When we got the andouille links out of the freezer a few days ago to thaw, we thought we might grill them last night with…well, something. We didn’t really have a plan (when do we ever?), but we were sure we could come up with some wonderful meal using those smoky, savory Cajun sausages.
We considered defrosting a pound of shrimp to make a jambalaya, but Micah didn’t really feel like beheading and shelling and deveining a bunch of shellfish last night.
We always get our shrimp with the heads on them so we can freeze the shells and noggins for stock. When we’re really lucky (as we were a couple of weeks ago), we’re able to get fresh Georgia shrimp from Athens Locally Grown or Fook’s Foods for just $5-6 a pound. It’s pretty amazing stuff!
What we ended up making was still pretty similar to traditional jambalaya in the veggies and seasonings–just a little different in the technique, since we winged it instead of following a nice, straightforward recipe like the one I linked above. 🙂
In any case, the resulting dinner was rich, spicy, and full of flavor, with the added bonus of leftovers for lunch today!
What’s in it:
- olive oil for the pan
- 3/4 pound andouille sausage links (or another smoky, spicy sausage of your choice)
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium bell peppers, chopped
- 1 large tomato, diced (or you could used canned)
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 cup chicken broth or stock
- 1 teaspoon smoked paprika
- salt, black pepper, and cayenne pepper to taste
- Heat a little bit of olive oil in a large skillet over medium heat.
- Add the sausage links and cook for about 6-8 minutes per side, turning frequently to keep them from burning.
- Remove the cooked links to a cutting board to rest.
- Pour a tad more oil into your skillet if you need to. Add the garlic, onion, and peppers, and saute for about 5-6 minutes or until they’re starting to soften and brown.
- Add the tomatoes and tomato paste and stir until incorporated.
- Pour in the white wine, scraping with your spoon or spatula to get all the stuck bits from the bottom of the pan.
- Add the chicken stock and smoked paprika.
- While the contents of your skillet heat back up, cut your sausage links lengthwise and then slice into half-moons. Or, you can slice the whole link thinly on the bias. Add the cut-up sausage to your skillet.
- Let this simmer on the stove for a while. (I had a meeting last night and was gone for almost two hours, so we just let ours cook on the absolute lowest heat we could while I was gone!)
- When your vegetables are super tender and the liquid has thickened into a rich sauce, it’s ready to eat. Season with salt and pepper to your liking, and feel free to sprinkle in some cayenne for an extra kick.
We spooned this over bowls of steamed white rice (long-grain basmati, specifically, because that’s what we had in the pantry), but Micah suggested it would be fantastic over grits or polenta, and I’d also bet it would be tasty with mashed potatoes or pasta. So, in the spirit of winging it (like we always seem to), serve this with your carb of choice.
And don’t forget to finish the rest of that bottle of white wine while you’re at it.
We definitely did. 🙂