Sausage Creole Recipe
This Recipe is meant for Scouts BSA.
Ingredients:
2 lbs sausage links or kelbasa sausage
1 red bell pepper
1/2 C chopped onion
2/3 C chopped celery
2 C water
2 can stewed or diced tomatoes (undrained)
4 Tbsp olive oil
1/2 C sliced green olives
2 ~7oz. pkg Spanish Rice mix
1/4 tsp cayenne pepper
1 red bell pepper
1/2 C chopped onion
2/3 C chopped celery
2 C water
2 can stewed or diced tomatoes (undrained)
4 Tbsp olive oil
1/2 C sliced green olives
2 ~7oz. pkg Spanish Rice mix
1/4 tsp cayenne pepper
Notes:
main course
Instructions:
Cut sausage into 1/2 inch chunks.
Dice bell pepper.
Heat dutch oven over coals, none on lid.
Saute pepper, onion, and celery in olive oil.
Combine all ingredients in D.O. and bring to boil.
Place D.O. on low heat (4 briquettes) and place 8 briquettes on lid.
Simmer about 25 minutes until rice is tender and water is absorbed, stirring occasionally.
Serves 6 scouts
Dice bell pepper.
Heat dutch oven over coals, none on lid.
Saute pepper, onion, and celery in olive oil.
Combine all ingredients in D.O. and bring to boil.
Place D.O. on low heat (4 briquettes) and place 8 briquettes on lid.
Simmer about 25 minutes until rice is tender and water is absorbed, stirring occasionally.
Serves 6 scouts
All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Sausage Creole!
Send a photo of your meal so I can add it here.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Sausage Creole!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my dutch oven cookbook.
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