Day 4 of Cajun week – another fusion concept. As I work with these flavors more, I really have begun to appreciate the versatility of the ingredients but ultimately, the similarities of foods across cultures. I needed to make Creole sauce for my Sunday night plans and I decided I would make extra and use it in a number of ways. My family loves pizza – who doesn’t. My son had requested a pizza so I checked with him if it would be ok if I put this Creole spin on this dish. He said he was game.
Digressing to share the Creole Contessa‘s offering this day, a quote from her post
“It’s Day 4 of Cajun Week with The Creole Contessa and Feed Your Soul Too. I must admit, I am starting to get full with all this great food Feed Your Soul Too and I have been cooking up this week. I guess I can make room for another dish, so I decided to cook up a nice big, hearty, pot of Cajun AndouilleRagu.”
I guess she is using fusion too. Cajun Ragu – is that Cajun or Italian?
The full Creole experience was completed by topping the pizza with chicken andouille sausage, onions and peppers.
- 1 yellow onion, diced
- 1/2 of a green pepper, diced
- 3 stalks of celery, diced
- 8 baby carrots, diced
- 1 tbsp each molasses and light corn syrup
- 1 tbsp each light and brown sugar
- 1 tbsp oregano
- 15 oz crushed tomatoes
- 1 bay leaf
- 1 tbsp canola oil
Heat oil in a pot and add the first 3 ingredients and sweat for about 5 minutes.
Add the carrots, molasses, corn syrup, and both of the sugars and cook for a few minutes.
Add the tomatoes, oregano and bay leaf. Simmer for 30 minutes.
- 1 pizza crust (I actually used a store bought – try it Mama Mary’s – it was really, really good)
- 1/2 each red and green pepper sliced
- 1 chicken andouille sausage
- 3/4 cup of shredded mozzarella
- 1/4 cup shredded parmesan
Once the sauce is ready, spread it on the pizza crust covering the whole pizza but be sure to err on the lighter side. Next add the mozzarella and 1/2 of the parmesan cheeses. Then, spread the sausage and peppers over the pizza and top with the remaining Parmesan cheese. Bake in a 450 degree oven for 8 minutes. Enjoy!