Cajun Stew with Biscuits
To make your own Cajun spice mixture, mix together 3 Tbs. kosher salt, 1 Tbs. cayenne pepper, 1 Tbs. paprika, 2 Tbs. freshly ground black pepper, 1 tsp. chili powder and 1 Tbs. onion powder. Store in an airtight container for up to 2 months.
- 2 Tbs. olive oil
- 1 lb. andouille or other spicy smoked sausage, cut into 1/2-inch-thick rounds
- 1 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tsp. Cajun seasoning, homemade (see note above) or purchased
- 1 can (28 oz.) chopped tomatoes with juice
- 1 cup chicken broth
- Salt and freshly ground pepper, to taste
- 8 unbaked cheddar-herb biscuits, thawed (see related recipe at left)
- Milk for brushing biscuits
Prepare the stew
Preheat an oven to 400°F. Line a rimless baking sheet with parchment paper.
In a large saucepan over medium heat, warm the olive oil. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, bell pepper, celery and garlic. Cover and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the Cajun seasoning, tomatoes with their juice and the broth. Bring to a simmer and cook, uncovered, until the tomato juices thicken, about 15 minutes. Season with salt and pepper.
Bake the biscuits
Meanwhile, place the biscuits on the prepared baking sheet and brush the tops with milk. Bake until golden brown, 18 to 20 minutes.
Split the biscuits in half crosswise and divide among shallow bowls. Ladle the stew over the biscuits and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).