Saturday, August 18, 2012

Grilled Cajun Peppers & Onions

Cajun onions & peppers with Grilled Andouille Sausage
This recipe is so embarrassingly easy, it shouldn't even be called a "recipe." It's really more of a throw-cooking dish or suggestion for a way to season and grill up some spicy, savory peppers and onions to serve as a side dish whenever you're making Cajun, Creole or other Louisiana dishes. We served it with some grilled Andouille sausages.  You can also serve the Cajun onions and peppers on top of hamburgers or on your favorite sandwich or in a wrap as a zesty condiment.

If you have leftovers, you can use them to make a quick and easy "portable" breakfast with a kick:  Scramble up an egg or two on the stove while you reheat the Cajun peppers & onions in your microwave oven or on another burner. Spoon the cooked eggs and the onions & peppers onto a tortilla or wrap, add a few splashes of Tabasco sauce (or other hot sauce) or some ketchup if you wish, roll up into a burrito or wrap, and you're ready to eat on the go. If you have any leftover grilled sausage, you could slice some up to add to your breakfast wrap or burrito, too.

Mini Sweet Peppers
The quantities for this "recipe" are up to you and your personal seasoning preferences. Adjust the amount of Cajun or Creole seasoning to taste, and according to how many onions and peppers you slice up. I used red and yellow mini sweet peppers from my local market, but you can use "full-size" bell peppers or other peppers of any color, and even throw in a hot pepper or two if you like things really spicy. I like to have a bit more onion than pepper but you could certainly use equal amounts or more peppers than onion. Below are the ingredients I happened to have on hand when I "threw" this together, and the amount of seasoning I added. Have fun customizing this as you wish.

1 large onion - I used a Texas Sweet
6 mini sweet peppers (or one large bell pepper)
2 Tbs vegetable or canola oil
1 1/2 tsp (or to taste) Cajun/Creole seasoning - I used Slap Ya Mama Cajun Seasoning

Slap Ya Mama Cajun Seasonings
Trim and peel the onion, cut in half crosswise, slice each half into 1/4" to 1/2" wide strips and place in a large bowl or resealable plastic bag.  Trim the peppers and remove the cores, then slice lengthwise into strips like the onion and add to the bowl or bag.  Add the oil and seasoning, toss together (or close the bag and shake) to evenly coat the onions and peppers. If you have the time, refrigerate for at least 30 minutes or up to overnight--you can also grill the peppers and onions right away if you don't have time to "marinate."  Grill over indirect heat to desired doneness--a grill vegetable basket or grill wok is ideal for this, or you can place on a piece of heavy-duty foil on top of your grill grates to prevent the vegetables from falling through the grates.

Zestfully yours,

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