Updated: Jun 28, 2021
This dish came into existence a few nights ago while we were camping (actually “glamping”). When we set out on a camping trip, I typically load up the RV with easy to prepare meals, while still being mostly homemade so I don’t have a lot of dishes to wash. Fast, easy, yummy and filling are my requirements to satisfy my family. This past week we were traveling from Austin, Texas to Panama City Beach, Florida, and were staying one night in Louisiana to break up the drive. We pulled into our campground around 4:00, after driving 8 hours, ate some homemade guacamole (which I made the day before so we could have a yummy appetizer when after our long drive). See my recipe below for fresh and tasty guacamole. That homemade Guac and a glass of wine hit the spot!!! So then I was energized to whip up some grub for dinner. I looked in my fairly well-stocked fridge and pondered what to make since my proteins were in the freezer….except I had a package of andouille sausage to make my Spicy Shrimp and Cheesiest Grits with Andouille Sausage later in the week. I knew I only needed half the package for that dish, so I started gathering other ingredients and came up with my Cajun Skillet Dinner. It was fantastic! Better yet it was easy, it only used one pan (cast iron) and my husband told me I could make it anytime!
I decided to post this as an inspirational recipe that you could use to create your own one-dish dinner using what you have on hand in your refrigerator. This could be served on top of rice or over buttered noodles or on a taco like we did this week.
Let's get cookin'!!!
2 links of Cajun Andouille Sausage cut into ½ pieces
½ diced onion
½ cup sauteed mushrooms
½ cup sliced multi-colored peppers
Grated cheddar cheese for topping
½ ripe tomato, seeded and chopped
2 green onions sliced
2 Tablespoons chopped cilantro for garnish and for the taste :-)
Heat a cast-iron skillet over medium-high heat until hot.
Add a glug of olive oil and add the chopped Andouille sausage.
Cook the sausage for about 5 minutes over medium heat then add the veggies.
Cook an additional 10 minutes until the veggies are cooked but still have a nice texture to them
Sprinkle generously with grated cheddar cheese while the skillet is hot so the cheese will get a little melty.
Add the fresh tomato, green onions chopped cilantro.
Serve in warm tortillas or over buttered rice or noodles.
Alice’s Guac (aka Guacamole)
3 ripe avocados, smashed up with a fork
2 Tablespoons lime juice
1 ripe tomato seeded and diced
¼ cup finely diced onion (white or red)
¼ cup finely chopped cilantro
½ teaspoon granulated garlic
½ teaspoon salt (or to taste)
½ teaspoon freshly ground pepper
Optional: ½ jalapeno finely diced (use food gloves to protect your hands)
Smash avocado to desired consistency with the back of a fork.
Add the lime juice and mix well.
Add the rest of the ingredients and combine well.
Let sit for an hour for flavors to meld.
Serve with corn chips, on tacos or fajitas, over an omelet, in a salad, as topping for avocado toast, etc.
If serving later than an hour after preparation, place the guacamole in a bowl or Tupperware, smooth with the back of a spoon to remove any air pockets, sprinkle a little lime juice over top then cover directly with a layer of plastic wrap to keep air from getting to the guacamole. This will prevent it from getting brown. If your guac gets a little brown don’t worry it’s because avocado flesh turns brown when an enzyme in avocado reacts with oxygen in the air. This process is known as oxidation.
Guacamole will keep for two days if sealed tightly.