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Sausage and Peppers — with a Twist

sausage and peppers with a twist

It’s finally starting to get warm around here and unfortunately the higher temperature makes me a lazier cook, if that were possible. Who wants to slave over a hot stove or oven when a warm, beautiful day beckons?

Dinner last night was one of those “what do I have lying around that I can throw together” concoctions. I usually keep a pack of sausage in the fridge for just such a meal. It always make for an easy, tasty meal and who doesn’t like sausage? Bell peppers and onions are obvious accompaniments and I had a couple of lovely, ripe tomatoes to throw in the mix.

The twist this time around, though, was with the rice. I had a pack of Aidells Cajun Style Andouille sausage, which made me think of paella, which made me think of saffron, which is what I decided to add to my rice. And it was delicious! Rourke has recently decided that he doesn’t like eating brown rice anymore, so I endeavor to find ways to make him eat it. Even HE lapped up the rice.

I guess you could almost consider this a very lazy person’s abridged paella.

Andouille Sausage with Peppers and Onions over Saffron Rice
- serves 2 -

3 sausage links, about 9 oz., sliced into 1/4″ or so rounds
1 yellow or red bell pepper, julienned
1 medium yellow onion, sliced
2 medium ripe tomatoes, diced
granulated white sugar
kosher salt
olive oil
1 cup of brown rice
pinch of saffron threads, approx. 10 or so threads

1. Start cooking the rice using your preferred method, except this time add the saffron to the water at the beginning of the cooking process. I prefer cooking brown rice in my rice cooker, and you can find my instructions here.

2. When the rice is about 15-20 minutes from being finished, heat a tablespoon of olive oil in a saucepan or skillet over medium heat. When the oil is hot, add the onions and toss to coat in the oil. After a minute, add a large pinch of salt and a large pinch of sugar and mix. Lower the heat to medium low and cover. Continue cooking until the onions are soft and a light brown, about 10 minutes. Remove onions from pan when done.

3. Raise the heat to medium and in the same pan, add the sausage rounds in a single layer. After one side is browned, flip the sausage rounds. After the second side is browned, drain the fat from the pan. I generally use the lid to cover most of the pan and tip to let the fat drain off.

4. Return the onions to the pan, and add the tomatoes and bell pepper to the pan and mix together. Cover and cook for about 3-5 minutes, until the tomatoes start to break down and give up their juice, and the bell peppers are soft.

5. Spoon mixture over saffron rice and serve.

    2 Comments

    1. Elliot says:

      Why sugar? Americans oversweeten much of our food.

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