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. I made this recipe slightly healthier by using turkey sausage. 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. I'm also a big fan of okra (especially deep fried but that's another story) so I especially love Cajun and Creole recipes as okra also seems to work well, but if you're not a fan of okra, you can leave it out.
Cuisine: Cajun and Creole
Ingredients:
- 2 Tablespoons olive oil, divided
- 1 pound fresh or frozen okra, cut 1/2 inch thick
- 1 Tablespoon white vinegar
- 1 pound turkey 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
Instructions:
- 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 turkey 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.
