We’ve outlined all the ingredients and directions for you to make the perfect Andouille Sausage Rice Pot. This dish qualifies as a Easy level recipe. It should take you about 40 min to make this recipe. The Andouille Sausage Rice Pot recipe should make enough food for 6 to 8 servings.
You can add your own personal twist to this Andouille Sausage Rice Pot recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Andouille Sausage Rice Pot recipe.
Ingredients for Andouille Sausage Rice Pot
- One 13.5-ounce andouille rope sausage
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 teaspoons minced garlic
- 3 mini sweet peppers, seeded and diced
- 1 yellow squash, sliced into half-moons
- 1 zucchini, sliced into half-moons
- Salt and pepper to taste
- 1 1/2 cups white rice
- 4 1/2 cups vegetable stock
- 1/2 teaspoon saffron threads
- 1 tomato, diced
- 1 tablespoon minced fresh parsley
Directions for Andouille Sausage Rice Pot
- Slice the andouille sausage into thin coins on the bias.
- Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.
Cookware for your recipe
You will find below are cookware items that could be needed for this Andouille Sausage Rice Pot recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Andouille Sausage
- Sausage Recipes
- Rice Recipes
- Main Dish
- Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
