If you like dim sum, you’ve probably had Lo Mai Gai, which is glutenous rice, chicken, mushrooms, and Chinese sausage wrapped in a lotus leaf and steamed. This recipe for the filling is easily accomplished in a few minutes if you have a pressure cooker and can find Chinese sausage at an Asian market.
I got an e-mail a few weeks ago with the subject “Another Levesque Recipe,” but it wasn’t from any of my dad’s relatives that I knew. It was from Richard Levesque, a very nice gentleman from Houston who ended up being related to us about eight generations back. He had found this site on the Internet and decided to ask if our family trees were intertwined. They are – we’re both descendants of Robert Levesque who settled in Quebec around 1679.
In this recipe, browned sausage, pancake batter, and cheese create a tasty brunch casserole.
Marinate hot Italian sausages and chicken thighs in lemon vinaigrette, then thread onto skewers and grill.
One summer evening during college, I made this dish poolside at my apartment. We swam and ate sausages in the late sunshine, and enjoyed the momentary freedom from homework and our jobs.
I love traditional seafood gumbo, but this is a great alternative. It’s really rich and hearty, and definitely worth the work.
Fry chicken breasts and chop them into bite-sized pieces, and then use the leftover oil to make a roux. Cook onions, celery, and bell pepper in the roux for an hour, and then add stock and seasonings. Cook another hour before adding sliced sausage and the chicken.