Andouille Sausage And Basmati Rice Recipes

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ANDOUILLE SAUSAGE CREOLE



Andouille Sausage Creole image

Provided by Sandra Lee

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onions
1 tablespoon chopped garlic
1 large green pepper, chopped
1/2 cup chopped celery
3/4 cup sliced green onions
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 teaspoon red pepper flakes
1 1/2 teaspoons seasoning salt
2 bay leaves
1 cup water
1 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 1/2 pounds andouille sausage, sliced
1 tablespoon freshly chopped parsley leaves

Steps:

  • Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
  • Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

ANDOUILLE SAUSAGE AND BASMATI RICE



Andouille Sausage and Basmati Rice image

Make and share this Andouille Sausage and Basmati Rice recipe from Food.com.

Provided by Chef Shadows

Categories     One Dish Meal

Time 45m

Yield 1-2 serving(s)

Number Of Ingredients 3

1/2 lb andouille sausages, sliced or 1/2 lb andouille sausage, cubed
1 cup basmati rice, rinsed 3 times in cold water
2 cups water

Steps:

  • Slice sausage into 1/4 to 1/2 inch slices.
  • Or dice into 1/2 inch dice.
  • Place in a ten inch skillet with lid.
  • Add 1/2 cup water.
  • Steam on medium heat for 15 minutes, covered.
  • Remove lid and brown sausage until water is gone.
  • Add rice and brown quickly.
  • Add remaining water and bring to a boil.
  • Boil until bubbles are no longer breaking the surface of the rice.
  • Turn heat to lowest setting and cover.
  • Let steam for about 10 - 12 minutes.
  • Remove from heat and let stand for up to 30 minutes.
  • Fluff with a fork and serve.
  • No more seasonings should be needed.

Nutrition Facts : Calories 1465.4, Fat 67.4, SaturatedFat 22.7, Cholesterol 129.4, Sodium 2762.3, Carbohydrate 152.6, Fiber 6.7, Sugar 3.5, Protein 58.1

SPANISH RICE WITH ANDOUILLE SAUSAGE AND CHORIZO



Spanish Rice With Andouille Sausage and Chorizo image

This is so savory and warming. It's not too spicy for kids. I made mine in a crockpot and let it simmer for a few hours so when my Hubby and son got home, they could have food. The software made me choose the weight of the sazon seasoning, but it's just two packets. It will come in a box. The Sofrito is a foil pouch of a tomato paste type sauce. You can make your own if you search for it. I hope you enjoy as much as me and my husband did.

Provided by moallen31

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 (1/4 ounce) packets Sazon Goya seasoning (you can get this in the international or mexican isle)
1 (4 ounce) package sofrito sauce (you can make your own too)
2 cups chicken stock
1 cup water
2 cups rice
1 small onion
2 garlic cloves
1 link chorizo sausage (I get a pkg of 6 links)
1 (16 ounce) package andouille sausages
2 tablespoons olive oil
nonstick cooking spray

Steps:

  • Dice the onion and garlic.
  • In a large skillet, add the oil and heat over medium heat.
  • Add the garlic, then a min or so later, add the onion.
  • Cook until becomes transparent.
  • Add the chorizo and stir.
  • Cook until the chorizo is cooked and crumbled.
  • Add the sazon and the sofrito.
  • Stir and let simmer for 2 minutes
  • Add the chicken stock and water.
  • Spray the crockpot with cooking spray and add the rice.
  • Pour in the stock and stir well.
  • Add the sausage of your choice sliced.
  • Stir well, and cover.
  • On low, cook for 1 hr 30 mins to 2 hours.
  • Stir again and serve.

Nutrition Facts : Calories 462.2, Fat 22.9, SaturatedFat 7.3, Cholesterol 41, Sodium 870.1, Carbohydrate 44.4, Fiber 0.9, Sugar 1.8, Protein 17.6

RICE WITH ANDOUILLE AND KALE



Rice With Andouille And Kale image

Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.

Provided by Molly O'Neill

Categories     side dish

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 10

1 1/2 cups unconverted rice (like Canilla)
1 cup finely chopped fresh or well-drained canned tomatoes
2 tablespoons finely chopped onion
1 clove garlic, peeled
2 teaspoons minced rosemary
3 tablespoons vegetable oil
3 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon salt, plus more to taste
1 pound andouille sausage, cut into 1/4-inch slices
3 firmly packed cups stemmed kale, cut into 1/2-inch strips

Steps:

  • Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion, garlic and rosemary in a blender. Puree until smooth. Set aside.
  • Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
  • Stir in broth, salt, sausage and kale. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve hot. Continue as in main recipe, adding the sausage and the kale with the chicken broth and salt. Continue as in main recipe. Serve hot.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 23 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 704 milligrams, Sugar 3 grams, TransFat 0 grams

ANDOUILLE SAUSAGE WITH BAY SCALLOPS



Andouille Sausage With Bay Scallops image

Provided by Jason Epstein

Categories     appetizer

Time 15m

Yield 4 appetizers

Number Of Ingredients 8

1 tablespoon unsalted butter, plus more for the sauce if necessary
4 ounces andouille sausage, thinly sliced
1 medium sweet onion, finely chopped
3 cups vegetable oil
1 pound fresh Nantucket bay scallops
2 tablespoons dry white wine
2 tablespoons chicken broth
Salt and pepper to taste

Steps:

  • In a skillet, melt 1 tablespoon of butter over medium heat, add the sausage and onion and sautéuntil onion is softened, about 7 minutes. (Do not overcook.) Set aside.
  • In another deep skillet, heat the oil over medium-high heat until the surface ripples. Pat scallops dry and fry in batches of 6 or 7 until they are light brown. Remove and drain on paper towels. (The scallops should not be cooked through.)
  • When all the scallops are browned, add them to the sausage and onions. Add the wine and stock and bring to a simmer for 1 to 2 minutes to reduce liquid to a coating consistency. Off heat, swirl in more butter if necessary to make an emulsion. Season with salt and pepper.

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