Real Recipes From Real Home Cooks ®

creole rice & andouille

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I came across this recipe in a coupon book and couldn't resist putting my own twist on it. Recipe & picture from: Kroger's My Magazine

(2 ratings)
yield 6 -8
prep time 1 Hr
cook time 15 Min

Ingredients For creole rice & andouille

  • 1 c
    short grain brown rice, uncooked
  • 2 c
    low sodium chicken broth - or water
  • 1 Tbsp
    olive oil
  • 1 md
    onion, finely chopped
  • 1 lg
    green bell pepper, chopped
  • 2 clove
    garlic, minced
  • 1 can
    (14.5 oz.) stewed tomatoes, undrained, chopped
  • 1/2 tsp
    each, basil and thyme
  • 1/8 tsp
    crushed red pepper flakes (optional)
  • 1 pkg
    (12 oz.) cooked andouille sausage, cut into rounds
  • salt and pepper to taste

How To Make creole rice & andouille

  • 1
    In a medium saucepan, combine the rice with broth or water. Bring to a boil; cover and simmer for 50 minutes; remove from heat and steam for 10 minutes.
  • 2
    In a large skillet, heat oil over medium heat; saute onion and bell pepper for about 5 minutes; add garlic, tomatoes, herbs, pepper flakes and sausage. Heat through.
  • 3
    Spoon over rice and serve. Refrigerate any leftovers.
  • 4
    NOTE: You may also add 3/4 pound raw, cleaned shrimp, sauteed in 1 tbsp. butter for 3 to 4 minutes and add to sausage mixture. Or you may add 1 cup cooked chicken to sausage mixture.

Categories & Tags for CREOLE RICE & ANDOUILLE: