Monday, May 05, 2008

Cajun Stirfry

I was planning on making some kebabs with some of the meat I reserved from the gumbo, but I got lazy. I don't mind that I got lazy though, cause I really enjoyed what I came up with instead. I decided to pretty much just toss my kebab ingredients together in the pan and see what came of it. I thought the flavors came together really well, and it was really enjoyable and easy. I think I'll definitely toss this together again sometime.

Cajun Stirfry
Recipe from me; Serves 2-4

6 oz. andouille sausage, sliced thickly
1 large chicken breast, cut into bite size chunks
1 green bell pepper, seeded & ribbed, cut into chunks
1/2 red onion, chopped
Dried oregano
Coarse salt and ground pepper
Olive oil

  • Heat about a tablespoon of oil in a frying pan over medium-high heat. Add bell pepper and onion and cook, stirring, till beginning to soften. Meanwhile toss chicken with enough dried oregano, salt, and pepper to lightly coat.
  • Add chicken to pan and cook, stirring, until no longer pink. Add andouille to pan and cook until sausage is warmed through and chicken is cooked completely.
My notes: I served this over brown rice, which was a nice background for the spice and flavor of the meats. The recipe might sound a little vague, but since I just tossed it together I wasn't really paying a lot of attention to what I was doing. It's not hard to toss things into the pan and come out with something good though, so give it a shot! I served chili roasted sweet potato wedges on the side.

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