Andouille Sausage and Rice
In the summer months we try to keep the heat out of the boat by reducing the use of the Force 10 stove, in the galley. But with Fall returning we can start creating move involved recipes that warm the boat and the soul... Honestly though, we don't mind heating up the galley for this even in the summer.This dish is inspired by our time in cajun country of Louisiana. Its made with Andouille Sausage and the so called "Holy Trinity" of celery, garlic and onions. Serve it over rice for a filling and delicious meal that warms.
Ingredients
- 2 ea Green Onions
- 2 tbsp Minced Garlic
- 1/4 Cup Chopped Celery
- 2 Links Andouille Sausage
- 4 oz Tomato Paste
- 2 tbsp Roux Substitute flour and water paste if you don't have roux.
- 2 tbsp Sugar Optional
- Salt and Pepper to taste
- 1 tbsp olive oil Used to saute veggies
Instructions
- In a sauce pan saute the vegetables with olive oil for about 5 minutes
- Add sausage and continue for another 5 mins
- Add tomato paste, stirring, then add sufficient water to thin the "sauce"; add the sugar
- Cover and cook 20 minutes on low heat (longer is better)
- If necessary thicken
- Use salt and pepper to taste
- Serve over rice with Tabasco bottle near by...
Notes
