Petah’s Cajun Sausage Dish
Petah's Cajun Sausage Dish
This comes from a good friend and is made with what he had on hand at the time, I will say he nailed this, it sounds delicious. On my to cook list. I will adjust the prep and cooking times when I make this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 packages Johsonville Cajun Chicken Sausage, (12 oz / 4 links each)
- 250 grams raw shrimp, peeled, deveined, tails removed, (8 oz)
- 1 cup chicken stock, fresh or from powder, or vegetable stock
- 2 onions, chopped
- 3 fresh Jalapeno peppers, chopped
- 4 sweet peppers, your choice, chopped, red bell would be tasty
- 4 cloves garlic, smashed and minced
- 1 can diced tomatoes, (16 oz / 454 g)
- salt and pepper, to taste
- Cajun seasoning, Shortcut
- olive oil, as needed
Instructions
- Slice the sausages on an angle, about ¼ inch thick slices. Heat a splash of olive oil in a large non stick pan and cook the sausage until nicely browned. Remove from the pan and set aside.
- Same pan, heat a little more olive oil then add the onion, peppers, and garlic. Season with salt, pepper, and Cajun seasoning to taste, and cook until the veggies are just soft.
- Add the stock to the pan and bring to a boil.
- Add the sausage and diced tomatoes, stir occasionally until it returns to a low boil.
- Add the shrimp and simmer until they turn pink then remove from heat.
- Serve over rice or with a baguette. Enjoy. Photo provided by Petah Wheetstraw.
Notes
I will say Fair cost for now until I can locate that particular sausage or a suitable substitute.
Shortcut: Cajun Seasoning.
Variant: 1. Use Creole seasoning in place of the Cajun seasoning.
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