I grew up about an hour from the Texas/Louisiana border and so we had a huge Cajun influence in our area and boy was I glad we did. If you know anything about the Cajun people or the people from Louisiana they know how to enjoy life and as they say Laissez les bon temps roulez (Let the good times roll.) A rich culture of fun music (If you haven’t danced to Zydeco you’re missing out on a seriously good time.) and amazing food. I couldn’t wait for February-March every year and Mardi Gras season to begin. I never went to the “real” Mardi Gras in New Orleans but there are enough parades and festivals in the Texas-Louisiana border area, you don’t have to be on Bourbon Street to have a good time.
I’m a big fan of Creole and Cajun cooking because I grew up on it, but I’m also a fan of seasoning and these people know how to season food and make it a flavor party in your mouth. I’m still working on mastering a great gumbo and etouffe, but I came up with this simple Cajun Recipe that is a one skillet meal and is so easy that anyone can bring a little Mardi Gras to their table. I used two Cajun staples- Andouille Sausage and yellow rice.
- 1lb of your favorite Andouille Sausage
- 1 Box of Yellow Rice (I used Zatarain's)
- 1 small bell pepper
- 1 small purple onion
- 2 cloves garlic
- 1 teaspoon Tabasco sauce (or more or less to your taste)
- 1 dash Zatarain's Creole seasoning
- Cut the sausage into 1 inch cross sections.
- Begin browning sausage in a large skillet.
- While the sausage is browning, chop the onions, bell pepper, and garlic and set aside together.
- When the sausage is done browning transfer to a bowl or plate and cover.
- Use the same skillet and saute the garlic, onion, and bell pepper for about 5 minutes or until the onions are almost translucent.
- When the onions, garlic, and bell pepper are done, set aside with the sausage and recover.
- Using the same skillet cook the yellow rice according to the box or package instructions.
- When the rice is done, stir in the sausage and bell pepper mixture.
- Add the Tabasco and Creole Seasoning and stir again.
- Serve warm.
Johnsonville makes a delicious Andouille sausage and is a pretty big brand in most stores but if you can’t find it, you can use kielbasa and Zatarain’s has become a little more mainstream and so hopefully it won’t be too hard to find. Grab your beads and Mardi Gras mask and a Hurricane if you’re so inclined, put on a little Zydeco (You might have to You Tube it) and make this easy Cajun recipe one skillet meal. Happy Mardi Gras, y’all!