Easy & Tasty Savoie's Casserole
1 lb. Savoie's smoked sausage (cut into bite size pieces)
1 1/2 cups uncooked converted or instant rice
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
1 (10 1/2 oz.) can beef broth double strength
1 (11 1/8 oz.) can condensed tomato soup
1/2 teaspoon dry oregano leaf
1/2 teaspoon dry basil leaf
1/2 teaspoon salt

Preheat oven to 350 degrees. In a medium skillet over high heat, combine sausage, onion, and bell pepper; cook 10 minutes, stirring to prevent sticking. Add the broth and cook 10 minutes, stirring constantly. Add tomato soup, oregano, basil, and salt; stir to mix. Add uncooked converted or instant rice to a 6x6x2 baking dish and pour sausage mixture over rice. Stir and cover with foil. Bake 30 miutes or until rice is tender. Makes 4 servings.


Vegetable & Savoie's Sausage Stir Fry

2 tablespoons olive oil
1 lb. Savoie's smoked sausage, diced
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup chopped celery
1/2 medium red bell pepper, julienne
1/2 cup sliced onion
1 (15 oz.) can whole baby corn
1 tablespoon all purpose seasoning

In a large skillet over medium heat, heat oil until very hot. Add sausage; cook and stir for 5 minutes. Add remaining ingredients, cook and stir constantly; about 10 to 15 minutes or until vegetables are cooked but still crispy. Makes 4 servings.


Low Fat Red Beans with Savoie's Turkey Sausage & Tasso

To cut cooking time, soak beans over night.

1 lb. dried kidney beans
8 cups water, in all
1 lb. Savoie's turkey sausage, cut into bite size pieces
5 oz. Savoie's turkey tasso
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper

In a 5-quart pot over medium heat, add 4 cups of water and the beans. Cook covered for 30 minutes stirring occasionally. Add sausage, tasso, onion, bell pepper, and 2 cups of the water, cook 30 minutes longer. Add remaining water and cook additional 45 minutes or until beans are tender. Makes 8 servings.


Savoie's Tasso, Andouille & Shrimp Jambalaya

1 tablespoon vegetable oil
10 oz. Savoie's pork tasso, thinly sliced
1 lb. Savoie's andouille, cut 1/2-inch pieces
1 1/2 cups finely chopped onions
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 (6 oz.) can tomato paste
4 cups water, in all
1 lb. medium shrimp (30 to 35 count) peeled & deveined
6 cups cooked rice
1/2 cup finely chopped green onions

In a 5-quart pot, heat oil over medium heat until very hot. Add tasso and andouille; cook and stir 5 minutes. Add onions, bell pepper and celery. Cook and stir continually for 10 minutes. Add tomato paste and 3 cups of the water; cook and stir often, about 15 minutes or until all meat is tender. Add remaining water and shrimp; reduce heat to low. Cook 5 minutes stirring often to prevent from sticking. Add green onions and cooked rice; stir well to mix. Let set for 5 minutes for flavor to marry. Makes 9 servings.


Savoie's Pork Sausage Eggplant Casserole

6 cups water
1 tablespoon salt
10 cups eggplant, peeled and cubed
1 lb. Savoie's smoked pork sausage, cut into bite size pieces
1 cup finely chopped onions
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 cup heavy whipping cream
1 cup corn flakes, crushed
1/2 cup finely chopped green onions
2 tablespoons cooking oil

Preheat oven to 375 degrees. In a 5-quart pot over high heat, bring water to a boil. Add salt and eggplant; cook and stir occasionally for 8 minutes. Drain and discard water; set aside. In the same pot add sausage, onion, bell pepper, and oil. Cook 8 to 10 minutes or until onion is transparent and sausage is brown. Add cream; cook and stir 5 minutes.

Spray the inside of a 8x8x2 baking dish with vegetable cooking spray. Layer sausage, cooked onion mixture, eggplant, corn flakes, and green onions. Repeat method ending with corn flakes on top. Bake for 45 minutes. Makes 6 servings.


Savoie's Cornbread Dressing

1 (8 1/2oz.) package corn bread
1/2 lb. fresh ground beef
1 lb. Savoie's dressing mix, thawed
1/2 cup finely chopped red bell pepper
1 cup finely chopped onion
1/2 tablespoon salt
1/4 tablespoon ground red pepper
2 1/2 cups beef broth, in all
1 egg beaten
3 slices toasted bread, cubed
1/2 cup chopped green onions

Bake corn bread according to directions. Let cool to touch before using. Do not use corn bread mix with sugar. In a 5-quart pot over high heat, add ground beef. Cook and stir 5 minutes. Add dressing mix, red bell pepper, onion, salt and red pepper. Cook and stir 10 minutes. Add 1 cup broth, reducing heat to medium. Cook 5 minutes; set aside. In a 12x9x2 baking dish, add the egg, bread cubes, remaining broth, and green onions. Pour the cooked meat mixture into the baking dish; crumble corn bread with fingers into the mixture. Stir well and place in oven. Bake 25 minutes at 350 degrees. Makes 6 servings.


