Ingredients

The following ingredients have 4 Servings
  • 2 Tbs. olive oil
  • 1 lb. andouille or other spicy smoked sausage, cut into 1/2-inch-thick rounds
  • 1 yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 tsp. Cajun seasoning, homemade (see note above) or purchased
  • 1 can (28 oz.) chopped tomatoes with juice
  • 1 cup chicken broth
  • Salt and freshly ground pepper, to taste
  • 8 unbaked <a href="http://www.williams-sonoma.com/recipe/Cheddar-Herb-Biscuits.html"><b><u>cheddar-herb biscuits</u></b></a>, thawed
  • Milk for brushing biscuits

Instruction

  • <b>Prepare the stew</b>
  • Preheat an oven to 400°F. Line a rimless baking sheet with parchment paper.
  • In a large saucepan over medium heat, warm the olive oil. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion, bell pepper, celery and garlic. Cover and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the Cajun seasoning, tomatoes with their juice and the broth. Bring to a simmer and cook, uncovered, until the tomato juices thicken, about 15 minutes. Season with salt and pepper.
  • <b>Bake the biscuits</b>
  • Meanwhile, place the biscuits on the prepared baking sheet and brush the tops with milk. Bake until golden brown, 18 to 20 minutes.
  • Split the biscuits in half crosswise and divide among shallow bowls. Ladle the stew over the biscuits and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).