.1 ( 14 ounces ) Package of Hillshire Smoked Sausage
.1/4 cup cooking oil
1/4 cup flour
1 onion, chopped 1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 cup chopped celery 1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons Cajun seasoning
2 cups chicken broth
1/2 teaspoon High River Rogue Hot Sauce
1/2 teaspoon ground black pepper
Salt to taste
1/2 pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice
Cut sausage into 1/2-inch slices; set aside.
Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook
and stir 6-8 minutes or until roux is a dark reddish brown.
Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning and High River
Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste.
Simmer, covered 15 minutes. Remove cover.
Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
Whisk orange juice, soy sauce, 1/2 cup honey, High River Sauces Hellacious Hot Sauce,
allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice
Cook on Low for 6 hours.
Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
Continue cooking another 6 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.
Heat 1 tablespoon olive oil in a large non stick skillet over medium heat. Add chicken sausage pieces and brown on both sides for about 5-6 minutes.
Take chicken sausage out of pan and set aside on a plate.
Heat 1 tablespoon olive oil in same skillet. Raise heat to medium high. Add minced garlic, broccoli, peppers and Tahiti Joe's Tropi-Garlic (Italian Heat) Hot Sauce to pan and saute for 3-4 minutes. Season with oregano, salt and pepper. Add chicken sausage back in pan and gently toss, cooking together for
another few minutes until vegetables are bright and slightly crisp.
Serve over brown rice or whole wheat orzo drizzled in olive oil, salt, pepper and parmesan cheese.