Happy Fat Tuesday folks! Have you ever been to Mardi Gras? I haven’t (yet) but it is definitely something on my bucket list. Of course the idea a day filled with overindulgence and rambunctious debauchery appeals to me!
I came close to going when I was stationed in Southern Alabama but Uncle Sam had others ideas, I ended up on 24 hour duty while my girlfriends attended the party of a lifetime. Oh, the things we sacrifice when we serve our country…
Since we can’t make the celebration in person I decided to share a simple weekend night meal reminiscent of spicy Louisiana delights. I make this skillet with either andouille sausage or smoke sausage, it just depends on what is hiding in the freezer. Both are delicious, use whichever you like best. If you use andouille just make sure it is the cured stuff, it looks like spicy salami.
You will find the seasoning in the spice aisle of your local grocery store called either creole or cajun, it is one of the few pre-made spice blend I keep on hand. I love the slight sweetness it adds to the dish.
This is the first of several skillet meals I am sharing this week, be sure to follow the blog so you don’t miss out on any of them!
the new Mrs. B
- 1-2 tablespoons extra virgin olive oil
- 1 package smoke sausage or Andouille sausage, cut into ½ in rounds
- 1 small red bell pepper, diced
- 1 jalapeno, finely diced
- ½ medium red onion, diced
- 1½ -2 tablespoons Cajun or creole seasoning
- ½ pound rotini pasta
- 2 cups chicken stock
- Salt and pepper to taste
- Heat a large covered skillet over medium heat. Add oil and sausage; cook until slightly browned. Remove from skillet and drain on a paper towel lined plate.
- Add onion, bell pepper, jalapeno and seasoning to skillet. Saute 3-4 minutes until slightly tender.
- Pour in chicken stock; scrape bits off bottom of skillet. Stir in pasta and sausage; bring to a low boil. Cover skillet, reduce heat to low and simmer 8-10 minutes until pasta is al dente. Salt and pepper to taste. Serve immediately.