Andouille Rice
[Originally posted May 15, 2006]
Hey we’ve got a new feature on the site. As I get time, I’ll put up recipes again. My old site had a few things scattered about, and people have been asking for them as well. I’ll do my best to get at least one up a week. At that rate, I’ll run out of my own creations in about 2 months 
. Better get started cooking again.
I started making this about a month ago, and people seem to like it. So I’ll go ahead and put it up. It’s not complicated at all, just takes a little patience to mix the rice.
Serves 4
- 8 oz Andouille Sausage – diced
- 1 small yellow onion – diced
- 2 cloves garlic – minced
- 3 tablespoons butter
- 1 tablespoon chopped parsley
- 2 cups of white rice
- 2 pinches salt
- 1/4 teaspoon cayenne red pepper
- pepper
- I usually use a rice cooker, but basically cook the rice.
- Melt the butter in a sautee pan on low heat.
- Add the garlic
- Just as the garlic turns brown, remove, and add the onions, salt, cayenne, and pepper.
- Once the onions are soft, turn up the heat and add the sausage
- After the sausage browns pour the whole mixture over the white rice (I do this in a glass mixing bowl)
- Mix until the rice is completely separated. You may need a little more butter, to completely coat.
- Just before serving, mix in the parsley, and check seasoning.