Summer Sausage Creole

One of my favorite one-pot wonder meals is this hearty sausage creole. It’s thick, spicy, and smoky and serves great with a side of freshly grilled summer corn, boiled red potatoes and steamy rice mixed right into the stew. The simplicity in this dish is finding a great creole seasoning spice mix you can keep stocked up in your pantry, like Cajun’s Choice or Old Bay Seasoning. This is a great “base” dish that can easily be developed into a Cajun meal served with a cold beer, so don’t be afraid to try different hot sauces or proteins to create your own signature style! I tend to use Field Roast plant-based sausages which crispy up nicely and have a variety of sweet and savory flavors that add a smoky depth to the dish, but any sausage of your choice would work well in this simple meal.

Ingredients

  • 1 14 oz can diced tomatoes
  • 1 14 oz can kidney beans, drained
  • 1 lb (or package) sausage of choice, cut into slices
  • 1 green pepper, diced
  • 1 onion, diced
  • 3 stalks celery, diced
  • 2 garlic cloves, minced
  • 3 TB creole seasoning
  • 2 TB olive oil
  • 1/4 lemon
  • 1/2 cup parsley, diced
  • Salt and pepper to flavor
  • Hot sauce of choice to flavor

In a large skillet, cook the sausage, onion, peppers and celery in olive oil over medium heat until vegetables are tender and the sausages are browned and crispy. Next add diced tomatoes and kidney beans and toss to combine. Stir in your creole seasoning and mix. Cover and cook for about 10 minutes, stirring frequently. You can add more creole seasoning, salt and pepper, and hot sauce to flavor. Serve with fresh parsley and a squeeze of lemon.