CECILS PEROGI'S

1/2 tube Jimmy Dean sage sausage
2 pats butter
1 tbs chopped onion
1 cup chopped spinach (frozen)
1 pkg perogi's of your choice
5 slices deli cheese
1 cup water

In a large skillet sauté sausage til crumbly. Add butter, chopped spinach and one cup water.  Simmer til spinach is thawed and there is still fluid in the skillet. Mix together and pour perogi's on top of mixture.  The steam will come from the bottom and cook the perogi's. Once the perogies are soft flip them over and put the slices of cheese on top.  Cover and let simmer for 5 minutes or until the cheese has melted and serve.  Nice one skilled dinner in 15 minutes. 

GUMBO

3 Aondule sausage sliced
1 large onion
center of the celery with leaves
2 tbs minced garlic
1 green pepper chopped
1/2 bag mixed or gumbo vegetables
2 cans Rotel
1 pound meat of your choice ( seafood or chicken or both)
1 tsp Goya seasonings
1 cup basmati rice
3 tbs gumbo fi
2 cups chicken stock
2 cups water

In a large stock pot or 4 quart pot put sausage, onion garlic and celery in and sauté.  Let it sweat for about 10 minutes stirring occasionally.  Add the chopped bell peppers, Rotel, goya and gumbo fi and mix thoroughly. Let simmer for another 10 minutes.  Pour in the chicken stock and water and rice.  Bring back to a boil and reduce heat and simmer 25 minutes.  Depending on the meat, you will not have to pre-cook the seafood but if you use chicken, sauté it with the sausage and add 1/4 cup olive oil.  If not thick enough add more gumbo fi.  The Rotel comes in regular and hot.  You decide how hot you want it to be but the sausage is pretty spicy.  Enjoy.