Creole Skillet Meal with Andouille Sausage

It’s been a while since I’ve written anything for the blog, but don’t for a second think that means we haven’t been cooking.  I could tell you I’ve been too busy to get around to the blog, but the reality is that I’ve been spending a majority of my time on the couch watching TV. The summer is only going to get busier as we roll into wedding season, and I promise I won’t forget about the blog. It seems like we’ve got a trip planned every two weeks, but no complaints. Even if the travel is exhausting, I know we wouldn’t give up these memories for the world. On that note, let me share with you a fast and easy recipe that is perfect for when you’re short on time. It’s one skillet, which means less time on dishes, and more time watching Netflix. I think that’s something we can all get behind. Get ready to dig into this Creole Skillet with Andouille sausage, rice, and beans.

Creole Skillet Meal with Andouille Sausage

Here is everything you need: Sausage, rice, beans, bell pepper, and onion.

Creole Skillet Meal with Andouille Sausage

There are a couple ways to adjust this recipe. You can go heavier on the rice and cut back on the veggies, or vice versa. We lean towards more veggies than carbs, strictly for weight/health reasons. If I could just eat a bowl of rice, I would.

Roughly chop two green bell peppers, and add to the skillet with 2 tablespoons of olive oil.

Creole Skillet Meal with Andouille Sausage

While the bell peppers are cooking down, roughly chop one onion and add to the skillet.

Creole Skillet Meal with Andouille Sausage

Continue to let the peppers and onions cook down. During this time slice the andouille sausage into ¼ inch pieces and add to the skillet. Mix this all together and again, continue to cook. You want to cook the mixture until the peppers and onions are softened, but not soggy and the sausage is hot. I use pre-cooked sausage, so I don’t need to worry about cooking it through, but just getting it to heat.

Creole Skillet Meal with Andouille Sausage:

Add one can of drained and rinsed kidney beans. Mix it together and sprinkle in a tablespoon of creole seasoning. Isn’t it pretty and colorful?! Looking at these pictures after the fact is just making me hungry.

Creole Skillet Meal with Andouille Sausage

Creole Skillet Meal with Andouille Sausage

Add your cooked rice and mix. It is easiest to start the rice before everything else, because it can be left in the pot until you need it. I guess I technically lied about it being one skillet. One skillet and whatever you cook the rice in. It’s an ALMOST one skillet meal. Sorry you guys…

Creole Skillet Meal with Andouille Sausage

Mix everything together and season with 1 teaspoon of chili powder and ½ teaspoon of garlic powder. Salt and pepper to taste, but know the creole seasoning already contains a lot of salt.

Now serve it up! I told you it was easy. You just keep adding one ingredient at a time to the skillet until you’re left with a flavorful and well rounded meal. Hope you enjoy this dish as much as we do!

Print Recipe
Creole Skillet with Andouille Sausage
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Instructions
  1. Roughly chop two green bell peppers and add to skillet with two tablespoons of olive oil at medium heat
  2. Roughly chop one onion and add to skillet
  3. Slice andouille sausage into 1/4 inch pieces and add to skillet
  4. Drain and rinse one can of kidney beans and add to skillet
  5. Add creole seasoning to skillet mixture
  6. Add rice cooked to package instructions
  7. Add chili powder and garlic powder.
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Asparagus Pesto Pasta with Sundried Tomato and Sausage

Pesto Pasta with Asparagus, Sundried Tomato, and Sausage

Spring is nearly here and I don’t know about you, but I’m so excited. Spring to me means warm weather, delicious produce, beautiful flowers, and allergies. Not so excited about the last part, but I’ll take what I can get. Along with preparing for the vast amounts of pollen, I’m also preparing for wedding season! In a few weeks I’ll be standing beside my best friend when she says I do, and a few months ago she was standing beside me when I did the same!

Asparagus Pesto Pasta with Sundried Tomato and Sausage

Today’s recipe feeds a crowd and is so easy to make. We turned to this recipe when we had a houseful of family before our wedding. Pesto Pasta with Asparagus, Sundried Tomato and Sausage. The name is long, but the dish is quick, and it’s great for feeding lots of hungry guests, or for feeding 2 people and providing a week of leftovers. This recipe is inspired by an old recipe from Damn Delicious that I first made in college. You can see the original here http://damndelicious.net/2012/07/21/pesto-pasta-with-sun-dried-tomatoes-and-roasted/ . Since then, we’ve made a few adjustments. Feel free to make a few additions of your own!

