This is one of those dinners that was thrown together at the last minute. The two of us are heading out to Calgary for a little Stampeding on Friday, so I’m in fridge clean out mode. What did I have? Sausage, corn, peppers, slow roasted tomatoes, and cilantro. Good enough for me!
The corn reminded me of the classic crawfish boil of New Orleans, so I added a little Cajun seasoning and the taste memories came flooding back. Paired with a little cerveza and what could have been a boring evening turned into something special.
Best thing about this dish is that there really is no recipe required! It was all about browning the ingredients with a quick sear, followed by the proper seasoning and garnish. You can use seafood in place of sausage (see crawfish boil), add potatoes…whatever!
Yield: 2 servings
- 2 cobs of corn
- 2 spicy Italian sausages
- 2 slow roasted tomatoes (Click Here for Recipe)
- 1/2 orange pepper
- 1/4 cup cilantro, chopped
- 2 tsp Cajun seasoning (we used Club House)
- 1 tsp garlic
- In a large pan over medium high heat, add chopped up sausage. You should hear an instant sizzle to indicate a hot pan. Sear for 2 – 3 minutes per side to get some color, but not cook the whole way through.
- In the meantime, prepare the vegetables by giving them a rough chop.
- Remove sausage from pan, reserving some of the fat for the vegetables. Add the corn to the hot pan first and get a nice brown on each side. Next, add peppers and sear.
- Add back the sausage to the pan of vegetables and sprinkle garlic and Cajun seasoning in pan. Turn heat down to medium-low and continue cooking for 5 – 7 minutes.
- TIP: I found it useful to add a little water (about 1/4 cup) at this stage so soften up the vegetables without charring.
- Turn off heat, and mix in tomatoes and cilantro. Serve hot on its own, over a grain, or with a side of na’an.