Saturday afternoon on a cold winter's day was a day for indoor stuff. No need to go outside for anything except the cold beer stuck in the snow drift just outside the basement door. A great day for organizing and going through the outdoor cooking stuff that awaits the next above freezing day.
Don't get me wrong, we still like to cook outside, but some days the comfort of the Tango Bar is hard to pass up.
While messing with all sorts of this and that there was ample time to set up the small buffet stove, heat up the Dutch oven and cook up hearty, rib sticking meal.
In the fridge was some Johnsonville Smoked Sausage, half a red onion and there was some other good stuff in the cupboard and the freezer.
For the rice I used a mixture of one cup whole grain rice and one cup of yellow rice prepared ahead of time in the rice cooker.
This came out really well, very warming on this chilled February night.
Here's how it all cooked up.
Tango Dutch Oven Rice with Smoked Sausage
2 TBS Bacon Fat
1 Cup Chopped Red Onion
10 oz Bag Frozen Chopped Red & Green Bell Pepper
2 Cups Cooked Rice / any variety
1 lb Smoked Sausage / sliced on the bias
1 15 oz Can Black Eyed Peas / drained and rinsed
2 10 oz Cans Ro-Tel Tomatoes & Peppers / do not drain
2 TBS Dried Minced Garlic / re-hydrated
2 TBS Tango Spice Cajun Rub
In a Dutch oven or a deep cast iron skillet, heat bacon fat over medium heat.
Sauté sausage, stirring often until it's a nice, darkened color.
Remove to a bowl, set aside.
Add the onion & bell pepper to the skillet, sauté until they begin to soften.
Add tomatoes, garlic & Cajun Rub, stir to combine, simmer 10 minutes.
Add the sausage, simmer for 20 minutes.
Add rice & black eyes peas.
Stir and let cook until warmed through, adding more liquid if desired.
Serve warm right out of the Dutch Oven.
I hope that you have the chance to cook up a steaming pot of this dish, it really hits the spot.
As Always, Thank You For Reading!
|Tough To Resist Eating Now!|
|Let's Dish It!|
|Now - Dig In!|
|This Was So Good!|