Asparagus Pesto Pasta with Sundried Tomato and Sausage

Here’s the cast and crew, minus the sausage:  asparagus, s­­undried tomatoes, basil pesto, artichoke hearts, and pasta.  You can use any kind of pasta you like. I prefer shells because they’re like little flavor pockets that catch all the delicious pesto and cheese. You are welcome to add “flavor pockets” to your vocabulary.

Asparagus Pesto Pasta with Sundried Tomato and Sausage

Pre heat the oven to 425. Chop off the woody ends of the asparagus and arrange on a baking sheet. Lightly coat the trimmed asparagus with olive oil and season with salt and pepper. While the oven is preheating, bring a large pot of salted water to a boil. It should take approximately the same amount of time for your oven to reach temperature and the water to reach a boil, meaning your asparagus and pasta should be done at about the same time. It’s all about efficiency here people!

Asparagus Pesto Pasta with Sundried Tomato and Sausage

While the pasta is boiling and the asparagus is roasting, you’re going to cook the rest of the ingredients. Heat 2 tablespoons of olive oil in a skillet and add your sliced sausage.  Cook it for a couple of minutes or until it starts to brown.  Here is where you get a little freedom. We use pre-cooked andouille chicken sausage. It is a heck of a lot healthier than regular pork andouille and still very flavorful. Feel free to use Italian sausage, pesto sausage, or no sausage at all! This recipe has lots of veggies and can stand on its own without meat.

Next, julienne the sundried tomatoes and add them to the pan of sausage. Drain the can of artichoke hearts and add to the pan as well. Technically, none of this food NEEDS to be cooked. It’s not raw. But we do want to mix the flavors and bring it to temperature so it’s hot enough to eat. It all shouldn’t need more than 5 minutes on the stove.

Asparagus Pesto Pasta with Sundried Tomato and Sausage

When the pasta is done cooking, drain it and return it to the pot. When the asparagus is cool enough to handle, chop it into 1-2 inch bites and add it to the pasta along with the sausage mixture. Basically you just dump everything into the pasta pot.

Asparagus Pesto Pasta with Sundried Tomato and Sausage

This is the finishing touch. Please ignore my blurry picture. I was really excited to eat and snapped it on the go. Mix in your pesto. If you have a small jar, I just dump it all in. Since I’ve got a Costco size jar, I used 3 heaping tablespoons or approximately ¼ cup. You can make the pasta as pesto-y as you like. Last but not least, add the best part. THE CHEESE. Sprinkle in some shredded parmesan and mozzarella to taste. V’oila! You’re done!

Asparagus Pesto Pasta with Sundried Tomato and Sausage

Easy, isn’t it? The whole meal takes 15 minutes including roasting the asparagus and cooking the pasta. An easy week night dinner you can throw together in no time at all. This was a BIG batch Caleb and I just made. It easily feeds 6-8. Granted, we used a whole pound of sausage and a whole pound of asparagus. It’s an excessive amount of food for two people, but we also had lunch to bring to work the next couple days. If you don’t have plans to feed an army, feel free to cut the pasta, sausage, and asparagus in half for a more reasonable amount of food. Happy cooking!

Print Recipe
Pesto Pasta with Asparagus, Sun-dried Tomato and Sausage
Yield: 6-8 Servings Prep Time: 5 Cook Time: 15 Total Time: 20
Asparagus Pesto Pasta with Sundried Tomato and Sausage
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Asparagus Pesto Pasta with Sundried Tomato and Sausage
Instructions
  1. Preheat oven to 425 degrees F. Arrange trimmed asparagus on a baking sheet and toss with olive oil. Salt and pepper to taste. Roast for 8-10 minutes or until crisp but tender. Wait until cool to cut into 1-2 inch pieces.
  2. In a large pot of boiling, salted water, cook pasta according to package instructions. Drain and return to pot.
  3. Heat olive oil in large pan and add sliced sausage. Cook for approximately 2 minutes or until you notice light browning. Add sundried tomatoes and drained artichoke hearts to the pan and cook for approximately 3 minutes or until heated through.
  4. Add sausage mixture, asparagus and pesto to the pot of cooked pasta and mix. Add parmesan and mozzarella to taste. Serve immediately.
Recipe Notes

Use this section for whatever you like.

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