Andouille Sausage Rice Pot

Andouille Sausage Rice Pot

Andouille Sausage Rice Pot

Ingredients

One 13.5-ounce andouille rope sausage

. 1 small onion, diced

. 1 teaspoon olive oil  

. 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 

. 4 1/2 cups vegetable stock

. 1 1/2 cups white rice 

. 1/2 teaspoon saffron threads

. 1 tablespoon minced fresh parsley

. 1 tomato, diced 

Directions

Cut the andouille hotdog into thin coins on the inclination. 

Add the olive oil to an extensive nonstick skillet over medium warmth. Include the hotdog and onion and saute until the point when the frankfurter is singed and seared. Include the garlic, peppers, squash and zucchini, season with salt and pepper and gently saute around 2 minutes (regardless you need the zucchini and squash to have a chomp and be exceptionally still somewhat firm). Add the rice to the skillet with the wiener and veggies, mixing to coat the rice with the majority of the flavors. Include the stock and saffron. Convey to a stew, cover and cook until the point when the rice is done, 10 to 15 minutes. Crease in the diced tomatoes and parsley.

source:http://www.foodnetwork.com