This pot is one of my favorite things….I love this pot it makes me happy! Yes, it is a “thing”, but from this pot have come some of the most delicious meals you can imagine. It is a “Staub”, French “La Cocotte”. White Coq au Vin, my family’s Texas Chili recipe, every kind of soup you can imagine and stews have been prepared in this cast iron, enamel pot. The house is always filled with the rich aroma of herbs and other ingredients gently simmering. Last week, when I would normally have made red beans and rice, the Louisiana Monday night staple supper, I found no red beans in the pantry. Not wanting to go to the store I took a look at what I DID have and used French lentils instead. I figure Creole and French go well together. After all, I’m living in a place settled by the French who created the delicious cuisine we now enjoy.
I had a package of what has become my favorite locally made chicken sausage with green onions, “Manda” is the brand. It is slightly spicy and full of subtle flavors that add a delicious flavor to any dish calling for sausage.
After browning the sausage and draining it on paper toweling I added the absolute basis of most cooking in Louisiana, the Cajun Trinity. Although called the Trinity, which would mean “three”, it is actually chopped onion, celery, green pepper, scallions and parsley. Most of the time I buy the veggies and chop them myself, but since moving here I have discovered “Guidry’s” trinity, already chopped, preservative free and so easy to use.
I added lentils, rinsed and picked, through to the softened vegetables and a box of organic chicken broth. A couple of bay leaves and a tablespoon or so of Tony’s Cajun Spice blend and Voila!
After covering and simmering for an hour I added another half box of broth and placed the sausage back into the pot to reheat for about fifteen minutes. We enjoyed homemade cornbread muffins and a large tossed salad for a delicious meal. Of course, a glass of good red wine was a must! Here’s the recipe! I hope you’ll try it and enjoy it as much as we all did.
Lentils and Green Onion Sausage
1 tablespoon good olive oil
2 links Manda green onion sausage
2 cups Cajun trinity
1 bag lentils
2-3 bay leaves
1 heaping tablespoon Tony’s Cajun Spice
2 boxes organic chicken broth
Salt and pepper to taste (the Tony’s is fairly salty so be sure to taste before adding.)
Brown the sausage and drain on paper toweling. Saute the trinity in the same pot until the onion is transparent. Add the bag of rinsed lentils and stir. Add the seasoning and one box of broth. Cover and simmer on low heat for about an hour. You don’t want the lentils to get mushy. Add another half box of broth and more if needed. Return the cooked sausage to the pot and heat through for about fifteen minutes. Easy and delicious! Enjoy!!!
