I was with it enough to actually write down what I was doing so I can share this with you -- and make it again sometime. Kat wasn't here to give it a try, but Shane and I really enjoyed it, regardless of it being the "wrong" time of year for chili.
If you don't like okra, try adding fresh or frozen chopped spinach. If you don't have quinoa, use rice instead. Feel free to make your own changes and make this recipe your own!
Annie's Cajun Chili
1 pound pork breakfast sausage
1 medium onion, diced
1 large bell pepper, diced
3 cloves garlic
1 pint (or 15 oz. can) black-eyed peas with liquid
2 pints water
2 large tomatoes, diced
1 teaspoons each of oregano and thyme
2 teaspoons low-sodium Old Bay Seasoning
1 teaspoon each celery salt and celery seed
1/2 cup chili sauce
1/2 pound frozen okra
1/4 teaspoon black pepper
1/3 cup dry quinoa
In a large stock pot or Dutch oven, crumble and fry pork sausage with onion, bell pepper and garlic. Cook until sausage is no longer pink. Drain fat from mixture, leaving a tablespoon or so of fat in the pan for flavor.
Stir in all remaining ingredients and bring mixture to a boil. Reduce heat to a simmer and cook until quinoa is tender and about half of liquid is absorbed. Serve immediately or cover and let simmer for an hour or more to further develop flavors.
Serve with desired chili fixings such as cheese, sour cream, crackers, tortilla chips, etc.
Makes 4-6 servings.
