Creole Sausage Recipe
Creole sausage is a simple, hearty and spicy dish cooks of any skill level can make at home in about half an hour. Following this recipe makes enough for two servings sure to delight anyone seeking a filling meal.
12 oz. of sausage links (Andouille, made from pork, is the most authentic choice, but any kind will do.)
1/2 white onion, diced
1 small can of diced green chilies
1 can stewed tomatoes
1/2 tablespoon (tbsp.) extra virgin olive oil
1 tbsp. creole seasoning mix
1 cup dry rice
2 cup water
Creole seasoning mix
1/4 teaspoon (tsp.) salt
1/2 tsp. paprika
1/8 tsp. black pepper
1/8 tsp. onion powder
1/8 tsp. cayenne pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme
Preheat the olive oil in a sauce pan over medium heat and slice the sausage according to your preference. When the oil begins to shimmer, add the sausage and diced onion.
After the edges of the sausage get brown and the onions become translucent, pour in the stewed tomatoes, diced green chilies and all the liquid from both cans. These make the sauce.
Turn down the heat slightly and stir in the creole seasoning mix. Cover the pan and allow the sauce to simmer, but not boil, for at least 20 minutes. Stir occasionally to keep anything from sticking to the pan.
Prepare the rice as the sauce cooks and thickens. If you use instant rice or a rice cooker, follow the instructions on the package or appliance. To boil the rice, bring the 2 cups of water, a dash of salt and an ounce of butter to a boil before adding the grains. You can omit the salt and butter if you want plain rice.
Cover the rice pan with a lid, reduce the heat and let the rice simmer for 20 minutes. Check periodically to ensure the rice has not been overcooked.
The simplest way to serve your creole sausage is to scoop the rice into soup bowls and add as much of the sausage and sauce as you like.
You can also use creole sausage as a great base for more complex dishes. Adding precooked chicken, ham or shrimp varies the texture and deepens the flavor. Any number of vegetables can be included, as well, with bell peppers and celery serving as flourishes true to Creole tradition.
To make a less spicy version of the dish, use fewer diced green chilies and just half of the creole seasoning. Adding a few pinches of brown sugar cuts the heat, as well. Alternatively, consider adding red pepper flakes or a dash of hot sauce to produce a hotter kick.