Monday’s Bread Bowl: Grilled Andouille w/ Garbanzo Beans –n- Gravy

Creamed Cajun Sausage

The Mixed Stew offers up a Cajun mix that’s humble yet tasty. Here’s the recipe:

What you will need:

1 cast-iron skillet w/ lid

1 wooden spoon

3 tablespoon cooking oil

½ medium-yellow onion, diced

2 garlic cloves, coarsely chopped

1 ½ lb andouille sausage links, cut into 2 to 3 inch pieces

1 (29 oz.) can garbanzos beans aka chick peas

1 bunch baby broccoli 

1 cup cherry tomatoes

½ cup heavy cream

¼ cup water

½ cup milk

Pinch of salt and pepper

Cooking & Directions:

Heat skillet on medium-high heat.  Add cooking oil, onion, garlic, salt, and pepper.  Sautee ingredients until onion turns translucent.  Stir well.  Toss in andouille sausage.  Let sausage sear and cook for 8 to 10 minutes.  Pour in chicken broth and garbanzos.  Return lid.  Lower heat to medium-low.  Let ingredients reach a slow simmer.  Allow ingredients to cook for another 30 minutes.  Remove lid and stir in milk, heavy cream, and cherry tomatoes, and broccoli.  Let veggies and cream cook through then remove skillet from heat.