Usually, I think of long, slow cooking like Braised Pork Roast with Sausage & Cabbage in the fall, but a pot of this glorious dish couldn’t be better on a cold, winter night or a drizzly spring day. This is like Sunday dinner extraordinaire! You might want to try to make this sometime this spring (I’m posting this is March) before it gets too warm for a hearty dinner.
Mardi Gras is almost upon up, and Mardi Gras always makes me think of New Orleans and New Orleans always makes me think of Jambalaya. See how my mind works? It’s all about the food, lol! And while my fave Jambalaya Recipe is already on my site, one made with a roux (that’s said to be the Cajun-style) I really wanted to up my game this year and perfect a Creole-style Jambalaya, the tomato-y kind. Yeah, I’ had to get out of my (very delish) Cajun rut and make this New Orleans Creole Jambalaya for Mardi Gras this year.
It’s easy to always think about St. Paul & Minneapolis, the Twin Cities, as a Swedish/Norwegian city and we do have a large population. Maybe our weather made them feel at home. But it’s just as easy to forget that our earliest settlements were French and/or French Canadian. So in honor of our French, here’s a “Bean Pot” or if ya want to be fancier, I’ll just call this a Minnesota Cassoulet Bean Pot.
If you grew up in the Midwest or any area with German (or Eastern European) roots, you might have grown up with this hearty & healthy soup. And you already know that Smoked Sausage and Cabbage Soup is absolute comfort food. A bowl of this will warm you up from the inside out even on the coldest days.
Oh, but I do love me some soup. Especially in the fall. And since I had some sausage left after making Smoked Sausage and White Bean Soup in the Instant Pot the other day, I thought I’d make more soup, but take it in another direction. I could hardly think of a better use for that sausage than Cheesy Potato Sausage Soup – Instant Pot or Stove-top.