March 22, 2014
Andouille Cajun Rice Casserole
Florence
Course Main
Cuisine Southern
- 1/2 lb Andouille sausage
- 1/2 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/8 teaspoon hot sauce
- 1 teaspoon Worcestershire if you are allergic to fish do not put this in
- 1/2 cup tomato puree
- 1 can 14.5 oz diced tomatoes
- 4 cups cooked brown rice
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
Preheat oven to 350°F. Use 2 quart Casserole Dish.
Put remaining ingredients in a large bowl and stir to combine.
Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
Remove and let stand for 5 minutes before uncovering to serve.
Comments Off on Andouille Cajun Rice Casserole
No comments yet.
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.
