Eggroll In a Bowl

1 bag (16 oz) Cole Slaw Mix

1 roll (16 oz) Sausage - browned and drained (I use Jimmy Dean mild)

2 tsp minced Garlic

1 tsp ground Ginger

1 tbsp Onion Powder

1 tsp ground White Pepper

2 tbsp Sesame Oil

1/4 cup Soy Sauce (optional)

Brown the sausage. Drain if there is a lot of grease.

Add all of the other ingredients except the soy sauce. When it cooks down to your liking, add the soy sauce.

Chicken and Sausage Gumbo - Slow Cooker

3 cups Water

1 pound Boneless Skinless Chicken Breasts cut to bite-size

1 pound smoked sausage links, sliced

1 pound Okra, cut frozen 2 lb bag

1 Tomatoes - Diced (14.5 oz)

1/2 Bell Pepper - green diced

1 large Onion, diced

1/2 cup Celery, diced

2 cloves Garlic, minced

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Red Pepper

3 cups Minute Rice cooked

Place water in a Crock Pot and add Roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.

Shrimp Pan Boil

1 lb New Potatoes (or Small Round Potatoes)

3 ears Corn on the cob , cut into smaller pieces

1/4 cup Butter Melted

4 cloves Garlic Minced

1 tbsp Old Bay Seasoning

1 lb Shrimp Peeled and de-veined

1 pkg (12 oz) Andouille Sausage Thinly sliced (or smoked link sausage)

1 Lemon - cut into wedges

1 tbsp Parsley

1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in the corn during the last 5 minutes of cooking time. Drain well.

3. In a small bowl, combine butter, garlic, and Old Bay Seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley.

Rotel Cheese Grits

1 pound Sausage, bulk

1 pound Velveeta

1 gallon Water

1 tbsp Salt

4 cups Grits

1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Slice the Velveeta.

In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.

Add the Velveeta slices to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.

To keep warm, move the grits to a crock-pot (at least 6 quarts).

Breakfast Casserole

1 stick Butter

1 lg Onion diced

2 large Russet Potatoes cut and diced thin

1 lb Sausage - smoked, links sliced

12 Egg(s) scrambled

Melt the stick of butter in a large pot at medium heat. Add the diced onion and saute for a few minutes.

Add the potatoes. Mix well, cover and stir occasionally.

When the potatoes are almost done, stir in the sausage and re-cover.

When the potatoes are done, pour the eggs over the mixture and cover. Stir once every minute or two until the eggs are all done.

Sausage Gravy

1 pound Sausage, bulk

3 Tbsp Butter

1/4 cup Flour (all-purpose)

3 cups Milk

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Rotel Cheese Grits

Rotel Cheese Grits
1 pound bulk Sausage
1 pound Velveeta
1 gallon Water (16 cups)
1 tbsp Salt
4 cups Grits
1 can Rotel Tomatoes

Brown the sausage in a skillet or sauce pan. Drain grease. Set aside. 


Slice the Velveeta into 1 inch cubes. Set aside.

In a large pot, bring the water and salt to a boil. Slowly stir in the grits. Turn heat down to low. Let the grits cook for 5-7 minutes, stirring occasionally.

Add the Velveeta to the grits, stirring to melt in. Mix the browned sausage and Rotel tomatoes into the grits.

To keep warm, move the grits to a 6 quart size crock-pot.



Larry is often asked to bring this to choir for breakfast.
~Debbie