From the Kitchen: Creamy Sausage and “Rice” Skillet
Guys, I just crack myself up sometimes. 🤣
I was in the mood for an old family favorite—Sausage Corn Chowder—but I got to thinking about just how carb-laden that wonderful old recipe is.
Potatoes. Corn. Creamed corn. More corn. 😂
So I thought, Well, maybe I'll just modify it a little.
First, I decided to leave out the potatoes.
Then I started questioning the corn.
Then I eliminated the corn altogether.
At some point, I had to admit that I was no longer making Sausage Corn Chowder.
I made this up instead. 🤣
And you know what? It's pretty tasty!
I kept the sausage, onion and marjoram that reminded me of the original recipe, but added mushrooms, garlic, cream, sour cream, cheese and palm “rice.” What emerged was a rich, creamy, cheesy one-skillet supper that's completely different from the chowder that inspired it.
I used smoked cheddar because that's what I had and I loved the smoky flavor with the sausage. But honestly, I think this would be delicious with just about any good melting cheese. Sharp cheddar, Colby Jack, Monterey Jack or Swiss would all be worth trying.
Best of all, it was easy. One skillet and supper was done.
Ingredients
1 lb ground sausage
1 small onion, diced
8 oz fresh mushrooms, sliced
1 Tbsp butter
1–1½ Tbsp garlic powder
1 tsp dried marjoram
½ tsp black pepper
1 (9 oz) package Natural Heaven palm rice
½ cup sour cream
½ cup heavy whipping cream
8 oz cheese, freshly shredded
Salt, to taste
Directions
Add the sausage, mushrooms and diced onion to a large skillet. Cook them all together over medium heat until the sausage is browned and cooked through and the mushrooms and onion are tender. Drain excess grease if necessary.
Add the butter, garlic powder, marjoram and black pepper. Stir well.
Add the palm rice and cook for a few minutes, stirring occasionally, so the rice heats through and picks up all that flavor from the sausage and mushrooms.
Reduce the heat to low. Stir in the sour cream and heavy whipping cream.
Gradually add the freshly shredded cheese, stirring until it has melted and everything is creamy and well combined.
Taste before adding salt. Between the sausage and cheese, you may need very little. Add just enough to suit your taste.
Serve hot and enjoy!
A Few Notes From My Kitchen
I used smoked cheddar, but don't feel tied to it. Use a cheese you love and that melts well.
I also used Natural Heaven palm rice because I'm keeping my meals lower in carbohydrates. If that's not a concern for you, regular cooked rice could absolutely be substituted. Just remember that this recipe isn't designed to cook dry rice—you'll want to cook it first.
And no, this tastes absolutely nothing like Sausage Corn Chowder. 😂
But that's the fun of cooking sometimes. I went into the kitchen craving one old favorite, started tinkering with it...
…and came out with an entirely new one. ❤️
From the Kitchen. From the Farm. From the Heart.
