creole rice & andouille
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
prep time
1 Hr
cook time
15 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 cup short grain brown rice, uncooked
- 2 cups low sodium chicken broth - or water
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 large green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) stewed tomatoes, undrained, chopped
- 1/2 teaspoon each, basil and thyme
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 package (12 oz.) cooked andouille sausage, cut into rounds
- - salt and pepper to taste
How To Make creole rice & andouille
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Step 1In 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.
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Step 2In 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.
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Step 3Spoon over rice and serve. Refrigerate any leftovers.
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Step 4NOTE: 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.
- 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!
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