Hankering for a taste of home? Images of crawfish or grits running through your head?  Time to CONjure up some Creole Casserole.

No, it’s not Chef Prudhomme’s recipe but it’s made with love and he would have appreciated your efforts.

Ingredients:

Rice ( 1 cup)

Chopped Tomatoes (the Pomi kind they sell in Fed Mart) 12-14 ounces

Tomato Sauce (1 can or about 8 ounces)

Garlic, Salt, Pepper, Onions (whatever spices you can pull together from Fed Mart and CDR) 3 Tablespoons onion, 1/2 Teaspoon Garlic, 1/2 Teaspoon pepper, 1/4 Teaspoon salt

IF you can locate some Parsley add 1 Tablespoon

Sausage (yep, I know it’s a stretch calling it meat, but that packaged pre-cooked stuff) 1/2 pound diced

Cajun Mixture:

Cook up your 1 cup of rice and add to it the Onion, Garlic, Salt, Pepper and Parsley.  Once combined and cooked store in an airtight container.

Casserole prep:

Combine the chopped tomatoes, tomato sauce and diced sausage.  Play with the quantities.  If you are a meat lover add more sausage.  Add this to the Cajun mixture and bring to a boil in the microwave.  Depending upon the age and strength of your Microwave the time can vary.  Keep an eye on it until it comes to a healthy boil.

Cajun Casserole:

Remove from the microwave and cover to let it simmer for 15-20 minutes.  The flavors need time to come out.

Just like the influences that created Creole cooking, share with your friends of Spanish, French, Haitian, German, Italian, Irish and West African origin….and invite others to join in the flavors to transport them to Bourbon Street.

The result is the perfect start to a Fais Do-Do!!!