Or, perhaps Creole. I don't know. The fact that I was inspired by an Emeril recipe implies it's probably more Creole. I am not one to pick nits. I just want it to taste good.
Tonight's dinner was brought to us by unthawed stew beef. I must keep the fridge too cold.... So, no beef stew. It really wasn't beef stew weather, anyway. Thanks to my efforts to warm the house the morning, and the sun's efforts to remind us that we live in San Antonio, the house was plenty warm, thank you. I wanted the cooking to take place outside. The only meat in the fridge that wasn't frozen or promised to another meal was some boudin sausage. It was an impulse purchase at the commissary, mainly because they actually had it and I was surprised. There were a few questionable, vague ingredients that might cause me allergy problems, but I chose to ignore them. We'll see if that turns out to be a wise decision!
So... boudin (which I've never had before and am not real sure how to cook), plus my desire to not heat up the kitchen, plus my requirement of working with ingredients already on hand... I googled a recipe. I came across this snooty-sounding one. Sounded like my best shot, but I had a few adjustments to make. I've mentioned Sidedish here before... basically potatoes, onions, and garlic in a foil pack with some sort of fat, grilled until charry. Lacking the futziness necessary to do individual parchment packets, I decided to do dinner as a Sidedish Supreme. As usual, I have no idea what to call this.
Tonight's dinner was brought to us by unthawed stew beef. I must keep the fridge too cold.... So, no beef stew. It really wasn't beef stew weather, anyway. Thanks to my efforts to warm the house the morning, and the sun's efforts to remind us that we live in San Antonio, the house was plenty warm, thank you. I wanted the cooking to take place outside. The only meat in the fridge that wasn't frozen or promised to another meal was some boudin sausage. It was an impulse purchase at the commissary, mainly because they actually had it and I was surprised. There were a few questionable, vague ingredients that might cause me allergy problems, but I chose to ignore them. We'll see if that turns out to be a wise decision!
So... boudin (which I've never had before and am not real sure how to cook), plus my desire to not heat up the kitchen, plus my requirement of working with ingredients already on hand... I googled a recipe. I came across this snooty-sounding one. Sounded like my best shot, but I had a few adjustments to make. I've mentioned Sidedish here before... basically potatoes, onions, and garlic in a foil pack with some sort of fat, grilled until charry. Lacking the futziness necessary to do individual parchment packets, I decided to do dinner as a Sidedish Supreme. As usual, I have no idea what to call this.
Cajun Sausage Grill Packets ??
Start with one big ol' piece of heavy duty foil. Bigger than you think you'll need.
To one side of it add:
1-2 onions, in 1/4-inch slices
3-4 garlic cloves, smashed, chunked, depends on size
However many little red potatoes you need, cut in fourths
1-2 T olive oil, drizzled over all
1/2 tsp thyme
1/2 tsp rosemary
1 tsp parsley
1 tsp Emeril's Essence (make your own, he gives the recipe)
about a pound of boudin sausage, cut into 3-inch (or so) sections
Seal the foil up really well, grill 15 minutes on one side (start with onion side down, sausage side up), flip and grill 10 more minutes. The Grill Master says to use "high" on a gas grill, and to put it on as soon as you light the charcoal, if using that... 20 min first side, 12 the other.
Dinner is served. We had salad, too. With an awesome lemon-garlic vinaigrette. Gotta have some veggies!
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