Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. I happen to like the Del Monte stewed tomatoes, especially the seasoned varieties, like this one with basil, garlic and oregano, for the extra flavor it gives.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. While fresh tomatoes are amazing here, canned tomatoes, whether store-bought or home canned, are perfectly acceptable for this dish also. Remember though, by substituting something other than andouille, you will not have the same flavor as how I've written this recipe, so as always, taste and adjust! The andouille is not at all traditional and completely optional, so you can leave it out, or if you'd like to use it, but prefer less heat, substitute a kielbasa or other milder smoked sausage. I like mine with just a few additions - some chopped onion, a bay leaf, a seasoned stewed canned tomato when fresh tomatoes aren't at peak, and some good and spicy andouille sausage. Just swipe or scroll down to the bottom of the post!Lots of folks jazz it up a bit these days, adding in onion, green pepper, celery, even ground beef, almost turning it into a kind of goulash skillet meal. this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. In its purest form, it's simply lightly stewed fresh garden tomatoes or home canned tomatoes, and pasta, usually elbow macaroni, stirred in, maybe a little butter, and salt and pepper. Macaroni and tomatoes is a depression era dish that so many folks still have fond memories of. Classic macaroni and tomatoes pairs up with spicy andouille for a little Cajun kick.
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