FALL SAUSAGE RAGU WITH GNOCCHI

Fall Sausage Ragu with Gnocchi

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

Topping

• 1 tbsp olive oil

• ½ c pre-diced yellow onions

• ½ c pre-diced bell peppers

• 1 lb mild Italian chicken (or pork) sausage, casing removed

• 1 tbsp Italian seasoning

• 1 tsp pumpkin (or apple) pie spice*

• ½ tsp crushed red pepper

• ½ tsp kosher salt

• 1 (14.5-oz) can fire-roasted diced tomatoes, undrained

• 1 c pumpkin puree

• 1 c reduced-sodium chicken stock (or broth)

• 1 (16-oz) package gnocchi pasta

INSTRUCTIONS

1. Preheat large stockpot on medium-high 2–3 minutes.

2. Place oil, onions, and peppers in pot; cook 2 minutes.

3. Meanwhile, remove sausage casing by cutting almost in half lengthwise (butterfly); turn sausage over and peel casing away (wash hands).

4. Add sausage, seasonings, red pepper, and salt; brown 3–4 minutes, stirring to crumble meat, and until no pink remains.

5. Stir in tomatoes, pumpkin, stock, and gnocchi, then cover; reduce heat to medium and simmer 5–6 minutes, stirring occasionally, or until hot and gnocchi are tender.

6. Serve.

AMELIA ISLAND LOW COUNTRY DUCK AND ANDOUILLE PURLOO-CHEF PIEROLA

Amelia Island Low Country Duck and Andouille Purloo

Watch the video to see detailed instructions on how to make this delicious dish!

INGREDIENTS

• 1 EA Whole Duck, 4-5 lbs, Completely Thawed Out

• 2 CUPS Boiling Water

• Kosher Salt to Taste

• Black Pepper to Taste

• Paprika

• 4 CUPS Chicken Broth (32 oz)

• 6 EA Andouille Sausage Links

• ¼ TSP Dried Hot Red Pepper Flakes

• 1 EA Onion, Brunoised

• 3 EA Garlic Cloves, Minced

• 1 EA Yellow Bell Pepper, Brunoised

• 1 EA Red Bell Pepper, Brunoised

• 3 OZ Fresh Shitake Mushrooms, Stems Discarded and caps sliced ¼ inch thick

• 1 EA Fresh Habanero or Scotch Bonnet

• Chile, Minced

• 2 CUPS Carolina Gold Rice

• 2 TBSP Fresh Flat-Leaf Parsley, Chopped

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SPINY LOBSTER CASSOULET-CHEF PIEROLA

Spiny Lobster Cassoulet

15

Minutes Prep Time

25

Minutes Cook Time

2 hours

Beans Cook Time

2

Servings

WATCH THE VIDEO TO SEE DETAILED INSTRUCTIONS ON HOW TO MAKE THIS DELICIOUS DISH!

INGREDIENTS YOU WILL NEED:

* Beans will need to soak overnight and then cook for 2 hours before ready to use in this recipe.

Watch the cooking class with Chef Pierola for detailed instructions on this inspired French Cassoulet.

CASSOULET

4 Spiny Lobster Tails, Split Down The Middle Into 8 Halves

8 Key West Pink Shrimp / U-12 Peeled & Deveined

8 Seafood Sausage Links

4 Cups Cassoulet Beans

2 Cups Stock / Vegetable

1 Cup Citrus Brioche Crumbs

½ Fennel Bulb, Brunoised

2 Garlic Cloves

1 Pepper / Red Bell

1 Pepper / Yellow Bell

1 Carrot, Brunoised

Shrimp & Lobster Dust

2 Tablespoon Parsley, Minced

1 Tablespoon Fresh Thyme Leaves

4 Oz Butter

2 Oz Olive Oil

CASSOULET BEANS

1 LB Beans / Navy

6 QTS Stock / Vegetable

2 OZ Juice / Tangerine

2 OZ Juice / Orange

1 Fennel Bulb

1 Carrot

2 Stalks Celery

1 Onion / Yellow Spanish

SEAFOOD SAUSAGE

3 LBS Combined Fish Scrap, Lobster and Rock Shrimp

4 EA Egg Whites

1 EA Peppers/Red Bell

1 EA Peppers/Yellow Bell

1 EA Peppers Jalapeno

2 EA Limes

2 EA Lemons

4 EA Garlic Cloves

3 TSP Parsley

4 TSP Tarragon

3 TSP Cilantro

1 TSP Basil

Salt to taste

Pepper/White Ground to taste

20 EA Hog Casings

SAUSAGE RECIPE INSTRUCTIONS:

1. Combine fish scrap in food processor and pulse a few times, DO NOT PUREE.

2. Remove from bowl of processor and combine all ingredients in a large bowl over ice and fold in peppers, zest one lemon and one lime, and minced herbs.

3. Pass through sausage maker into casing and twist into 3 ounce links.

4. Roast off sausage soft but cooked through. Reserve.

NOTE: Roast off the first link before making more to ensure flavor, consistency, and seasoning are correct.

If you like this recipe check out our entire Flavored by Flame series.

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #FlavoredByFlame.