Anduie & Veggies

Andouille Sausage and Veggies:

I found out thru a good friend of mine that Andouille sausage is AWESOME! It is a cajun sausage that is a bit hotter then my norm but with an accompanying water or Almond Milk it was fabulous! I had purchased my sausage from my local Farmer's Market while gathering some fresh veggies and here is the recipe that evolved.

Pre-heat oven to 350F and pour about a 1 1/2 TBSP of olive oil into the bottom of a covered dish. I used an oblong (oval) dish that had a lid.

Veggies: Quantity varies depending on the amount of people or your preferences
Pickling cucumbers (the small ones OR you can use a regular sized one)
Yellow Squash (Medium sized)
Tomato (Med, & any variety)
Eggplant (Can use the small-med Purple/White ones @ fresh foods or Farmer's Market or the plump dark purple normally at the grocery store)
Zucchini (Large for large slices)
Shallots (1 med sized)

Meat:
Andouille Sausage- I poked them and gave them slits so that juices could mingle with veggies

Spices:
Thyme
Cracked Black Pepper
Garlic Powder (could use minced Garlic)
21 Seasoning Salute-** This particular spice is from Trader Joe's
Smidgen of Salt (for taste)

Process:
Cut veggies into slices, lay cucumber on the bottom around the shape of the dish, then continue the pattern with the squash, eggplant, tomato, zucchini (you want the slices to be large to cover the rest), and dice the shallots.
Then season with spices, DO NOT MIX.
Finally lay the Sausage on top of  zucchini.

Cook:
Cook uncovered for 10 mins
Then cook covered for 45mins or until sausage is soft and hot.

Serve over long grain/wild rice OR brown rice.
Laddle juices over rice for extra flavour.

Viola! Enjoy!