|Dianne's Italian Sausage and Peppers|
While Deep South Dish has been centered primarily around sharing my own southern recipes, I also want to honor our members and bring some of their recipes outside of the pages of Facebook and email. I decided to start a feature honoring you and your recipes, because bottom line, this site and it's sister Facebook page, are really all about you and us sharing recipes with each other, so that they continue to live on. If you're a reader here or a Facebook fan and would be interested in being a featured reader here on Deep South Dish, please email me for the details. Really all it requires, is your recipe, a couple of pictures and a bit about you and how the recipe came to be a favorite. That's it! Dianne Ledet has offered to join us here as our first reader feature. Enjoy!
Hi! My name is Dianne and I am a lifelong Houstonian, having been born and raised in Houston, Texas, where I still live with my retired Cajun husband. I have three grown children and three beautiful granddaughters. My husband and I are big sports fans, who love the Houston Astros, Rockets and Texans, and... Auburn football!
I still work full time and while I do love to cook and I enjoy the recipes here at Deep South Dish, I also love recipes with shortcuts – like this one – that I can fix in a snap when I get home after a long day at work. This recipe for Italian Sausage and Peppers is a re-creation of a favorite from a local Italian restaurant in my hometown. It's one of those incredibly tasty, but super easy recipes, that can be put together quickly.
I use two packages of Italian sausage links and prefer to use one sweet Italian sausage and one hot Italian sausage.
Slice the sausage links about 1/2-inch thick, and place them in a large skillet. Cook, stirring often, until sausage is evenly browned. Add 1 to 2 medium onions cut into strips, using however much you like, and cook until they are translucent.
Stir in three cups Marinara sauce. I like to use the Buitoni fresh marinara sauce found in the refrigerated section, but Paul Newman’s marinara sauce is also great.
Bring the mixture to a boil and then lower heat to simmer, cover and cook for 30 minutes. Stir in four large green bell peppers, that have been cored, seeded, and cut in strips. Cook for an additional 10 minutes and that folks, is it!
Serve with crusty Italian or French bread. Pillsbury makes a good one that is usually found in the store next to the biscuits and dinner rolls.
Dianne's Italian Sausage and Peppers
From the Kitchen of Dianne Diffey Ledet
2 packages link Italian sausage (one sweet, one hot)
1-2 medium onions, cut in strips
4 large green bell peppers, cored, seeded, cut in strips
3 cups Marinara sauce
Loaf of crusty Italian or French bread
Slice sausage links about 1/2-inch thick. Place sausage in a large skillet and cook, stirring often, until sausage is evenly browned. Add onion strips and cook until onions are translucent.
Stir in marinara, bring to a boil and then lower heat to simmer, cover and cook for 30 minutes. Stir in peppers and cook for an additional 10 minutes. Serve with crusty bread.
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Thank you Dianne for sharing your delicious recipe and your beautiful photographs, and for agreeing to be our first Reader Feature!