2-Serving
One-Pan Spicy Sausage and Pepper Stew
gumbo-style
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
Chef
Ryan Pugh
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In Your Box (serves 2)
- 8 oz. Cooked White Rice
- 8 oz. Italian Pork Sausage
- 4 oz. Mixed Diced Peppers
- 4 oz. Fire Roasted Diced Tomatoes
- ⅗ oz. Butter
- ½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Cajun Seasoning
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories580
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Carbohydrates44g
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Net Carbs40g
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Fat34g
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Protein25g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Microwave-Safe Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Start the Stew
Remove Italian sausage from casing, if necessary.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sausage to hot pan and break up until starting to brown, 1-2 minutes.Add peppers and Cajun seasoning (use less if spice-averse). Stir occasionally, breaking up meat, until vegetables soften, no pink remains on sausage, and sausage reaches a minimum internal temperature of 160 degrees, 4-5 minutes.While stew cooks, continue recipe. -
2 Make the Roux
In a microwave-safe bowl, combine butter and flour. Microwave, 30 seconds.
Carefully remove from microwave and stir to combine. Bowl will be hot! Use caution.Microwave again until mixture smells "nutty" and is chestnut brown, 1-2 minutes.If butter does not darken, continue microwaving, 30 seconds a time, as needed.Carefully remove from microwave. Set aside. -
3 Finish the Stew
Add half the fire roasted tomatoes (remaining are yours to use as you please!), 1 cup water, chicken base, and a pinch of pepper to hot pan. Stir to combine, then bring to a simmer.
Once simmering, stir in roux and red pepper flakes (to taste) until combined. Return to a simmer.Once simmering again, stir often until thickened, 1-2 minutes.Remove from burner. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in another microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with stew. Bon appétit!
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