melting pot sausage Étouffée
A quick throw together dinner, was SUPER delicious, and so adaptable too. Use whatever protein you have, whatever veggies you got, and throw them in, makes for an easy one pot meal. Hearty, spicy and satisfying! Melting pot is in the name because of the Spanish rice, the Italian sausage, and the creole influence of the Étouffée. Very delicious !
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4
Ingredients
- 2 packages knorr spanish rice
- 4 - hot italian sausage links
- 4 cups water
- 3 tablespoons butter
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground tumeric
- 1 tablespoon garlic powder
- 1 can rotel with green chiles
- 2 tablespoons sour cream
- 1/4 cup mexican blend shredded cheese
How To Make melting pot sausage Étouffée
-
Step 1In a large skillet, brown the 4 sausages until fully cooked through. Allow to rest, then slice into thick pieces and set aside
-
Step 2Place the 4 cups of water, butter, tumeric, paprika and garlic powder in a sauce pot, and bring to a boil. Once at a rolling boil, add the 2 packages of spanish rice. Stir and cover for about 8-10 minutes
-
Step 3Once the rice is cooked tender. Add the cheese, and the sour cream. Add the sausage, and the can of rotel. And allow to come back up to temperature. And serve hot. Enjoy with a sprinkle of cheese and a dollop of sour cream! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Rice Sides
Category:
Pork
Tag:
#Quick & Easy
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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