If you’ve been reading any of the recent posts here at Mommie Cooks, then I’m sure you’ve heard it mentioned that our kitchen is without a working stove or oven. Not that I’m counting the days or anything, but we’ve now been without these important cooking appliances since the first week in June. It began as a renovation, but quickly changed to broken equipment when we discovered upon opening the box that a forklift had literally smashed through both the oven doors with it’s tines. Oh yes it did. Here’s a picture of the damage taken by my contractor.
Eight weeks later and we’re finally nearing the end of the saga. If all goes well, I’ll be cooking and baking properly by the weekend. It can’t come soon enough. Because what’s the fun in having the stove of your dreams if you can’t even light up the gas burners?
In the interim, I’m bringing out the slow cooker and considering it my form of rebellion against said careless forklift operator. Mr. Bad tow motor driver meet Ms. sassy sausage and pepper casserole. Who says you can’t have a home cooked meal just because your stove is busted? Definitely not this chickie.
This recipe is a good one for those of us that are void of all cooking facilities. Just dump everything in the pot, turn it on and walk away. Easy peasy, lemon squeezy, mac and cheesy as my nine year old would say.
Crockpot before cooking……
….crockpot after cooking.
Not only was it easy but, for a “toss is all in and walk away” dish, it was pretty darn tasty as well. Care for a bite?
Sassy Sausage and Pepper Casserole
Yield: 6 -8 Servings
Prep Time: 30 Minutes
Cook Time: 6 Hours
Total Time: 6 Hours 30 Minutes
12 Oz. Cooked Andouille Sausage, Sliced
1 Red Pepper, Chopped
1 Green Pepper, Chopped
1 Yellow Pepper, Chopped
4 Tomatoes, Chopped
1 Onion, Diced
5 Oz. Fresh Spinach, Roughly Chopped
2 Cups Dry Brown Rice
4 Cups Chicken or Vegetable Stock
1/4 Cup Marsala Wine
4 Cloves Garlic, Minced
10-15 Fresh Basil Leaves, Roughly Chopped
2 Bay Leaves
1 Tbsp Oregano
1 tsp Salt
1 tsp Pepper
1/2 tsp Crushed Red Pepper
Add all the ingredients to the crock pot. Stir enough to incorporate, cover and cook on low for 6-8 hours.
Before serving, add additional salt to taste if needed.
Jane Warren says
This looks great and I love the marsala winee for just a hint of sweetness?
Julie replied: — October 29th, 2015 @ 8:30 am
Yep! Thought it would add an extra “touch”. 🙂
Steve Mastbrook says
Julie, unbelievable renovation! Absolutely gorgeous. Needs to be in one of those hi-end kitchen magazines.