CHEF JEFF: One Byte At A Time — Vegetable And Sausage Skillet

Garden production can vary greatly from year to year. Just ask any gardener.

One year, a person might have tremendous crop of a certain vegetable and a dismal one of another. And the next season, the tables can turn and abundance can become a smattering and a pittance a carload.

Fortunately in our 2018 garden, we don’t have any vegetables that were good producers last summer and poor ones this year. We had great winter squash, onions and carrots last year, and it looks like we are in for a repeat with them.

There are, however, two veggies — tomatoes and zucchini — that have stood out this summer after mediocre production in 2017. (The tomatoes have been especially abundant, so much so that I’ve been able to can almost as much as last year with a good month of the season to go.)

And with a bumper crop of those two vegetables, I’ve been able to make some tasty skillet dishes, including the following, which took center a stage at our dining room table last night.

That’s the kind of production that deserves an encore.

Vegetable and Sausage Skillet
2 tablespoons extra olive oil
2 small zucchini, sliced, or 1 zucchini and 1 small koosa squash, cubed
2 cups fresh tomatoes, skins removed
1 small onion, diced
1 medium bell pepper, chopped
1 stalk celery, diced
1 clove garlic, minced
1 teaspoon Cajun seasoning
1 teaspoon filet gumbo
1 teaspoon sugar
Grated cheese (optional)
1 6-inch sausage,sliced
Salt and pepper to taste
Saute onion, celery, garlic and green pepper until soft. Add sausage and cook for 2 minutes. Add squash, tomatoes and remaining ingredients. Cook over medium heat for about 10 minutes. Serve over rice.

3 thoughts on “CHEF JEFF: One Byte At A Time — Vegetable And Sausage Skillet”

  • Kelly Thomas August 19, 2018 at 11:23 am

    Looks great but I live with large Norwegian men. How many of them will this dish feed? It looks like 2.

    Why add any sugar?

    Now I’m off to try and find a koosa squash. I might need you to send seeds!

    Google is telling me a lot of people stuff the koosa. But i like your version which is a lot my my recipe “Unstuffed Green Peppers” in which I just cut up the peppers.

    1. Jeff Tiedeman August 19, 2018 at 11:30 am

      This will feed three or four, with rice. I just like to add a little sugar to dishes that have tomatoes. Always in my marinara!

  • Therese Tiedeman August 21, 2018 at 8:09 am

    The reason there was just one sausage is because that was the only one left in the freezer from another meal. You could add more sausage if you wanted it a little heartier.


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