This is a great weeknight recipe. It easily doubles to feed a crowd. It was created by the Savory Spice Shop in Santa Rosa, CA for the Kendall Jackson Tomato Festival.


YIELD
4 to 6 servings

INGREDIENTS

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NOTES

This recipe also works with Cajun Style Blackening Seasoning in place of Black River Creole Seasoning.



DIRECTIONS

Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Stir in tomatoes, onions, bell peppers, and celery and sauté for 5 min. Stir in Black River Creole Seasoning and garlic and cook for another minute or two, stirring occasionally. Stir in tomato sauce, broth, sugar, salt, hot sauce, and bay leaf. Bring to a boil then reduce heat to maintain a simmer until veggies are tender, about 20 min. While sauce is simmering, bake sausage in the oven for 20 to 30 min. then cut into cubes and add to the sauce. Serve sausage and sauce over a bed of cooked rice.



THANKS TO
Savory Spice—Santa Rosa, CA

NUTRITION
Dairy-Free
Nut-Free



ITEMS IN THIS RECIPE

33
3 lbs  
$6.65
11
Cajun Cayenne Hot Sauce  
$7.00
79
Out of Stock

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