Dinner Ideas, Summer
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Sausage, Corn, and Pepper “Boil”

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


  1. 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.
  2. In the meantime, prepare the vegetables by giving them a rough chop.
  3. 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.
  4. 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.
    1. TIP: I found it useful to add a little water (about 1/4 cup) at this stage so soften up the vegetables without charring.
  5. Turn off heat, and mix in tomatoes and cilantro. Serve hot on its own, over a grain, or with a side of na’an.

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