Neelys Smoked Sausage And Pepper Sandwiches Recipes

NEELY'S SMOKED SAUSAGE AND PEPPER SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.

GRILLED SMOKED SAUSAGE AND PEPPER SANDWICH

Steps:

• Prepare the grill to medium heat.
• Toss the bell-pepper and onion slices with the olive oil, and season with salt and pepper. Grill the vegetables until tender and lightly charred, turning occasionally, for about 10 to 12 minutes. Brush with barbecue sauce for the last few minutes of grilling. Grill the sausages for 7 to 10 minutes, turning frequently, also brushing with barbecue sauce during the last few minutes of grilling.
• Remove the veggies to a bowl, and toss with the chopped parsley. Grill the rolls until toasted. To assemble, divide grilled sausages and veggies among the rolls, and top with some Creole mustard.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
• Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.