Cajun Stew With Biscuits
In this recipe, spicy andouille sausage is simmered with a medley of colorful vegetables, Cajun seasoning, and tomatoes to create a hearty and flavorful stew. The dish is served over golden-brown cheddar-herb biscuits, making for a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 lb. andouille or other spicy smoked sausage, cut into 1/2-inch-thick rounds
- 1 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tsp. Cajun seasoning, homemade (see note above) or purchased
- 1 can (28 oz.) chopped tomatoes with juice
- 1 cup chicken broth
- Salt and freshly ground pepper, to taste
- 8 unbaked cheddar-herb biscuits, thawed (see related recipe at left)
- Milk for brushing biscuits
Instructions
- <b>Prepare the stew</b>
- Preheat an oven to 400&#176;F. Line a rimless baking sheet with parchment paper.
- In a large saucepan over medium heat, warm the olive oil. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, bell pepper, celery and garlic. Cover and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the Cajun seasoning, tomatoes with their juice and the broth. Bring to a simmer and cook, uncovered, until the tomato juices thicken, about 15 minutes. Season with salt and pepper.
- <b>Bake the biscuits</b>
- Meanwhile, place the biscuits on the prepared baking sheet and brush the tops with milk. Bake until golden brown, 18 to 20 minutes.
- Split the biscuits in half crosswise and divide among shallow bowls. Ladle the stew over the biscuits and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 4.
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