leftovers for lunch
Please do not judge my very loose use of the term Cajun today. I was tired, I was out of ideas of what to pair with the Louisiana style sausage I had on hand, and I wanted something fast. So I threw together a “Cajun” style pasta last night with sliced bell peppers, diced onions and celery, a tablespoon of Cajun seasoning, cayenne pepper, garlic powder (my backup when I run out of regular garlic), a bay leaf, and some heavy cream. It came together in about 15 minutes (including boiling the sausage) and it was delicious last night, and even more so now that the flavors have had some time to sit with one another.