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sausage chickpeas extra-virgin olive oil peppers water Cajun seasoning sour cream cheese green onion shredded lettuce tomato black California olives
Viewed: 67 - Published at: 2 years agoIngredients
- 1/4 pound andouille sausage
- one 15 ounce can chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- one 4 ounce can chopped hot green chili peppers
- 3/4 cup water
- 2 teaspoons of your favorite Creole/Cajun seasoning (divided) I used Tony Cachere's this time
- 1 1/2 cups sour cream
- 1 cup finely grated Jack cheese
- 1 large green onion, thinly sliced
- 1 cup shredded lettuce (iceberg or romaine)
- 1 fresh plum tomato, seeded,cored and finely diced
- 4 tablespoons sliced black California olives
Method
- Remove the casing from the piece of andouille and chop in 1/2 inch pieces. Place the pieces in a mini food processor and process until the meat is ground. Remove the sausage from the processor.
- Place the chickpeas in the processor and process until almost smooth. Add a couple of tablespoons of water to speed the process along. Set aside.
- Warm the olive oil in a large skillet. Add the ground andouille and saute until some of the fat is rendered and the sausage just begins to brown a bit.
- Add the processed chickpeas, green chiles, one teaspoon of the creole seasoning and the water to the skillet. Bring up to a simmer and simmer for 7 or 8 minutes until the mixture thickens. Let cool to room temperature.
- Once cooled, spread the mixture on to the bottom of a 9 or 10 inch baking dish either round or square.
- Combine the second teaspoon of creole seasoning with the sour cream and spread this over the chickpea mixture.
- Sprinkle the top with the Jack cheese, lettuce, green onion, tomato and olives. Cover and refrigerate for at least a couple of hours before serving with pita chips, crackers or vegetables.
