First, the Creole favorite.
By: Cooks Illustrated
Salt and pepper
1 tablespoon vegetable oil
8 oz of smoked Andouille sausage, sliced 1/4” thick
1 onion chopped fine
1 red bell pepper, chopped fine
1 stalk of celery, minced
5 garlic cloves, peeled
1 1/2 cups rice
1/2 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1 (14.5 oz) can dice tomatoes, 1/4 cup of juice reserved
1 1/2 cups low-sodium chicken broth
1 (8 oz) bottle clam juice
2 bay leaves
1 lb. large shrimp, peeled and deveined
2 tablespoons fresh parsley, minced
Penne and Pumpkin Ricotta
"I cut up an onion and sautéed it in a little butter and olive oil until it was pretty soft -- not spongy --and then I sliced up a bunch of baby bella mushrooms and threw those in with the onion until they were sautéed and cripsy....I also threw in some slice garlicd too. Then I put in a little pinch of herbs de Provence. I took the onions and mushrooms out of the pan. Then, I took two links of Italian chicken sausage -- from the Coop -- and one link of buffalo chicken sausage and took them out of the casings, mushed and broke them up and cooked them in the same pan as the onions and mushrooms. After that, I took cooked pasta and put that in the baking dish, mixed in the sausage, mushrooms and onions and a bunch of chopped, fresh sage. Then I added the homemade ricotta and a small can of pumpkin -- not the whole can because it looked like it would be too much -- and blobbed them around and swirled them around to mix together, but not to fully incorporate I had some leftover pumpkin rolls and wizzed them in the food processor and toasted the crumbs in a pan. Then I put the crumbs, grated fontina, some Parmesan cheese -- whatever I had leftover -- on top of the penne and baked at 350 degrees until heated through. And that's how I made it!"
I tried to upload the recording but blogger didn't like that at all for some reason.