How to make it

  • 1. Melt the butter in a 4-qt saucepan over medium heat. Add the Andouille to the pan when the butter is sizzling, and cook until the sausage is nicely browned. Scoot the pan off the burner for a moment.
  • 2. Add the water, tomatoes, rice mix and corn to the pan; stir. Return pan to the burner and bring to a boil.
  • 3. Reduce heat to medium low and cover the pan; cook for 20 to 25 minutes, or until liquid is mostly absorbed.
  • 4. Remove pan from the heat and allow to set for 5 minutes. Fluff and serve.
  • SUGGESTED SIDE: Baby lima beans
  • NOTE: I wrote this recipe to be made with Andouille sausage, to create a Creole mood. However, if you’re like me and only like a hint of spice — or you must cook for others with widely varying tolerances for heat, do as I did and substitute an equivalent amount of smoked sausage or kielbasa, diced in the same fashion.

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