This quick week night meal comes together in a jiff. Precooked sausage (Hillshire farm), rotisserie or left over chicken - it comes together in less than 15 minutes - but can also cook on low on the stove top until you are ready.
It's great for those nights that half of us are ready to eat before practices/games and the other half of us want to eat afterwards.
Easy Gumbo
2 tablespoons unsalted butter (fat doesn't count as an ingredient!)6 small or 4 large New Orleans-style or andouille sausage links, sliced into 3/4-inch ovals (rounds on the bias)
1 cup frozen chopped fire-roasted peppers and onion blend, thawed
1 tablespoon plus 1 teaspoon tomato paste
2 tablespoons Cajun seasoning blend
4 cups low-sodium chicken stock
4 to 6 cups prepared white rice, for serving
Your favorite hot sauce, for serving
In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
Pour over prepared rice and hit with a shake of your favorite hot sauce.
