Enjoy the flavors of New Orleans in just minutes with Minute®Chicken & Herb Seasoned Rice Cups!
Enjoy the flavors of New Orleans with this easy-to-make, hearty recipe for Sausage, Peppers and Onions with Rice.
Heat rice according to package directions.
Heat oil in a medium sauté pan over medium heat. Add onions and sausage, and sauté for 3 minutes.
Add peppers and continue cooking for an additional 1-2 minutes.
Stir rice into pan and serve.
Add a dash of Cajun seasoning to this dish for bolder flavor!
Andouille is a type of sausage made from the digestive tract of a single pig. In France, it’s made by mixing onions and seasonings with the chopped or sliced strips of a pig’s stomach and small intestines. Then, the mixture is put in a casing made from the pig’s large intestine, poached, and allowed to cool.
Most andouille found in U.S. stores is Cajun-style. This type is made from the upper shoulder of a pig (often called the pork butt) and mixed with spicy seasonings. Instead of being poached, it is twice smoked.
Andouille sausage is a very versatile cooking ingredient. Since it has already been cooked, it can be served cold, in slices as part of a charcuterie board. It may also be baked or boiled. Place the links on a sheet pan and preheat the oven to 350 degrees Fahrenheit. Then, bake the sausage for 15-20 minutes, until the internal temperature reaches 140°F. When simmering rather than boiling, put the links or slices in a skillet with approximately an inch of water and cook for 10 minutes. The sausage can be heated and then added to a variety of recipes, including pasta and rice. Our Shrimp Jambalaya is a perfect example.
Shoppers can easily find andouille at grocery stores (search for it in the meat case), big-box retailers, and local butcher shops. You can frequently get one or more andouille sausage from a butcher shop, although at a grocery store or big box retailer, it usually comes in a package of six. Moreover, andouille sausage can be purchased online, where it normally comes frozen.
When not in use, keep andouille in its original airtight packaging or move it to an airtight container and refrigerate it. Andouille can last up to six months when frozen and stored in an airtight bag or container.