Our Veggie Kitchen

The month is drawing to an end and I've got just a couple reminiscent posts from my blog's first month. This post draws upon my first sausage post: The Andouille. I make my sausages in large batches and keep them in the freezer. Over the last year, I've developed an Andouille Sausage, an Italian Sausage and a Beef-Flavored Frank.

So . . . my youngest had her 9th birthday slumber party this weekend. She had a very specific request for quiche, and my middle girl did most of the work, which left me with an uncommon occurrence. I had time to prepare a meal for adults that no child would have to touch. So I went to work with the trinity of cajun cooking (onions, celery & bell pepper) and some Andouille Sausages from the freezer. The result was this delicious bit of fire. The cayenne is optional, but is certainly pleasing if you like heat.



Cajun Mushrooms with Andouille
2 tbs vegetable oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 bell pepper, finely chopped
6 cloves garlic, minced
3 links Seitan Andouille, halved & chopped
1/2 lb button mushrooms, sliced
14 oz can diced tomatoes
1 tbs Cajun Seasoning
1 tsp paprika
1/4 tsp cayenne pepper (optional or to taste)
1/4 tsp cinnamon
1 small can coconut milk (5.5 oz)

Heat oil over medium heat. Add the onions, celery and bell pepper and cook until soft. Add the garlic, stir for a few seconds, then add the mushrooms. Cook until the mushrooms have given up their moisture. Add the Andouille and cook until heated through. Add the tomatoes, including juices, tomato sauce and spices. Bring to a boil, then add the coconut milk. Bring back to a boil and remove from the heat. Serve over rice.

4 Servings: 377 cal (21g fat, 31g carbs, 24g protein)