Cajun Sausage Creole
Jun 29, 2005 by pookrat | 0 Comments| Share it:
- 1 Package of Sausage
- 1/2 White Onion
- 1 Can of Stewed Tomatoes
- 1 Can of Rotel Tomatoes
- Cajun Seasoning
- Extra Virgin Olive Oil (I use a brand called Chili Rojo as it gives it a bit of kick)
Chop the Sausage and half an Onion up into pieces. I usually use Pork Sausage but my buddy bought this Beef stuff. It worked just fine. This recipe is not that picky...
Lightly coat the bottom of the pan with your oil so your Sausage doesn't stick.
Combine Sausage, Onion, Oil, Pan, and Heat and start to brownin the items...
Now that the Sausage and Onions are ready to go, it's time to add the rest of the ingredients.
Just dump in both cans liquid and all. The liquid is what's going to make our sauce.
Now it's time to sprinkle on the Cajun seasoning... I like my stuff nice and spicy. The dish is already somewhat spicy because of the Sausage and the Rotel. Just season to taste. I probably used a tablespoon or so.
It's time to let it simmah down now. Turn the stove down to low heat. It takes about 20 minutes to simmer down to where it should be. This is perfect because that is just about the time it takes to make the rice...
Your gonna need 2:1 water and rice. I was the only one eating rice cause my buddy is one of them low carb no carb people. I used 1 cup of water and 1/2 cup of rice.
It's a good idea to throw a dab of butter in the water so the rice doesn't stick to the pot as easily. Makes for fluffier rice too. I add a pinch of salt with herbs to the water as well, just for flavor.
Throw (or pour) the water, butter, and (in my case) salt and herbs in a pot and bring everything to a boil.
When the water is boiling and the butter and salt melts, pour the rice in the pot, give it a stir, throw the lid on, and turn the heat down to simmer. Set the timer for 20 minutes and sit back and enjoy a tasty beverage while your rice cooks and your creole simmers down...
Once the timer goes off, remove the rice pot from the burner and grab your bowls and utensils. IT"S TIME TO EAT!!!
I added another sprinkle of Tony's and a little Tabasco to the top of mine cause I like mine nice and spicy. Hope you enjoy. This stuff is cheap and easy to make and tastes great. I'll try to add more great recipes as I cook them. And to the rest of you, keep 'em coming.
Now that you have learned how to make cajun sausage creole, please be sure to view these other beef recipes. Also, you will love these Cajun / Creole recipes.
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