Stir Fry: Andouille Sausage With Rice and Mixed Vegetables
This recipe is similar to the other stir fry recipe that I created, but it is a little less time consuming. My husband loves peppers, mushrooms, and onions, which is why I use them in so many of my recipes. You can substitute one of the vegetables for broccoli or cauliflower. I think that a red or orange pepper will have the best flavor, but you can try green or yellow if you like. The Andouille sausage gives it a little kick. You can substitute a milder or spicier sausage. You can also add extra spices. Enjoy!
Stir Fry: Andouille Sausage, Rice, and Mixed Vegetables
1 package of 6 Andouille sausages (I use Johnsonville)
1 cup white rice, uncooked
1 sweet red or orange pepper, chopped
1 medium onion, chopped
1 8 oz. pack of white or baby portobello mushrooms, chopped
1 clove garlic (more if desired)
Prepare rice as directed. If you have leftover plain rice from other recipe, you're welcome to use that.
White the rice is cooking, cook the sausages in a shallow pan of water for 10 minutes. I use a large frying pan for this. Turn the sausages every couple minutes. White the sausages are cooking, chop the vegetables. Transfer the vegetables to a large bowl.
Drain the sausages. Place them on a cutting board. I use the same cutting board that I did for the vegetables. Transfer the vegetables to the frying pan that you just used for the sausages. Cook the vegetables with the garlic and a couple tablespoons of olive oil for 4-5 minutes. While the vegetables cook, slice the sausage.
Add the sausage and rice to the vegetables. If your pan isn't large enough to hold all of the rice, you can add it to your serving bowl at the end.
Make sure that the sausage and rice are well mixed with the vegetables and that everything is heated through before serving. I usually add fruit and/or a raw vegetable on the side.