• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Sausage Pilau

Monday, 26 May 2008

Description

Marcia McQuaig says this recipe has been "a local favorite here in St. Augustine for decades. It’s best made in a good heavy pot." 2 pounds smoked sausage

Ingredients

At a glance
Cuisine
East Indian
Cooking Method
Fry
Boil
Heat Level
1
Chile
Datil
Meal/Course
Main Course
Serves
4
  • 1 /2 cups chopped onion

  • 1 /2 cups chopped green bell pepper

  • 1 clove garlic, chopped

  • 1 (15 -16-ounce) can stewed tomatoes

  • 1 tomato can of water

  • 1 tablespoon dried thyme

  • 2 datil peppers, seeds and stems removed, chopped (or more to taste)

  • 3 bay leaves

  • Salt and pepper to taste

  • 2 cups rice
  • 4 cups water

Methods/steps

In a large skillet, fry the sausage, onions, bell pepper, and garlic till they are brown. Add the tomatoes and the one can of water. Bring the mixture to a boil. Add the thyme, bay leaves, datil pepper, and salt and pepper. Cook down over medium heat for 20 to 25 minutes. Add the rice and the 4 cups of water and bring to a boil. Put a tight lid on the pot and simmer for 45 minutes, stirring once about half way through.

 

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.