Red Beans and Rice, Sausage and Peppers and Cornbread

Ingredients

• 2 tbsp Olive Oil (Extra virgin is preferred)
• 1.5 lb Sweet Italian Sausage (About 6 links)
• 1 large Red Bell Pepper (Cored, seeded, and sliced into strips)
• 1 large Green Bell Pepper (Cored, seeded, and sliced into strips)
• 1 large Yellow Bell Pepper (Cored, seeded, and sliced into strips)
• 1 large Yellow Onion (Halved and thinly sliced)
• 4 cloves Garlic (Minced)
• 15 oz Crushed Tomatoes (One can)
• 1 tsp Dried Oregano
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 0.25 cup Fresh Basil (Chopped, for garnish)

Instructions

1. 1

   Brown the Sausage

   • Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
   • Add the sausage links and cook for 6-8 minutes, turning occasionally, until browned on all sides. The sausage does not need to be cooked through at this point.
   • Using tongs, remove the sausages from the pan and set them aside on a plate. Do not drain the fat from the pan.
2. 2

   Sauté Peppers and Onions

   • Add the sliced bell peppers and onion to the same pan with the rendered sausage fat.
   • Cook, stirring occasionally, for 10-15 minutes until the vegetables are very soft and beginning to caramelize at the edges. This slow cooking develops their sweetness.
3. 3

   Add Aromatics and Tomatoes

   • Add the minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes to the pan.
   • Stir constantly for about 1 minute until the garlic is fragrant.
   • Pour in the crushed tomatoes. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan, incorporating them into the sauce.

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.