“You don’t need a silver fork to eat good food.” Paul Prudhomme
This is a simple, quick & easy recipe that proves Cajun cooking doesn’t have to be difficult. One of the things I really like about this recipe is the wide range of vegetables which can be substituted for those listed. Chopped bell pepper, whole kernel corn, sliced mushrooms, broccoli, peas, onion, beans … and the list is almost endless! You can adjust the spice level to your tastes by using mild to hot sausage and by going light or heavy on the Cajun seasoning. Thanks to a short prep time and cook time, this dish is ready to eat in less than half an hour! Bon Appetit!
[Notes – All the vegetables can be cut & mixed and refrigerated the night before in a zip-lock plastic bag. I try to slice the veggie medallions about 3/8 inch thick and then I half them to half-moon shape. Most Cajun sausages are a little too spicy for me so I use Holmes Smokehouse Pork & Venison Sausage but almost any sausage made with pork, beef, chicken, venison or any combination will work.]
Assemble all the ingredients and set out a knife & carving board, a large mixing bowl and a large, deep skillet.
Place all the ingredients into a large bowl except the sliced tomatoes. Using your hands or large wooden spoon, gently toss the ingredients until well coated with the olive oil.
Pour the contents of the bowl into a large, deep skillet. Using medium high heat, sauté for 4 to 8 minutes until the shrimp is pink & opaque and the vegetables are tender. Add the sliced tomatoes during the last 3 or 4 minutes of cooking.
If desired, garnish with fresh parsley and serve immediately. Goes well over long grain & wild rice, or cheese grits or angel hair pasta.
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