An easy one-pot meal:
Start with three Sante Fe Chicken Sausage links (about 12 ounces). Peel off the casing. Saute with half of a red onion, diced, in a splash of olive oil. Add one diced sweet red pepper and one pound of okra, sliced into 3/4" pieces. Season with salt and pepper and maybe some tomato powder if you have it. Saute a couple minutes. Then add 1/4 cup water or broth, reduce heat to low, cover and simmer approximately 20 minutes. Stir in 2 cups leftover cooked rice* and one clove of garlic, minced, in the last five minutes of cooking. Serves 4.
Super simple. Easy clean up. Autumn-appropriate comfort food utilizing summer's bounty.
*Don't have any leftover rice? This would be great spooned over hot-from-the-oven cornbread.
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