Clams With Sausage And Peppers Over Rice Pilaf Recipes

STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL

Steamed Clams with Spicy Italian Sausage and Fennel image

Provided by Bon Appétit Test Kitchen

Categories Quick & Easy Sausage Clam Fennel Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 red bell pepper, cut into 2x1/3-inch strips
1 large fennel bulb with fronds, bulb cored, sliced; fronds chopped (for garnish)
1 pound spicy Italian sausages, casings removed, sausages coarsely crumbled
2 teaspoons fennel seeds, crushed in mortar with pestle
1 8-ounce bottle clam juice
4 dozens Manila clams (about 2 1/3 pounds), scrubbed
1 1/2 tablespoons chopped fresh oregano

Steps:

Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

SAUSAGE RICE PILAF

Sausage Rice Pilaf image

In Goshen, Indiana, Deborah Downing serves this nicely seasoned rice casserole with a fresh green salad and some crusty bread or rolls. "It's one of our favorite sausage recipes. My family likes freshly grated Parmesan cheese on their helpings. More Sausage Dinner Recipes »

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds bulk Italian sausage
1 large onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
2 cups uncooked long grain rice
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
2 cups water
2 teaspoons dried oregano
Grated Parmesan cheese, optional

Steps:

In a large skillet over medium heat, brown sausage; drain. Add onion and mushrooms; saute until onion is tender. Add rice, consomme, water and oregano; mix well. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 55-60 minutes or until rice is tender, stirring once. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 377 calories, Fat 15g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 873mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.

SAUSAGE AND RICE PILAF

Sausage and Rice Pilaf image

This is a spicy, flavorful side dish that is great to take to a potluck! If you want to cut down on the "heat" you can used "regular" or "mild" breakfast sausage.

Provided by Kim D.

Categories Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb hot pork sausage
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 cup finely chopped celery
1 can cream of mushroom soup
1 cup raw white rice, cooked separately

Steps:

Cook rice separately.
Cook sausage over low heat in a large skillet; Drain.
To the same skillet, add onions, green bell peppers, and celery.
Cook for 5 minutes.
Stir in soup and cooked rice.
Pour into a greased casserole dish.
Cover and bake at 250°F for about 30 minutes or until heated through.

STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES

Steamed Clams with Spicy Sausage and Tomatoes image

Provided by Bobbi Claibourne

Categories Tomato Appetizer Steam Quick & Easy Basil Sausage Clam Fall Shallot Bon Appétit Arizona Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 (first-course) servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 pound hot Italian sausages, casings removed
1/2 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
4 pounds littleneck clams (about 3 dozen), scrubbed
1/2 cup chopped fresh basil

Steps:

Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.

CAJUN-STYLE RICE PILAF

Cajun-Style Rice Pilaf image

Bring the spirit of Bourbon Street to your gathering with this modern take on a rice pilaf with Italian sausage and shrimp!

Provided by Chateau Ste Michelle

Categories Seafood Shellfish Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

8 ounces Italian sausage links
2 ¼ cups water, divided
1 pound shell-on medium shrimp
3 ½ tablespoons vegetable oil, divided
1 cup chopped onions
⅓ cup chopped red bell pepper
2 teaspoons Cajun seasoning
1 cup long-grain white rice
¼ cup Chateau Ste. Michelle Syrah Rosé
⅓ cup frozen peas
Salt and pepper
¼ cup chopped green onions

Steps:

Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
Meanwhile, chop the shrimp and sausage into bite-sized pieces.
Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.4 g, Cholesterol 194.5 mg, Fat 23.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 5.9 g, Sodium 948.5 mg, Sugar 2.8 g

SAUSAGE PILAF

Sausage Pilaf image

I received this recipe from my mother years ago, and it's been a family favorite ever since. Pork sausage really bulks up ordinary rice pilaf for fantastic flavor.

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1/2 pound bulk pork sausage
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups milk
1 jar (2 ounces) diced pimientos, drained
1/2 cup uncooked long grain rice
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 cup soft bread crumbs
2 tablespoons butter, melted

Steps:

In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes, stirring occasionally. , Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more.

Nutrition Facts : Calories 204 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 550mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

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