Cooking with Camille Crimson

Hey everyone! I’m Camille Crimson, better known for my beautiful erotic site called The Art of Blowjob. When I’m not using my mouth for … other activities … I love to use it to indulge in delicious treats, which is why I’ve become a very good cook.

Although I’m born and raised in Montreal, Quebec, Canada and live here now, I spent a few years living abroad in La Réunion, an island off the coast of Madagascar. It’s a spectacularly beautiful place with breathtaking views, warm beaches, kind people and some very delicious local cuisine.

Back here in Montreal, the seasons are turning and I’ve been craving more hearty and hot food. With this in mind, I’d like to teach you how to make one of my favourite meals from my time in La Réunion called Rougail Saucisses.

First, you’ll want to boil the sausages for about 15 to 20 minutes. Then, drain and slice them into 5 mm thick pieces. Sauté the sausage slices in butter until they are lightly browned, then remove them and set them aside.

Finely chop the onions and put them in the pot, cooking them until they’re very lightly brown. Mince and add the garlic and ginger along with the thyme. Salt and pepper to taste. Cook until it’s nice and brown.

Ingredients you will need:

12 Sausages
(Smoked sausages are the best, but any Italian sausage will do )
Butter
1 Onion
6 cloves of garlic
4 sprigs of fresh thyme
3-4 fresh tomatoes (or the equivalent amount in canned tomatoes)
1-3 Jalapeños (or more, depending on how spicy you like it)
1 cup of water
1 tbsp. of turmeric
1 1/2 inch cube fresh ginger

You’ll also need a boiling pot, a sauté pan and another pot for the stew.

While the onion mix is browning, cut the tomatoes in four and then slice them into 5 mm thick pieces. Add them to the onion mix and let them cook down a bit, then add the water. Simmer for 10 minutes or until the tomatoes are cooked and the sauce has thickened.

Add the sausages and simmer for at least 45 minutes. In the last five minutes, dice and add the jalapeños and the turmeric.

If you want to serve this the traditional way, it’s served on rice and can be accompanied by red kidney beans and tomato rougail.

For the kidney beans, brown one diced onion with butter. Add chopped garlic. Add a whole can of red kidney beans and their liquid and let it simmer until the liquid has thickened.

For the tomato rougail, finely chop one tomato with 3 garlic cloves, some ginger, a jalapeño and half an onion. Add some olive oil and salt and pepper to taste.

Hopefully you’ll enjoy this tasty trip to my favourite island. Thanks for cooking with me!

Kiss,

Camille


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Comments (1)
  1. Deb September 26, 2011

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