Creole Sausage & Rice
From windy1950 14 years ago
- 40 minutes to make
- Serves 6 to 8
The rice mix is only slightly spicy, but if you use the Andouille, that’ll kick it up a bit -- that is, unless you’re immune to the spice. In that case you’ll want to supplement with your own level of pain. Read more Whatever your choice, this is REALLY good!! See less
Ingredients
- 2 Tbsps butter shopping list
- 12 oz Andouille sausage, cut in 1/4-inch slices shopping list
- 1 1/2 cups water shopping list
- 1 (15 oz) can diced tomatoes, do NOT drain shopping list
- 1 (7.4 oz) pkg Zatarain’s® New Orleans Style Spanish rice mix shopping list
- 4 oz frozen whole kernel corn shopping list
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.
People Who Like This Dish 8
- JABNJENN Nowhere, Us
- mandymoore Wiggins, Ms
- Bethgo Nowhere, Us
- speedy7501 Nowhere, Us
- circlemoon8 Mesa, Arizona
- ladychablis Pittsburgh, PA
- clbacon Birmingham, AL
- windy1950 Flint, MI
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments