Creole Rice Andouille Recipes

ANDOUILLE SAUSAGE CREOLE

Andouille Sausage Creole image

Provided by Sandra Lee

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

Ingredients

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.

CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE

Creole-Style White Beans and Andouille Sausage over Rice image

Provided by Food Network

Categories main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 ham hock, skinned and scored
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 bay leaves
3 sprigs fresh thyme
1 tablespoon minced garlic
1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained* (See Cook's Note)
8 to 10 cups chicken stock or water
Salt
Cayenne pepper, to taste
1 pound andouille or other smoked pork sausage, cut into 2-inch lengths
Cooked white rice, for serving
Louisiana red hot sauce, for serving

Steps:

Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
Pass the hot sauce at the table for guests to use at their own discretion.

CREOLE RICE

Creole Rice image

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain rice

Steps:

In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CREOLE CHICKEN IN ANDOUILLE SAUCE

Creole Chicken in Andouille Sauce image

This was an improvised dinner created when I had some thawed chicken thighs and left-over andouille sausage. I used what I knew of making an Etouffe and combined that with what I had on-hand. While there were no bell peppers to be found, I discovered that the dish didn't need it. It came out smoky and sweet with a hint of heat to it. What started as an experiment in last-minute cooking has turned into one of my favorite dishes.

Provided by David J Rust

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

5 ounces bacon (thick slice)
1 tablespoon olive oil
5 ounces andouille sausages
1 teaspoon fennel seed
4 ounces celery
4 ounces vidalia onions
to taste salt and black pepper
2 garlic cloves
1/4 teaspoon paprika
3 ounces tomatoes
3 tablespoons parsley (fresh)
1 tablespoon flour
6 chicken thighs (boneless)
1 tablespoon molasses
1 cup chicken broth
2 green onions

Steps:

Chop the bacon into 1-inch bits and set aside. In a skillet over medium-high heat, add the olive oil. Sauté the bacon in the oil until dark brown and most of the fat has been rendered out.
While the bacon is frying (above), prepare the remaining ingredients, chopping the andouille sausage into small, fine diced cubes, as well as the celery, onion, and green onions. Mince the garlic and finely chop the tomato. (OPTIONAL: You may want to seed and peel the tomato, although this is not necessary.).
Remove the bacon and set aside; leave the fat in the skillet.
Add the andouille sausage to the hot fat and reduce heat to medium. Stirring occasionally to prevent burning, brown the sausage.
Add the chopped celery and onion, increasing the heat, again, to medium-high. Season with salt and black pepper. Sauté until the onion turns translucent.
Add the minced garlic and paprika, cooking until the garlic browns lightly.
Add the finely diced tomato and fresh parsley. Stir in and cook until the tomatoes begin to soften and lose their shape. Then sprinkle the tablespoon of flour over the dish and stir in until completely incorporated.
Keep stirring for 2-4 minutes as the dish absorbs excess moisture and the ingredients tighten up. Be sure to watch for signs of burning as the mixture of sausage and vegetables becomes drier.
Add the six chicken thighs, moving aside the sausage-vegetable mixture so the meat can touch the bottom of the skillet. Keep stirring the mixture so it doesn't burn and cook each thigh about a minute on each side.
Add the molasses and chicken broth, stirring it in completely and bring it to a simmer. Make sure to cover the thighs with the mixture, spooning it over the meat. Put a tight-fitting lid over the top and reduce heat to medium-low.
Simmer, covered, for 45 minutes.
Remove the skillet from the heat, stir in the reserved bacon, and serve -family-style- over long-grain rice. Sprinkle with the chopped green onions.

Nutrition Facts : Calories 447.6, Fat 34.1, SaturatedFat 10.3, Cholesterol 108.6, Sodium 702.9, Carbohydrate 8.9, Fiber 1.2, Sugar 3.9, Protein 25.2

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