The Tempest

Issue date: 9/26/07 Section: Entertainment

Media Credit: Lance Park If only we had Smell-O-Vision...

This dish is an original creation of the Park Pantry and uses vegetables bought from the Farmers Market at the Solano College Horticulture class. It is called the "Creole Kitchen" because we basically put everything in this but the sink. Once finished, it has an excellent taste and a beautiful aesthetic from all the different vegetables put in.

2 cups chopped tomatoes
1 cup diced turnips
1 cup chopped bell peppers
1 cup chopped baby carrots
1 cup thinly sliced Okra
3 small garlic cloves, crushed
2 cups cooked rice
1 14oz. package of andouille sausage, sliced into 1/8 inch rounds
¼ cup butter or margarine
2 tablespoons Cajun seasoning
¼ cup Ketchup
4 cups Beef Stock/bouillon

Take a large pot, put it on the stove, turn the heat on high. Melt the butter in the pan (being careful not to burn it). After butter melts, add garlic cloves and stir.

Add in the carrots and turnips, stirring constantly for about two and a half minutes, then add the peppers. Cook and stir this until it's well-coated in the garlic and butter, then add the Cajun seasoning and tomatoes. Add the okra and ketchup, then turn the heat down to medium and let the tomatoes cook down.

Let the entire concoction thicken for about two to five minutes or until it starts simmering. Next, add the beef stock, continuing to let it simmer for five to six minutes. Stir occasionally until the broth thickens.

Add the sausage and bring it back to a light boil for about five minutes. Finally, add the cooked rice and turn the heat off. Let the dish cool for five minutes before serving.

Serving Size: Plenty to share with three to four people.

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