It’s time to spice things up! Try this super simple Cajun stirfry with Andouille sausage and peppers. Add quinoa for a complex carbohydrate to round out the meal.
1 package of spicy Andouille turkey or chicken sausage (nitrate, preservative free)
3 tablespoons coconut oil
3 bell peppers (differing colors), large chop
1 yellow onion, large chop
1 cup dry quinoa (any type will work)
2 cups chicken broth (no or low sodium)
1 bunch scallions, sliced
Preheat oven to 425 degrees. Cut peppers and onions into large chucks and spread on baking sheet. Coat with 1 tablespoon of melted coconut oil and season with salt, pepper, and oregano. Bake for 10 – 15 minutes. (Long enough to bring out the flavors but not lose their firmness.)
Place rinsed quinoa in sauce pan and cover with 2 cups of chicken broth. Bring to a boil. Reduce heat and cover for 15 minutes.
During the last few minutes of peppers and quinoa cooking, add 2 tablespoon of coconut oil to large skillet. Add sliced sausage. Allow to heat through and flavor the oil before adding peppers and onions. Stir for 1 – 2 minutes and add cooked quinoa. Stir again and add scallions.
Taste test for seasonings. Add any additional salt, pepper, or dried herbs of choice. Serve in bowls or cassoulet dish.
Laissez le bon temps rouler!