Sweet potatoes in the pantry plus Andouille sausage in the freezer equalled a tasty skillet dinner. While the potatoes baked in the microwave, I sauteed onion, celery, garlic and sliced sausage in a skillet. After peeling and cubing, the potatoes were added to the pan, along with corn and Cajun spices. Simmering just long enough to heat through and blend the flavors took only minutes, so dinner was ready in short order, which was a good thing because the aroma was enticing.
The entree was served in bowls with maple syrup ready to drizzle and lightly sweeten to each diner's taste.
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