Sheet Pan BBQ Smoked Sausage Dinner

Sheet Pan BBQ Smoked Sausage Dinner

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: Main
Cuisine: American
Servings: 6 people
Calories: 345 kcal
Author: Dee

Ingredients

• 2 tablespoons olive oil
• 1 pound small white potatoes, (about 3 cups) washed, and halved or quartered
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 pound smoked sausage (kielbasa) sliced thin
• 1/4 cup barbecue sauce
• 2 cups broccoli florets, washed and trimmed
• 1/4 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 425 degrees
2. Line a baking sheet with heavy duty aluminum foil, and add olive oil 
3. Toss potatoes with the olive oil, and season with sea salt, pepper and garlic powder
4. Bake for 15 minutes or until tender
5. While potatoes are baking, slice kielbasa, and toss with barbecue sauce 
6. Remove sheet pan from oven, and add the kielbasa and broccoli
7. Bake for about 5 more minutes, or until meat is hot and broccoli is tender. Sprinkle potatoes with cheddar cheese, if using, and serve immediately
8. Recipe Notes
9. You can add an extra pinch of sea salt and pepper to the broccoli, if desired. You can also drizzle extra olive oil over broccoli if most of the oil has already been absorbed.

source:https://www.meatloafandmelodrama.com/

Sausage & Chicken Cajun Jambalaya

Sausage & Chicken Cajun Jambalaya

Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 519 kcal

Ingredients

• 2 Tbsp oil divided
• 1.5 lbs chicken cut into ½-inch pieces
• 12 oz sausage cut into ½-inch slices
• 1 ½ tsp salt divided
• ¾ tsp pepper divided
• 2 c onion finely chopped
• 1 c celery finely chopped
• 1 c bell pepper finely chopped
• 2 cloves garlic
• 1 tsp thyme dried
• 1 tsp basil dried
• ¼ tsp cayenne pepper
• 1 Tbsp Worcestershire sauce
• 1 6-oz can tomato paste
• 1 14.5-oz can diced tomatoes with juice
• 2 ½ c long grain white rice rinsed and drained
• 4 ½ - 5 c chicken broth
• Fresh parsley finely chopped

Instructions

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 25-35 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

source:https://www.evolvingtable.com