It is not very often; I make a new dish that everyone in the
house goes bonkers over. Last night, I was faced with the day before grocery
shopping and nothing in the house to cook dilemma.
Some of the best recipes come from just throwing stuff into
the pan and hoping the combination will be eatable. Last night was one of those
nights.
I am calling this a mock gumbo since I did not add any roux
and was missing one part of the “Cajun holy trinity.” What is the Cajun holy
trinity? Well it is celery, green peppers and onions. I was missing the green
peppers. The next time I make this I will add okra and green onions, but for
just throwing it together, it was good combo.
2 pounds Hillshire Farms smoked beef sausage, sliced ½ inch
thick
1 can rotel tomato and chilies,undrained
1 cup frozen corn
1 cup chopped celery
1 cup frozen corn
1 onion, chopped
10 ounce can of Mary Holmes Hoppin John (blackeye peas with
tomatoes, onions and jalapenos),undrained
3 tablespoon dried parsley
2 tablespoons Tony Chachere’s Creole seasoning (you adjust
to personal preference. If you do not like spicy food only add in one
tablespoon.)
1 cup water
8 cups hot rice
Directions:
In large cast iron (18 inch) or soup pot, heat a tablespoon
of oil
Add onion, sausage, celery, and corn, sauté until onions are
soft.
Add in parsley, Rotel, Hoppin John, cover and simmer for 3
minutes.
Add water and Creole seasoning, cover and let simmer for 10
minutes, stirring occasionally
Serve over rice
