USDA EST# 4172
Family owned and operated since 1949.
Petes Hot Links New Orleans style Creole Gumbo;
Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the petes louisiana hot link sausage beef or chicken (beef links are typically used) . Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Pasta with Petes Louisiana hot links ( any type of Petes Hot Links can be used), Kale, Garlic, and Red Pepper Flakes
12 ozs of any type of Petes Hot Links
3 links (12 oz which ever type of Petes Hot Links to your preference)
8 ozs kale leaves (thinly sliced, about 12 cups thinly sliced kale)
6 large garlic cloves (coarsely chopped, I would not use garlic from a jar for this recipe)
olive oil (3 T + 1-2 tsp.)
red pepper flakes (1/4 tsp., use more or less to taste)
2 cups homemade chicken stock (or 1 can chicken broth)
13 14 ozs gluten-free pasta (dreamfields rotini pasta, or use your favorite whole, or regular pasta in a shape like this)
salt (for pasta cooking water, at least 1 T)
12 cup grated parmesan cheese (coarsely, plus more for serving)
Saute the sausage in a tiny bit of olive oil until it's nicely browned.
in a very large frying pan put the olive oil, six large cloves of coarsely chopped fresh garlic, and some red pepper flakes. Turn on the heat and cook just until you can start to smell garlic. (Don't let the garlic brown.) Then add 8 oz. of very thinly sliced kale leaves. (I didn't measure it but I'd say this is about 12 cups of thinly sliced kale. Saute the kale with the garlic, turning it over a few times until all the kale is wilted. Then add the browned sausage to the pan with 2 cups of homemade chicken stock (or use a can of chicken broth.) Turn this to low and let it simmer gently while you cook the pasta. Bring a large pot of salted water to a boil and then cook the pasta according to package directions and drain, saving 1/2 cup of the pasta cooking water. you can use any kind of whole wheat, gluten-free, or regular pasta of your choice. Gently combine the drained pasta with the kale/sausage mixture, adding as much of the pasta cooking water as you want to get the amount of moistness you prefer. Then mix in the coarsely grated Parmesan cheese and serve the pasta hot, with extra cheese to add at the table.
Petes Hot Links Cajun Jambalaya;
In a bowl combine shrimp, Petes Louisiana style chicken hot links and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and Petes Louisiana style chicken hot links to mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
12 medium shrimp, peeled, deveined and chopped
3 to 4 Petes Louisiana style Hot Links (depending on preference)
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
Petes Louisiana style hot Sausage, Lentil, and Tomato Soup
olive oil (2 tsp. + 2 tsp., or more, depending on your pan)
1 onion (chopped small)
1 cup celery (finely diced)
1 tbsp minced garlic (or less, but I like a lot of garlic in this)
hot red pepper flakes (1/2 tsp., more or less to taste)
dried thyme (1/2 tsp.)
1 tsp oregano (dried greek or turkish, or regular oregano will work, but don't use mexican oregano)
1 tsp fennel seed (ground, optional, but this really adds to the flavor)
5 links (19.5 oz. Petes Louisiana style hot Sausage
8 cups chicken stock (or use 5 cans chicken broth; 14.5 oz. can, and freeze the extra 8 oz.)
? Tasty tip
3 cans diced tomatoes (petite, with juice, 14.5 oz can)
1 12 cups brown lentils (dried)
2 bay leaves (dried)
salt (and fresh ground black pepper to taste)
ground black pepper (salt and fresh, to taste)
fresh parsley (chopped, for garnish, optional)
Heat 2 tsp. olive oil, then saute celery and onions for about 5 minutes, until they're just starting to brown. Then add garlic and saute about 1 minute; then add dried spices and saute 1 minute more. Put the onion mixture into the soup pot, heat 2 tsp. more olive oil and saute the hot link sausages until it's nicely browned, then add sausage to the soup pot. Deglaze the pan with 2 cups of the chicken stock, then add this to the soup pot. Add the rest of the chicken stock, diced tomatoes, dried lentils, and bay leaves to the soup pot and let the soup simmer on low for about one hour. Here's how the soup looked after an hour, with the lentils cooked enough that they are soft when you bite into one. When the soup has cooked one hour (or when lentils are soft) remove about 1/3 of the soup and puree it with an immersion blender, food processor, or blender. Add the pureed soup back into the pot and cook for 30-45 minutes more, until the soup is as thick as you'd like it. (It will thicken more the longer you cook it.