Andouille Sausage was on sale the other day, so we picked up a few packages. I’ve never had it, nor cooked with it, so tonight was experimental. Dinner was pretty good, so I decided to share with you what I did:
1 c brown rice
2 c chicken stock
4-5 cloves of garlic
I hate cooking rice. I while ago, I started cooking it in the oven, to avoidÂ scorchedÂ pans! Follow the recipe for rice, but stick it in the oven (I use a CorningWear pan) and bake at 350 for 1 hour or so. I check on it every half hour, to make sure it has enough water and to give it a stir. I had to add more water to it and baked for 1.5 hours. It turned out very creamy. (I also left to do some errands, so I did this before hand, and turned the oven off, leaving the rice in the oven.)
2 T olive oil
1 green pepper, diced
1/2 of an onion, diced
1 24 oz can of diced tomatoes
1 t celery seed
salt and pepper to taste
Heat the oil and add the peppers and onions, cook until soft. Add the tomatoes and the rest of the seasonings. Stir to heat through, then add the cooked rice, stir, reduce heat, then cover. Cook for 10-15 minutes (I guess you can go longer too.) Stir frequently.
Slice the sausage how you like it (we did it in half, then in 1/4 inch pieces.) and heat over med-high heat until heated through.
Assembly. Since we did a spicy sausage and a regular smoked sausage, we served the rice then topped it with the sausage. I also served them with baking powder dropÂ biscuits.