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Andouille Rice

Ingredients

Instructions

In a medium saucepan over medium heat, make a roux by combining the oil and flour. Stir constantly until the roux is the color of milk chocolate. Add onions, bell peppers and celery. Cook, stirring frequently, until tender, 3-5 minutes. Add garlic. Cook 2 minutes more. Add sausage. Cook, breaking up sausage with a potato masher or the side of a spoon, until browned, 4-6 minutes. Add rice and stir for five minutes to toast. Stir in stock, Lea & Perrins, parsley, thyme and cayenne pepper. Bring to a boil. Reduce heat to low, cover and cook until rice is tender, about 25 minutes. Season to taste with salt and pepper. Makes 4-6 servings.











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