Whats a good recipe or meal using hot links?

Answer 1

CAJUN SEAFOOD PASTA

Ingredients:
20 large garlic cloves, unpeeled
2 tablespoons olive oil
6 tablespoons (3/4 stick) butter
12 ounces fully cooked spicy sausage (such as andouille or hot links), sliced into 1/2-inch-thick rounds
4 cups sliced fresh mushrooms (about 12 ounces)
2 tablespoons Cajun seafood seasoning
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 8-ounce bottle clam juice
1 3/4 cups diced seeded plum tomatoes (about 8 large)
18 uncooked large shrimp, peeled, deveined
18 ounces halibut fillets, cut into 1 1/2-inch pieces
1 pound linguine
1 cup chopped green onions

Prep:
Preheat oven to 350°F. Toss garlic cloves with oil in small baking dish. Cover with foil and bake until garlic is tender, about 40 minutes. Remove from oven; cool. Peel garlic and mash with fork. Set aside.
Melt butter in heavy large pot over high heat. Add sausage and mushrooms and cook until brown, about 7 minutes. Stir in Cajun seasoning. Add clams, mussels, clam juice, tomatoes and reserved roasted garlic. Cover pot and cook until clams and mussels open, about 6 minutes (discard any clams and mussels that do not open). Using tongs, transfer clams and mussels to large bowl. Add shrimp and halibut to cooking liquid. Cover and cook until opaque in center, about 3 minutes. Return clams and mussels to pot. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl.
Spoon seafood sauce over pasta. Garnish with green onions and serve.

Answer 2

1

Answer 3

Hi !!!
Here you go...

Shrimp and Smoked Sausage Cornbread Casserole

*BELOW IS A STATEMENT FROM THE PERSON WHO ORIGINALLY SUBMITTED THIS RECIPE.

To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe, so I cannot say how it would be using another cornbread recipe. I use andouille sausage for this but any dry smoked sausage will do for this recipe.Prep time does not include making the cornbread. Adjust all seasonings to taste, if your shrimp is small you can leave the shrimp whole, for larger shrimp you can cut chop it. Add in the cayenne if you like some heat.

8-10 servings 55 min 25 min prep

2 lbs uncooked medium shrimp, peeled and deveined
1/4 cup butter
1 onion, finely chopped
2 stalks celery, finely chopped
1-2 tablespoon fresh minced garlic (or to taste)
3/4 lb dry smoked sausage (I use Andouille sausage)
3 green onions, chopped
2 cups canned corn niblets, drained
1 jalapeno pepper, seeded and finely chopped
2 teaspoons cumin (can use less, or adjust to taste)
1 teaspoon cayenne pepper (optional or to taste)
2-3 tablespoons chopped fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
1 tablespoon seasoning salt (or use white salt to tasste)
black pepper

CORNBREAD
1 1/4 cups yellow cornmeal
3/4 cup flour
1-2 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
3 tablespoons melted butter
1 1/2 cups buttermilk

For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
Generously grease a 10-inch oven-proof skillet.
Place the buttered skillet in the oven to 5 minutes to heat.
In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
Transfer the batter to the hot skillet.
Bake at 425 degrees for about 20-25 minutes, or until golden.
Cool the baked cornbread and then cut into 1-inch cubes.
Arrange in a single layer in a 15 x 10-inch baking sheet.
Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.

For the casserole; butter a 13 x 9-inch baking dish.
Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
Season with seasoned salt (or white salt and black pepper).
Spoon the mixture into prepared baking dish.
Bake for about 30-35 minutes at 350 degrees.