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Thursday, February 4, 2016

Sausage Stew?

Yesterday was one of those days that launches an assault on your time and just doesn't let up until you run in the house late with no plans for dinner, nothing defrosted and no inclination to eat out or bring something in. I looked through the freezer to see if I had anything in small packages that I could thaw quickly in the microwave, but came up with nothing. Then I remembered I had a pound of Conecuh Sausage (the most delicious smoked sausage in the world) in the refrigerator meat drawer. If I am making a dinner meal with it I generally pare it with cabbage or kraut but I had neither so once again it was time to think way outside my normal box. (Have I ever mentioned how grateful I am TheHub is not a picky eater?)

After a quick visit to the crisper drawer  and pantry I had the beginnings of what would be supper. The only thing left was a little cooking time and a seasoning experiment.

For lack of a better idea I am calling this Corn Sausage Stew



2 tablespoons olive oil
1 large onion, chopped
1 medium red sweet pepper, chopped
1 small bell pepper, chopped (I would have preferred more but this was all I had)
2 zucchini, sliced in "coins"
1 clove garlic, minced
1 pound smoked sausage sliced in "coins"
1 can petite chopped tomatoes, drained of most of the liquid
2 small cans of niblet corn (again I only had the smaller cans)
1/2 teaspoon seasoned salt (You may need more.  I am not a salt lover and thought it was too salty)
dash onion powder
dash celery salt
1/2 teaspoon powdered coriander
1/2 teaspoon black pepper (I used white pepper because I was out of black pepper)
dash cayenne pepper (optional)
juice of 1/2 lime

Heat the olive oil in a large an an wilt the onions, add the peppers and cook until they begin to soften then toss in the zucchini. Cook until it bends a bit then add the garlic and sausage.  Heat the sausage through stirring continuously so the garlic will not burn adding the tomatoes and corn.  Stir well and add the seasonings.  I let it cook on a mid low heat for about 15 minutes just so the flavors would marry.  Right before serving I squeezed the lime juice over it and stirred it through.

Serve in bowls and pass the Chulula.  We thought this was really good and will add this to our regular rotation as it, but I am really looking forward to having this in the summer.  I think with fresh corn and fresh tomatoes this will be remarkable.

And for your listening pleasure Wide Spread Panic"Thought Sausage"  I even did a little home cooking with this link since the arena is our local ampitheater.

6 comments:

  1. I used to make a dish just like this but with chickpeas instead of the corn. I served it with mash or couscous. It was one of those things that lost popularity, as nearly everything eventually does in this house

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    1. I understand the popularity issue. I think that is why I try new things all the time, but honestly if I am cooking no one really gets a vote!

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  2. It sounds really good. I'm always amazed when you say you don't have anything and then find all of this stuff to work with to make really good dishes.

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  3. I rarely run out of fresh produce. It may not be exactly what I want, but I always have something in the crisper and I try to always keep onions and peppers.

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  4. Wow that looks super tasty. And now I'm hungry. You really do amaze me. When I have no time to cook, we eat a can of soup.

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    1. We have done that often too! And if we really want to gussie up a can of soup we add cheese toast.

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