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Sausage Pilau

Monday, 26 May 2008


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


At a glance
East Indian
Cooking Method
Heat Level
Main Course
  • 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


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.



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