Andouille Sausage, Tomatoes and Rice

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Andouilli is a smoked sausage made from pork and seasoned with garlic, peppers, onion, and seasonings.  A little spicy.   It’s very common in Louisiana Creole cuisine.  The organic meat market where I purchase all of my meat makes an especially good andouilli.

One pot dishes are always a treat after a long day when you don’t have a lot of time to put a homemade meal on the table.  This is a tasty dish that’s a little kicked up (you can kick it up a little more if you’d like).  Some of the kick comes from the andouilli sausage.  You can prep and cook this dish in less than an hour.  A little bit of New Orleans on your table and only one pan to wash.

Ingredients:

1 T olive oil

1 medium onion rough chopped

1 cup rough chopped pepper (I used an orange bell pepper and a poblano)

3-4 cloves of garlic minced

4 links adouille sausage (a little under one pound)

1 cup long grain rice, uncooked

1 tsp paprika

1 tsp coarse ground black  pepper

1 tsp oregano

1 bay leaf

2 1/2 cups chicken broth

1 pint diced tomatoes

1 T tomato pastee

1 T Franks Hot Sauce

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Heat the olive oil in a heavy fry pan or Dutch oven.  Dice the onion and peppers, mince the garlic and slice the sausage links.  Saute for about 5 minutes.

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Measure out the spices and add to the sausage and vegetables along with the rice.

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Stir and saute for 1-2 minutes.  Add the chicken broth, tomato paste, tomatoes and Franks.

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Stir and bring to a boil.  Reduce the heat to low, cover and simmer for 25 minutes.  Remove from the heat and allow the pan to stand, covered, for 5 minutes.  Stir and serve.

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I served it with some steamed asparagus and a wedge of buttermilk cornbread.  I’ve always been a little wimpy about spice but my palate is adjusting.  I loved this dish.

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If you’d like, you can add some shrimp to this dish.  After the first 20 minutes of simmering, stir in the shrimp, cover, and continue cooking for 5 more minutes.

NOTE:  I have mentioned this before but recipes always call for one or two tablespoons of tomato paste.  I open both ends of a small can of tomato paste and put the can in the freezer for an hour or so.  Once the paste has firmed up push it out of the can, slice it and freeze individual slices in snack bags.  You always have just the right amount of tomato paste at the ready.

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