Creole Sausage and Peppers
This dish is easy to prepare and can be served alone or over rice. Andouille sausage, a spicy pork sausage, is used in most Creole cooking recipes, but you can use any sausage you prefer. The hot cherry peppers come in a jar and are available at most grocers.
We really like the sweetness of the bell peppers and the heat from the hot cherry peppers and spices. We're also big fans of okra, which lends its distinctive flavor and texture to Southern cuisine. Cut okra just before using to reduce the amount of goo that extrudes from the okra; this is actually a sugar-based mucilage that will start to develop when okra is cut or it's exposed to moisture. For some people this can create textural issues, so cut and cook quickly if that's a concern, and use smaller okra pods, which give off less mucilage.
- 2 Tablespoons olive oil, divided
- 1 pound fresh or frozen okra, cut 1/2 inch thick
- 1 Tablespoon white vinegar
- 1 pound Andouille or other sausage, sliced on the diagonal
- 1 medium onion, chopped
- 1 clove of garlic, minced
- 2 cups green and red bell peppers, seeded and sliced into 1" thick strips
- 1/2 cup chopped celery
- 2-3 hot cherry peppers, finely chopped - add more for more heat
- 2 large tomatoes, chopped
- 2 Tablespoons tomato paste
- 1 Tablespoon brown sugar
- 1 large Organic Bay Leaf
- 1/4 teaspoon Cayenne Chile Powder
- 1/4 teaspoon Black Pepper Medium Grind
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Mexican Oregano
- 1/2 teaspoon Mediterranean Thyme
- 3 cups hot cooked rice
- In a skillet heat 1 Tablespoon of oil to medium high and add okra and vinegar. Stirring often, cook about 10 minutes - careful not to burn the okra - reduce heat if needed. Set okra aside.
- In the same skillet, add the onions and garlic and saute about 3 minutes until onions are soft.
- Add sausage to the pan and cook until nicely browned.
- Add bell peppers, celery, and hot cherry peppers to pan. Cook about 5 minutes until bell peppers start to soften.
- Add tomatoes, tomato paste, brown sugar and spices to the pan.
- Cover and simmer 10 to 15 minutes until slightly thickened and the dish has a nice, saucy texture.
- Serve over 1/2 cup rice per person.
