I haven’t written in a while due to my shiny new roommate moving in and all of the preparation and cleaning that goes with transplanting and unwrapping a shiny new roommate. But I am back now, with a recipe I cooked up on accident, again just kind of throwing some things I found in the fridge into a pan and hoping for the best.
This is…kind of jambalaya. There’s no seafood in it (stuff’s expensive!) but it’s still super tasty. You can make it as hot as you like… but I like it hot, so here’s what I did.
WHAT YOU’LL NEED:
For the sauce:
1 sauce pan (any reasonably-sized pan with high sides will do)
1 can opener
1 long spoon
1 can tomato sauce (we’re not talking Prego, we’re talking the $.49 cans you find in the canned food aisle)
1 can tomato paste (get whatever kind you like, I got Italian because that’s the first one I saw)
Garlic powder, onion powder, oregano, basil, crushed red pepper flakes, black pepper, and anything else you might want to experiment with… these are your tastebuds!
Step 1: Empty tomato sauce and tomato paste into a sauce pan and turn the heat on low. Stir occasionally, eventually these will blend and thicken properly, just perform step 2 while you wait for this.
Step 2: Shake in a BUNCH of garlic and onion powder, and however much of the other herbs you selected. Stir them in well, then just stir occasionally on low heat. Put a lid over it when not stirring once it is the consistency you like. This will prevent you from cooking out too much moisture AND save your pretty stovetop from tomato splatter when the sauce gets too excited.
That’s it. Literally. Taste it every once in a while once the herbs have had a chance to cook into the sauce and add more if you like, to taste.
For the rest:
1 pack sausages (I like Johnsonville Smoked New Orleans spicy sausages)
1 each red and green bell pepper (I really like these if you couldn’t tell)
Rice, cooked (I usually cook up 1/2 cup to 1 cup of dry rice)
Step 1: Drizzle olive oil into the bottom of your skillet and turn the heat on medium.
Step 2: Use your knife to cut your sausages into slices, thickness depending on how big you want your sausage bites (mine are usually about 3-4 quarters (the coin) thick) and toss them in the pan. Drizzle more olive oil on top.
Step 3: While you let your sausage bits warm up, slice up your veggies. I usually do bell peppers first as they take a bit longer to soften up, then the onion. If you would like to learn how to chop veggies, check out this post. Throw these in the pan, drizzle in more olive oil if necessary. Push things around with your spatula.
Step 4: Once things are cooked and your veggies are tender (but not too squishy), toss in your rice and pour the sauce you made above on top.
Step 5: Turn your heat down low and this all simmer and cook together for maybe 10-15 minutes with a lid on it, stirring occasionally. The longer it sits together, the tastier it becomes. Serve hot when ready.
This is fairly quick and painless to make in the grand scheme of things. Does reheat well (as long as you don’t let someone else reheat it. Someone else who subsequently decides to pour in WATER and let it cook until everything is bland mush. True story.)
Enjoy! Remember to like/comment/subscribe/share ❤