Tag: spicy

Cajun Stir Fry Recipe – Sausage, Peppers and Onions

Cajun Stir Fry (9) (Large)This may be the easiest MasterChomp dish to date, but it’s also one of the tastiest. Kielbasa may seem out of place here, and I realize that Andouille sausage is the more authentic option, but in my experience the Kielbasa has just the right flavor and texture for this dish. Certainly feel free to substitute Andouille if you prefer. Basically, this is just a quick and delicious weeknight meal that usually yields enough for lunch the next day as well.

I also do a version of this dish with shrimp and sausage. If you’d like to add shrimp, basically just coat them in olive oil and Cajun seasoning and then toss them into the stir fry in the last two minutes of cooking.

Cajun Stir Fry – What You’ll Need:

  • 1 package Kielbasa sausage
  • 1 box Zatarain’s® Red Beans & Rice or Black Beans & Rice
  • 1 yellow or white onion
  • 2 green bell peppers or large poblano peppers
  • 2 Tbsp olive oil

Cajun Stir Fry – What You’ll Need to Do:

Prepare the box of Zatarain’s as directed. This will take about a half hour to cook, so be sure to start it before preparing the stir fry.

Cut the kielbasa sausage into bite-size pieces. Roughly dice the onion and peppers into similar sized pieces. Heat a wok or large skillet over high heat and add two tablespoons olive oil. Then add the cut-up Kielbasa and stir until it starts to brown.

Then add the onion and peppers and stir fry until the onion is translucent and the peppers have softened and started to brown.

Spoon a generous amount of the Zatarain’s onto a plate or large bowl and then top with the stir fry. Serve with hot sauce to taste.

Cajun Stir Fry (8) (Large)

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Hearty Chili with Sausage and Beef Recipe

Chili with cheese and FritosAfter being told by several people that I should enter my chili in a chili cook-off, I finally did earlier this year… and took first place. Now, before I accept your applause, you should know that there were only two other contestants in my apartment complex’s chili cook-off, but I still say it was a victory nonetheless! Thank you, thank you…

Now I fully realize that this particular chili preparation would be disqualified from an authentic Texas chili cook-off. I’m sure ya’ll know they don’t allow no beans in their chili down in the great state of Texas. Only meat and sauce (gravy) are allowed. Them beans is Yankee food.

I however like the beans and the big chunks of stewed tomatoes; they make the chili more interesting in my opinion. Not to mention, the addition of all those beans helps me feed more people with one batch! The more “authentic” chili recipes use cubed stew meat, usually beef, sometimes pork. The more basic chili recipes use hamburger meat. This recipe uses and mixture of lean ground beef and country style hot sausage.

Ole Bull Chili – What you’ll need:

Hearty chili ingredients

1 lb. Zesty Hot Sausage
1 lb. 90/10 ground beef
2 large/3 small poblano peppers, diced
3 Anaheim chiles, roasted and diced
3 jalapeño peppers, diced
3 habañero peppers, whole
1 white onion, chopped
3 large cloves minced garlic (~1 tbsp)
1/2 cup ketchup
1/4 cup Sriracha hot sauce
1 small can of tomato paste
1 can light red kidney beans
1 can dark red kidney beans
1 can black beans
2 cans stewed tomatoes
1 can diced tomatoes w/ green chiles
1 can diced tomatoes w/ jalapeños
1 can diced fire roasted tomatoes
1 tsp Tabasco
2 bay leaves

Chili seasoning

2 tbsp chili powder
2 tbsp paprika
1 tbsp Mexican chili powder
1 tbsp ancho chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp oregano
1 tbsp cumin
1 tbsp smoked paprika
2 tsp chipotle chili powder
2 tsp cayenne pepper
2 tsp crushed red pepper flakes
2 tsp black pepper
1/4 tsp cinnamon

Fresh ingredients for chili

Ole Bull Chili – What you’ll need to do:

In a large enameled cast iron dutch oven, brown the sausage and meat in a bit of canola oil or light olive oil.

Then add the peppers, garlic, and onions to the pot. When the sausage is almost cooked through, add the spices (except the bay leaves) to the pot, and continue cooking until peppers and onions are soft.

Then add the canned tomatoes, habañero chiles (cut in half), ketchup/hot sauce, tomato paste, beans, and bay leaves.

Simmer for at least 45 minutes on low heat, stirring occasionally. Remove the bay leaves and habañero chiles before serving.

Since I was born in Dallas, I like my chili topped with Fritos and smothered in cheddar cheese, with maybe a dash or two more of Tabasco.

Chili with cheese and Fritos

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