Andouille Rice
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons all purpose flour
- 1 small bunch green onions, thinly sliced
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped green bell peppers
- 1/4 cup finely chopped celery
- 2 garlic cloves, minced
- 8 ounces andouille sausage, casing removed
- 1 cup rice
- 2 1/4 cups chicken stock or broth
- 1 tablespoons Lea & Perrins
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon cayenne pepper
- Salt and pepper
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.