Andouille Sausage & Polenta Breakfast Casserole

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 Ingredients:  

• 2 tsp olive oil
• 1 lb ground pork
• 1 Tbsp Rub Höuse Andouille Sausage Blend 
• 1 tsp Rub Höuse No. 12 Creole Blend
• 2 1/2 cups milk
• 1 1/2 cups uncooked quick-cooking polenta
• 1/4 tsp salt
• 1 cup cheddar cheese, shredded (about 4 oz)
• 1/3 cup Parmigiano-Reggiano cheese, grated (about 1.75 oz)
• 4 large eggs, lightly beaten
• Cooking spray

Instructions:   

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil and swirl to coat.
3. Add pork and sauté until browned, approximately 5 minutes.
4. Add Andouille Sausage Seasoning, mix thoroughly.
5. Remove from heat and pour off any extra fat, set aside.
6. In a large saucepan bring milk to a simmer.
7. Reduce heat to medium-low.
8. Stir in polenta and salt and let simmer for 7 minutes, stirring frequently with a whisk.
9. Remove from heat.
10. Add cheeses and stir until melted.
11. Place the polenta mixture in a large bowl. Let stand 15 minutes, stirring occasionally.
12.  Stir in Rub Höuse No. 12 Creole and eggs.
13. Add the cooled sausage mixture and stir well.
14. Spread the mixture into a 2-quart glass or ceramic baking dish coated with cooking spray.
15. Cover the surface with plastic wrap.
16. Refrigerate overnight.
17. Preheat oven to 425°.
18. Uncover dish. Bake at 425° for 25 minutes or until just set.
19. Remove dish from oven.
20. Preset broiler to high.
21. Broil dish for 2 minutes or until top is lightly browned.
22. Let stand for 5 minutes.

 Ingredients: 

• 2 Tbsp olive oil, divided
• 1 pound fresh or frozen okra, cut 1/2 inch thick
• 1 Tbsp white vinegar
• 1 lb turkey sausage, sliced on the diagonal
• 1 medium onion, chopped
• 1 clove of garlic, minced
• 2 cups green and red bell peppers, seeded and sliced into 1" thick strips
• 1/2 cup chopped celery
• 2-3 hot cherry peppers, finely chopped - add more for more heat.
• 2 large tomatoes, chopped
• 2 Tbsp paste
• 1 Tbsp brown sugar
• 1 large Bay Leaf
• 1-2 Tbsp of Rub Höuse No. 12 Creole Blend
• 1/4 tsp Ground black pepper
• 1/2 tsp dried Basil
• 1/2 tsp dried Mexican Oregano use Greek if you don't have it
• 1/2 tsp Thyme
• 3 Cups hot cooked rice

Instructions:  

1. In a skillet heat 1 Tbsp of oil to medium high and add okra and vinegar. Stirring often, cook about 10 minutes - careful not to burn the okra - adjust heat down if needed. Set okra aside.
2. In the same skillet, add the onions and garlic and sauté about 3 minutes until onions are soft.
3. Add turkey sausage to the pan and cook until nicely browned.
4. Add bell peppers, celery, and hot cherry peppers to pan. Cook about 5 minutes until bell peppers start to soften.
5. Add tomatoes, tomato paste, brown sugar and Rub Höuse No. 12 Creole Blend to the pan.
6. Cover and simmer 10 to 15 minutes until slightly thickened and the dish has a nice, saucy texture.
7. Serve over 1/2 cup rice per person.

 Ingredients:  

• 4 sliced, white and green parts green onions
• 2 cup frozen sliced okra
• 1 (14 oz) can stewed tomatoes with juice
• 1/2 lb small deveined and cooked shrimp
• 5 beef bouillon cubes
• 1/4 bunch stems and leaves flat leaf parsley
• 3 stalks chopped celery
• 8 cloves minced garlic
• 1/4 cup Worcestershire sauce
• 1 seeded and chopped green bell pepper
• 1 large chopped onion
• 5 tablespoons margarine
• 1/2 cup all purpose flour
• 1/4 cup vegetable oil
• 1 lb cut into 1/4 inch slices of Andouille Sausage or a good smoked Sausage.
• 3 large boneless chicken breast halves
• 4 cups hot water
• chopped fresh parsley
• to taste salt
• to taste black pepper
• 2 Tbsp Rub Höuse No. 12 Creole Blend or Rub Höuse Cajun Blend for more heat.

Instructions:  

1. Season the chicken with Rub Höuse No. 12 Creole Blend ( Mild heat) or Rub Höuse Cajun Blend ( Spicy heat ) on both sides  . 
2. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. 
3. Add the sausage and cook until browned, then remove. 
4. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
5. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. 
6. Add the onion, garlic, green pepper and celery and cook for 10 minutes. 
7. Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. 
8. Add 4 cups hot water and bouillon cubes, whisking constantly. 
9. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes. 
10. Add tomatoes and okra. Cover and simmer for 1 hour. 
11. Just before serving add the green onions, shrimp and chopped Parsley and 1Tbs of Rub Höuse No. 12 Creole Blend simmer for a few minutes then serve.