Nacho Pie

This is a quick and easy recipe.

1 lb Ground Beef
½ Cup Chopped Onion
1 (8 oz) Can Tomato Sauce
2 TBSP Taco Seasoning
1 (8 oz) Tube of Crescent Rolls
1 ½ Cups Crushed Doritos (Divided)
1 Cup (8 oz) Sour Cream
1 Cup (4 oz) Shredded Mexican Cheese Blend

In a large skillet, brown beef and onion over medium heat and drain.

Stir in tomato sauce and taco seasoning and bring to a boil.

Reduce heat and simmer uncovered for 5 minutes.

Separate crescent rolls into 8 triangles.

Placing them in a greased 9" pie plate with points towards the center.

Press onto bottom and up the sides to form a crust, sealing the perforations.

Sprinkle 1 Cup of Doritos over the crust. Top with meat mixture.

Carefully spread sour cream over meat mixture.

Sprinkle with cheese and remaining chips.

Bake for 20 to 25 minutes at 350 or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

Homemade Cajun Sausage

This is an old cajun sausage recipe that has been in the family for a long, long time. Just like gumbo, there are so many variations and recipes for cajun sausage. 

Pork Sausage
For every 12 pounds of meat (Usually about 9 pounds of lean and 3 pounds of fat) use the following. (I like to use Boston Butts)
5 Tablespoons of salt
1 Tablespoon of Black Pepper
1 Tablespoon of Red Pepper (Cayenne) (Increase the Red Pepper to suit your taste. Some double the Red Pepper)

In addition to the above you may use the following if you like.

2 Tablespoons of Powdered Sage (More for the breakfast sausage taste)
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Thyme

Cut the meat and then apply the seasoning uniformly before grinding it. Stuff the sausage immediately. If not, them the meat will dry out which will make it difficult to stuff. If that happens, then add 10% cold water amd mix thoroughly to make a pliable mass to aid in stuffing. If you are going to smoke the sausage, be sure to use a cure and the recommended amount.

Chicken and Sausage Gumbo

I have been craving a Chicken and Sausage gumbo, so I used a recipe from John Folse's Cajun Encyclopedia.   There are so many different recipes and combinations for gumbo, but the chicken and sausage ranks #1 in my book.  I am picky and hate finding chicken bones in my gumbo, so I always use boneless breasts or thighs.  Also, there are some ingredients in this recipe I don't include and are listed as "Optional" below.  Gumbo is better the next day in my opinion. 

Ingredients:
8 boneless chicken thighs
1 pound smoked sausage
1 cup oil
1½ cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
Cajun Seasoning, to taste
Louisiana hot sauce to taste
24 button mushrooms (Optional)
1 bay leaf  (Optional)
sprig of thyme (Optional)
1 tbsp chopped basil (Optional)
½ cup chopped parsley (Optional)
steamed white rice

Method:
Cut smoked sausage into ½-inch slices and set aside.
In a stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown roux is achieved.
Stir in onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted.
Blend chicken and sausage into vegetable mixture, and sauté approximately 15 minutes.
Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
Skim any fat or oil that rises to surface.
(Optional) Stir in mushrooms, green onions, bay leaf, thyme and basil.
Season with salt, pepper and hot sauce.
Cook an additional 1–2 hours, if necessary, until chicken is tender and falling apart.
(Optional)Stir in parsley and adjust seasonings.
Serve over steamed white rice.