Sausage Ratatouille

The classic French ratatouille is made by simmering eggplant with other vegetables and herbs. It's often served as a side or appetizer with bread, but our addition of Italian sausage turns it into a hearty meal for cooler months.

Ingredients:
3 to 4 links (about 3/4 pound) Italian sausage
4 1/2 tablespoons olive oil
1 medium-size eggplant, peeled and cut into a 3/4-inch dice
2 small zucchini, halved and sliced
1 large onion, quartered and thinly sliced
1 medium-size green bell pepper, halved, seeded, and sliced
2 to 3 garlic cloves, minced
2 cups canned diced tomatoes
1 tablespoon plus 1 teaspoon tomato paste
Salt and pepper
2 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil

Instructions:

1. Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they're no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds. 
2. Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate. 
3. In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes. Stir in the garlic and sliced sausage and sauté, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini. 
4. Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil. Serves 6.

Nutritional Information: 
Per serving (1 1/3 cups): Calories 252 Total Fat 15 g (24% DV) Saturated Fat 3 g (17% DV) Cholesterol 17 mg (6% DV) Sodium 767 mg (32% DV) Total Carbohydrate 18 g (6% DV) Fiber 5 g (20% DV) Sugars 9 g Protein 12 g (24% DV) Vitamin C (100% DV)

Louisiana Gumbo

from Family.com

Ingredients
4 tablespoons olive oil
1/2 pound Italian sausage, cut into 1/4 inch slices
1/4 cup all purpose flour
1 cup onions, small dice
1 cup celery, small dice
1 cup green bell peppers, diced
1 teaspoon paprika
2 tablespoons jalapeños or Serrano peppers, minced
1 pound chicken breast, cut into 1/2 inch slices
1 cup chicken stock
1/2 cup white wine
1 1/2 cups fresh or frozen okra, cut into 1/4 inch slices
1 pound large shrimp, peeled and deveined
2 cups cooked white rice

Directions

1. In a skillet placed on stovetop set to medium heat, add oil. Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. Remove with a slotted spoon, drain the grease, and add the remaining 2 tablespoons of oil to the skillet.
2. Add the flour and continuously stir with a whisk. Cook until flour has become a dark brown color but not burnt.
3. Add the onions, celery, peppers, paprika, chili peppers, and chicken breast. Stir to combine ingredients and sauté additional 7-8 minutes until vegetables soften.
4. Combine all of the remaining ingredients to the Crock-Pot® slow cooker except the shrimp. Cover and cook on Low for 7-8 hours or on High for 4-6 hours, adding in the shrimp 20 minutes before serving.
5. Serve over cooked rice. Makes 6 servings.

Serves: 6-8
Size: 4 1/2 - 6quarts