Low-Cal Two Pepper Stir-Fry Savoie's Turkey Sausage

2 (12oz.) packages Savoie's turkey sausage
1 medium onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
2 teaspoons corn starch
1 cup canned beef broth, double strength
1 tablespoon soy sauce
3 tablespoonsbalsalmic vinegar
1/2 teaspoon ground black pepper
3 cups cooked hot pasta

Spray the inside of a medium skillet with vegetable cooking spray. Heat until very hot. Add sausage; cook, stirring constantly, for 5 minutes or until brown. Add onion and bell peppers; cook and stir 5 minutes. In a small bowl, dissolve corn starch in broth. Add soy sauce and vinegar, stir well. Add to sausage mixture. Cook and stir 3 minutes. Add pepper and cooked pasta; let stand 5 minutes to marry flavor. Makes 4 servings.


Low-Cal Savoie's Sausage & Tasso Cabbage Casserole

1 (12oz). package Savoie's turkey sausage
6 oz. thinly sliced Savoie's turkey tasso
2 cups thinly sliced fresh mushrooms
1/2 large red bell pepper, julienne (about 3 oz.)
1/2 cup diced green bell pepper
2 cups reduced-fat canned cream of mushroom soup
1 (12 oz.) can evaporated skim milk
1/2 cup finely chopped green onions
1/2 teaspoon salt (optional)
3 pounds cabbage, chopped

Preheat oven to 400 degrees. Spray the inside of a 5-quart pot with vegetable cooking spray and place over high heat. Add the sausage and tasso; cook and stir 5 minutes. Add the mushrooms and bell peppers, cook and stir 15 minutes. Add the mushroom soup, milk, green onions, and salt; cook and stir 10 minutes.
Spray the inside of a 13 1/2 x 9 1/2 x 2" baking dish with vegetable cooking spray. Add half of the cabbage; place evenly inside dish, then layer with half of the sausage mixture. Repeat process. Cover with aluminum foil and bake 30 minutes; then uncover; stir well. Cook uncovered an additional 30 minutes. Cabbage should be tender. If you like your vegetables very tender, simply cook a little longer. Makes 6 servings.


Savoie's Spicy Andouille in Cream Sauce

If you do not have red bell pepper, drain a jar of pimento, add to skillet about 5 minutes before dish is ready. The pimento will give this dish a nice color.

1 lb. Savoie's andouille
1 small thinly sliced onion
1/2 medium sliced red bell pepper
1/2 cup water
2 cups heavy whipping cream
2 tablespoons butter or margarine
Hot cooked pasta

In a medium skillet over high heat add andouille. Cook and stir 5 minutes. Add onion and bell pepper; cook 5 minutes, scraping bottom of skillet to prevent scorching. Add water, cook 3 minutes or until liquid is all evaporated. Add cream and butter. Cook and stir 5 to 8 minutes. Add cooked pasta. Cook until sauce is thick and pasta is heated thoroughly. Makes 4 servings.


Savoie's Andouille & Fried Rice

1 tablespoon vegetable oil
1 lb. package Savoie's andouille
1 cup frozen sweet peas
1 cup fresh mushrooms, thinly sliced
3 tablespoons soy sauce
1/4 cup finely chopped green onions
1 tablespoon very finely chopped parsley

Remove casing from sausage. Then chop the sausage into small pieces. In a large skillet over medium heat, heat oil and sausage. While stirring with a spoon, crumble sausage. Add sweet peas and mushrooms; cook and stir 10 minutes. Add soy sauce, green onions and parsely; cook and stir another 10 minutes. Add 2 1/2 cups of cooked rice and stir well to mix, about 2 minutes. Makes 6 servings.


Eggplant Savoie's Rice Casserole

1 lb. fresh ground beef
1 small onion
1/2 bell pepper
1 (16oz). container Savoie's dressing mix
1 cup water
4 cups diced, peeled eggplant
4 cups cooked rice
1 cup green onion, in all

In a 5 quart pot, on medium heat, add ground beef, onions, and bell pepper. Cook 5 minutes; add dressing mix, water and diced eggplant, cook 10 minutes; stirring often. Add 1/2 cup green onion, cook an additional 10 minutes, add cooked rice and reduce heat to simmer; add remaining 1/2 cup green onion, and cook 5 minutes. Season to taste. Serve hot. Makes 6 servings.


Savoie's Sausage Sauce Piquante

1 tablespoon oil
1 lb. Savoie's sausage, cut into bite-size pieces
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
3 1/2 cups water, in all
1 tablespoon roux
6 oz. can tomato paste
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon sugar
1/2 cup thinly sliced green onion
2 tablespoons parsley
Hot cooked rice or pasta

In a 5 quart pot heat oil on medium heat until oil is very hot. Add sausage cook and stir constantly for 3 minutes making sure sausage is brown on all sides. Add onion, bell pepper, celery and reduce heat to medium. Cook and stir for 5 minutes. Add 1 cup of water; cover and cook for 10 minutes. In remaining water dissolve roux, tomato paste, salt, red pepper and sugar, add to pot; cover and cook 10 minutes. Add green onion and parsley. Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice or any type cooked pasta. Makes 4 servings.