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Wednesday, May 2, 2012

Cajun Hot Pads

One of my favorite dishes in the Summer months is a Hot Pad. One day (on a very cold winter day), I had some Andouille sausage hanging around the house that I wanted to get used up and needed to come up with a way to do so. Given my love of Hot Pads, but not wanting to have to run out to a grill for 2 hours during the winter months, I came up with a Cajun Hot Pad..done indoors with the use of an electric skillet! A word of warning...these bad boys are spicy. I have included ranges for spiciness. Normally, because the Blackburn house loves its' spicy food, I do the top of the range where we are sweating and noses are running, but this might not be appropriate for your home. Adjust as necessary!

So, here we go:

6 Andouille Sausage
20 Yukon Gold Potatoes, peeled and chopped finely (finely is the key word!)
1/2 to 1 whole Jalapeno peppers
1 Yellow Onion Chopped
1 Green Pepper Chopped
12 oz beer
2 T. to 1/4 cup Cajun Seasoning (my favorite Zatarain's Creole Seasoning)


1) Liberally spray skillet with cooking spray. Add Sausage and cook for about 15 minutes until cooked. Turn frequently to avoid burning. Remove and place in a 170 degree oven while preparing the rest of the dish.

2) Liberally spray the skillet again, add veggies.

Stir frequently. After about 10 minutes, add beer and let simmer until beer evaporates.
3) Once the beers evaporate, the potatoes will start to "fry". Add Cajun Seasoning. Stir well.
4) Return sausage to pan and and stir again.

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