Monday, February 7, 2011

Dianne's Italian Sausage and Peppers - Featured Reader

Dianne's Italian Sausage and Peppers
I am humbled every day by the membership over on our Facebook page. They are a great group of people, willing to help another reader at the drop of a hat, when someone is in search of a recipe that I don't have up at the site. There are some incredibly talented cooks over there too, many of whom are more than willing to share their tried and true, favorite, and sometimes heritage, family recipes. There are a lot of great recipes that show up exclusively on the Facebook page, some even award-winners, so if you haven't joined us over there yet, you should!

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.

Buon appetito! 

Share

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.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!

Check These Out Too!

Sausage with Rigatoni in Tomato Cream Sauce
Southern Beef and Sausage Goulash
Southernized Baked Ziti

~~~~~~~~~~~

Thank you Dianne for sharing your delicious recipe and your beautiful photographs, and for agreeing to be our first Reader Feature!
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed