Real Recipes From Real Home Cooks ®

melting pot sausage Étouffée

Recipe by
Anthony Nicometi Jr
Cheektowaga, NY

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 !

yield 4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For melting pot sausage Étouffée

  • 2 pkg
    knorr spanish rice
  • 4
    hot italian sausage links
  • 4 c
  • 3 Tbsp
  • 1 Tbsp
    smoked paprika
  • 1/2 tsp
    ground tumeric
  • 1 Tbsp
    garlic powder
  • 1 can
    rotel with green chiles
  • 2 Tbsp
    sour cream
  • 1/4 c
    mexican blend shredded cheese

How To Make melting pot sausage Étouffée

  • 1
    In a large skillet, brown the 4 sausages until fully cooked through. Allow to rest, then slice into thick pieces and set aside
  • 2
    Place 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
  • 3
    Once 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! :)