Description
Spicy andouille sausage dances with sweet bell peppers in this classic Louisiana-inspired skillet sensation. Rich flavors meld together, creating a quick and satisfying meal that brings Southern comfort directly to your plate.
Ingredients
Scale
Meat and Protein:
- 1 (13 ounces/369 grams) package plant-based meatballs
- 1 andouille sausage
Vegetables and Aromatics:
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 cup chopped kale
- Red pepper flakes
Liquids, Spices, and Other Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 teaspoons tamari sauce (or soy sauce)
- 1 tablespoon curry powder
- 1 tablespoon red curry paste
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric powder
- 4 cups vegetable stock (organic)
- 1 (14 ounces/397 grams) can full-fat coconut milk
- 1/2 cup dried orzo
Instructions
- Prepare a Dutch oven and heat olive oil over medium-high temperature until shimmering.
- Sauté chopped onions, minced garlic, and grated ginger until aromatics release their fragrant essence, approximately 2-3 minutes.
- Introduce plant-based meatballs into the pan, carefully searing each side to create a delectable caramelized exterior.
- Sprinkle curry powder, turmeric, and red curry paste across the meatballs, stirring to distribute spices evenly.
- Pour Tamari sauce, vegetable stock, and coconut milk into the Dutch oven, creating a rich, flavorful liquid base.
- Season the mixture with salt and freshly ground black pepper, ensuring balanced seasoning.
- Add orzo and chopped kale, gently folding ingredients together to create a harmonious blend.
- Reduce heat to low, allowing the mixture to simmer and meld flavors for 15-20 minutes until meatballs are thoroughly heated and orzo reaches perfect tenderness.
- As the liquid reduces, the sauce will naturally thicken and develop deeper complexity.
- Remove from heat and garnish with a sprinkle of red pepper flakes for an extra kick of heat.
- Serve immediately alongside warm garlic bread or soft naan for a complete, satisfying meal.
Notes
- Swap sausage with plant-based alternatives for a vegetarian version that maintains the spicy, robust flavor profile.
- Adjust spice levels by reducing or increasing curry powder and red curry paste according to personal heat tolerance.
- Customize liquid consistency by adding more vegetable stock if you prefer a soupier texture or reducing liquid for a thicker stew-like dish.
- Use gluten-free orzo or quinoa to make the recipe suitable for gluten-sensitive individuals without compromising taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Creole
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg