Andouille, Yellow Bell Pepper & Onion Rice Bowl

This is a quick dinner that I make for my Dad and Chase. Both love the spicy flavors of the sausage and the creole seasoning. Great for those nights that we are all running behind and are starving since it takes under thirty minutes to make. I use a rice cooker to make the rice since I prefer Japanese style sticky white rice over loose grain rice.

Ingredients:

1 pound Andouille sausage, cut into bite size pieces

1 tablespoon extra-virgin olive oil

1 ½ teaspoons garlic, minced

2 yellow bell peppers, sliced thinly

1 small onion, cut into slices

1 ½ teaspoons creole seasoning*

2 cups white rice, cooked

Directions:

In a sauté pan cook the sausage on med-high until brown and cooked all the way through.  This can take 5 to 10 minutes depending on your stove.

Then place the sausages in a container and keep warm.

In the same sauté pan heat the olive oil over med heat. Then add the garlic, bell peppers, onions and creole seasoning. Sauté until onions are caramelized and the peppers are soft.

Stir the bell pepper mixture with the sausage pieces.

In a single serving bowl place ½ cup to 1 cup rice and then top with the sausage and bell pepper mixture.

Makes 2 to 4 servings depending on how much of the rice you use.