Recipes | Veron Smoked Sausage

Prepare instant grits according to package instructions.
Slice Andouille sausage according to preference.
In a large skillet, melt butter over medium heat. Once melted, add garlic and sausage and sauté until garlic is fragrant and sausage is browned.
Add whipping cream and water and reduce heat to low. Simmer for 10 minutes.
Add Cajun seasoning according to taste.
Serve hot over grits and garnish with parsley. Enjoy!

Heat a large pot over medium-high heat and add sausage. Cook until brown.
Fill a second pot with water and season with salt, pepper, and cayenne. Bring to a boil.
Once boiling, add chicken and cook until done.
Remove sausage from pot, leaving grease, and add yellow onions, celery, and bell peppers. Sauté until soft and fragrant, stirring often.
Once chicken is cooked turn off heat and remove chicken from pot. Let cool, and save all broth in the pot.
Once vegetables are soft, add sausage.
Cut up chicken and add to the mixture.
Save 1 cup of the chicken broth, then pour the rest into the pot with chicken, sausage, and veggies. Add bay leaves.
Heat a cast iron skillet over medium heat.
Once hot, melt butter. Add in flour, stirring constantly.
Stir roux until dark brown, being careful not to burn (if roux burns it becomes bitter and must be redone).
Add 1 cup of chicken broth to the roux. Stir to combine.
Pour roux into the large pot with other ingredients. Stir to combine.
Cover pot, reduce heat to low, and simmer for 2 to 3 hours.
Season with salt, pepper, and cayenne to taste.
Serve hot over rice and enjoy!

In a large pot, heat cooking oil over medium-high heat.
Once hot, add pork to oil with Worcestershire and hot sauce. Cook pork until brown.
Once pork is brown, lower heat and add onions and garlic. Do not let onions stick to the bottom of the pot. Cook until onions are wilted and fragrant.
Add sausage, water, and bouillon. Bring water to boil and let boil for 5 minutes.
Add Cajun seasoning according to taste.
Add rice and bring water back to a boil.
Cook for 7-8 minutes, stirring rice to prevent it from sticking to bottom of pot.
Reduce heat to low and cover. Simmer for 30 minutes.
Serve hot and enjoy!

Cut bacon into small pieces.
In a large pot, cook bacon over medium-high heat until grease has rendered out of the meat.
Add pork and sausage to cook in bacon grease, and season with Worcestershire, hot sauce, and Cajun seasoning.
Brown the meat, stirring often.
Add onion and cook until fragrant, stirring often.
Add bell pepper, celery, and garlic. Let cook until wilted and fragrant, stirring often.
Add tomatoes, beef gravy, mushrooms, bouillon, and water.
Bring water to a boil and cook for 10-15 minutes, stirring occasionally.
Stir in green onion.
Break spaghetti and add to pot. Bring water back to a boil and cook for 3 minutes.
Stir and reduce heat to low. Simmer until pasta is cooked.
Serve hot and enjoy!

Cut sausage links in half.
Fill a pot with water and bring to a boil.
Parboil the sausage for 5 minutes. Remove from water and let cool.
Preheat oven to 375.
Roll out crescent roll dough.
Slice sausage in half again, lengthwise. You may quarter sausage lengthwise for less meat in each kolache.
Place cut sausage on widest section of the crescent roll triangles.
Top sausage with slice of cream cheese and some jalapenos.
Roll the dough around contents until sausage is wrapped.
Bake at 375 until golden brown.
Serve hot and enjoy!

In a large pot, sauté onion and bell pepper in butter until soft.
Add andouille and peas, then pour in broth.
If broth doesn’t cover peas, add water until peas are submerged.
Season well.
Bring to a boil, then reduce heat to low, cover and simmer until peas are tender.
Once peas are tender, add shrimp and cook until pink.
Serve hot over rice and enjoy!

Season chicken well with blackened seasoning.
Coat a skillet with olive oil and heat to medium-high. Add chicken and cover.
As chicken cooks, heat another large skillet over medium-high heat and cook sausage until brown. Once done, remove sausage from skillet, leaving grease.
Add bell peppers and yellow onion to skillet with sausage grease. Sauté until soft and fragrant, then remove from heat.
Remove chicken from heat once done.
Fill ¾ of a pot with water and add salt. Bring to a boil.
Once boiling, add pasta and stir.
Cut chicken into bite-sized pieces.
Add both chicken and sausage to vegetable mix and stir to combine.
Once pasta is done, drain and add to chicken and sausage mix.
Garnish with green onions and enjoy!