Thursday, October 10, 2013

Macaroni and Tomatoes with Andouille

Classic macaroni and tomatoes pairs up with spicy andouille for a little Cajun kick.
Classic macaroni and tomatoes pairs up with spicy andouille for a little Cajun kick.

Macaroni and Tomatoes with Andouille

Macaroni and tomatoes is a depression era dish that so many folks still have fond memories of.

In its purest form, it's simply lightly stewed fresh garden tomatoes or home canned tomatoes, and pasta, usually elbow macaroni, stirred in, maybe a little butter, and salt and pepper.

That's about it.
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Lots of folks jazz it up a bit these days, adding in onion, green pepper, celery, even ground beef, almost turning it into a kind of goulash skillet meal. I like mine with just a few additions - some chopped onion, a bay leaf, a seasoned stewed canned tomato when fresh tomatoes aren't at peak, and some good and spicy andouille sausage.

The andouille is not at all traditional and completely optional, so you can leave it out, or if you'd like to use it, but prefer less heat, substitute a kielbasa or other milder smoked sausage. Even browned cut up hot dogs are good. Remember though, by substituting something other than andouille, you will not have the same flavor as how I've written this recipe, so as always, taste and adjust!

While fresh tomatoes are amazing here, canned tomatoes, whether store-bought or home canned, are perfectly acceptable for this dish also. I happen to like the Del Monte stewed tomatoes, especially the seasoned varieties, like this one with basil, garlic and oregano, for the extra flavor it gives.

That's a really tasty product, but you may use whatever type of tomatoes you like, including plain or low sodium. Diced is fine too if you're not a lover of larger chunks of tomato in your recipes. This is super easy to throw together too.

Here's how to make my Macaroni and Tomatoes with Andouille.

Boil 8 ounces (about 1-1/2 cups) of dry macaroni to al dente.

Boil about a minute less than the lower number on the package - in well salted water. Drain and place into serving bowl; set aside.

I love just plain macaroni with tomatoes, but I really love it with andouille sausage tossed in. Sauté a pound of spicy andouille sausage in 1/2 tablespoon of fat over medium heat for about 4 minutes. 

Add 1 cup of chopped onion; cook and stir another 3 minutes until softened.

Add 2 (14.5 ounce) cans of stewed tomatoes.

And their juices and 1 small bay leaf; bring to a boil, then reduce heat to low. If using fresh tomatoes, be sure to reserve all of their juices. Add in a little granulated or brown sugar with fresh or home canned tomatoes also. You won't need it with commercially canned. Let simmer uncovered for 20 minutes at a very low bubble, stirring occasionally and using a spoon to break up the tomatoes.

Taste and add salt, pepper and Cajun seasoning if you like, to taste, but only if needed. I don't usually add any additional seasonings, but if you're making any adjustments to the original recipe, taste and see if you need some! Stir in the finishing butter, if using. Pour mixture over the elbows.

 Let rest, without stirring, until ready to serve.

Stir to combine and serve. Since this dish is kinda heavy on tomato, The Cajun isn't as crazy about it as I am, but, I can enjoy this entire pot all on my little ole lonesome for days, so it's all good!

Delicious. Here's how to make it.

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Posted by on October 10, 2013
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