients only vary slightly so when I make one I usually make the second in the next day or two. Since I don't use a whole pepper, onion, or sausage for either recipe I need to use what's left while it's still fresh. The two meals are also prepared almost identically. The first recipe, Gumbo, is prepared as a soup. The second recipe, Shrimp and Grits, is prepared as a mixture to top a bed of grits.

Chicken and Sausage Gumbo

           1 8 oz Chicken Breast                   1 link or 7 oz Turkey Sausage 

 1/4 Medium Onion                      1/2 Green Pepper

 1 Can of Tomatoes and Okra            Low Sodium Chicken Broth

Cajun Seasoning                                  Oil 

Brown Rice

• Begin cooking your brown rice. Typically brown rice will take 30-45 minutes. Once the rice starts cooking this should be enough time to prepare and simmer your gumbo having both finish at the same time. 
• Chop your green pepper and onion. 
• Cut your sausage into thin slices.
• Saute your green pepper, onion, and sausage in a pot together with a small amount of heated oil. Season to taste with cajun seasoning.
• While you're sauteing the first three ingredients slice your chicken breasts into thin, small strips. 
• Once the vegetables soften and the sausage shows the first signs of browning add the chicken. 
• Cook together until the chicken is almost cooked throughout. 
• If the mix seems too greasy you can drain it. Since I'm using turkey sausage I usually don't drain to keep the flavor. 
• Add your can of tomatoes and okra along with chicken broth until the pot is about 1/2 way full. 
• Let simmer on medium-low heat for at least 15 minutes if not more.
• Serve over brown rice with cornbread.

Serves 4

Shrimp and Cheese Grits

       Around 30 Medium Size Shrimp             1/2 Link or 7 oz Turkey Sausage

1/4 Medium Onion                         1/2 Green Pepper

                       Low Sodium Chicken Broth                            Oil

   Grits                                          Cheese

Heavy Cream (Optional)

• Chop your onion.
• Cut your green pepper and sausage into thin slices.
• Saute in a frying pan with a small amount of heated oil. 
• Season with salt, pepper, and garlic powder. 
• While you're sauteing the first three ingredients peel and devein your shrimp.
• Once the vegetables soften and the sausage shows the first signs of browning add the shrimp. 
• Cook together until the shrimp just begin to pink. This can happen quickly depending on the size of your shrimp. 
• Add enough chicken broth to allow the mixture to float. Not too much. 
• I prefer a light broth so I only use chicken broth. If you prefer more of a creamy or gravy sauce add cream to the mixture. 
• Let simmer and thicken for a few minutes, enough time to allow the shrimp to cook throughout
• Depending on the type of grits you are using allow enough time to prepare so that the grits will finish the same time as your shrimp mixture. I often will just use instant grits that only take 5 minutes to prepare. Add cubes of cheese to taste to give your grits that extra boost of flavor. A few suggestions are cheddar cheese, pepper jack, or gouda. 
• Serve the shrimp mixture over a bed of grits.

Serves 4