Mike's Andouille Sausage & Vegetable Melody

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

High protein and low carb low country Cajun deliciousness! Excellent work students! What a great use of vegetables that needed to be used! Man, did this taste like absolute HEALTHY!

Mike's Andouille Sausage & Vegetable Melody

High protein and low carb low country Cajun deliciousness! Excellent work students! What a great use of vegetables that needed to be used! Man, did this taste like absolute HEALTHY!

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Ingredients

4 Servings
  1. ● For The Protiens
  2. 1LG 12" Andouille Sausage [cut on the bias]
  3. ● For The Vegetables & Spices [vegetables large chopped]
  4. 2LG Green Bell Peppers [deseeded]
  5. 1/2LG Yellow Bell Pepper o deseeded]
  6. 1/2LG Orange Bell Pepper [deseeded]
  7. 1/2LG Red Bell Pepper [deseeded]
  8. 1/3 CupRoasted Garlic Cloves
  9. 1LG White Vidalia Onion
  10. 10Baby Potatoes [rinsed & halved]
  11. 1LG Yellow Zucchini
  12. 1/2 CupCelery
  13. 2 tbspSun Dried Tomatoes [in oil]
  14. 2LG Green Onions
  15. 1LG Jalapenos [deseeded]
  16. 1 tspCajun Powder Seasoning
  17. 1 tspSmoked Paprika
  18. 1 tbspGranulated Garlic Powder
  19. 1 tbspGranulated Onion Powder
  20. 1/2 tspDried Rosemary
  21. 1/2 tspDried Oregano
  22. 1 tspFresh Ground Black Pepper
  23. to tasteSea Salt
  24. ● For The Fluids & Oils
  25. 1/4 CupBeef Broth [more if needed]
  26. as neededOlive Oil [to coat mixture]

Cooking Instructions

  1. 1

    Chop all vegetables, add oil & broth with spices & mix well.

  2. 2

    Wrap her up tightly in tin foil.

  3. 3

    Bake at 400° for 30 minutes covered. Then, uncover and bake at 400° for 30 minutes longer. Stir again.

  4. 4

    Serve hot over Dirty Rice if desired. Enjoy!

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MMOBRIEN
MMOBRIEN @cook_2891564
on
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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