Creole-Style Sausage Rougaille with Rice
Easy
Camille C.
Camille C.

Creole-Style Sausage Rougaille with Rice

5 minutesPrep time

20 minutesCook time

766 cal.Per serving

Ingredients for 1

Andouille sausage (smoked)

1

Andouille sausage (smoked)

Yellow onion

1/2

Yellow onion

Garlic

1/2 clove

Garlic

White rice (long grain)

1/3 cup

White rice (long grain)

Ginger (fresh)

1 tsp

Ginger (fresh)

Tomatoes (canned, peeled)

1 cup

Tomatoes (canned, peeled)

Turmeric (ground)

1 tbsp

Turmeric (ground)

Utensils

Stovetop, Pot (small), Grater, Knife

recipe

  • Step 1
    Cook the rice according to the package instructions.
  • Step 2
    Slice the sausage into rounds.
  • Step 3
    Peel & thinly slice the onion.
  • Step 4
    Heat a drizzle of oil in a pot over medium-high heat. Add the onion, turmeric & sausage. Cook, stirring for 2-3 min.
  • Step 5
    Add grated or minced garlic & ginger to the pot. Season with salt & pepper. Stir to combine. Cook, stirring for 2-3 min.
  • Step 6
    Add the tomatoes, breaking them apart with a spatula.
  • Step 7
    Add a splash of water. Reduce the heat to medium-low heat. Cover & simmer for 10 min, stirring occasionally. The liquid should reduce & the sauce should thicken.
  • Step 8
    Serve the sausage rougaille over fluffed rice. Season with salt & pepper. Enjoy!