Creole Andouille Rice Brunch Bake
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Creole Andouille Rice Brunch Bake

Servings 12
Author Melissa Sperka

Ingredients

  • 1 lb smoked andouille sausage or kielbasa cubed
  • Olive oil
  • 1 1/4 cup long grain rice
  • 1 32 oz low sodium chicken stock
  • 1 small green bell pepper small dice
  • 6 green onion thinly sliced and divided
  • 1 Tbsp Creole seasoning Adjust more or less to your taste
  • 8 large eggs
  • 2 cups half & half
  • 1 small red bell pepper small dice
  • 1/2 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 cups shredded sharp cheddar cheese

Instructions

  • In a medium-size heavy bottomed skillet brown the kielbasa in a light drizzle of olive oil for 3 minutes or until beginning to brown.
  • Add the rice and stir until the liquid in the pan is absorbed.
  • Add the chicken stock, Creole seasoning, diced green bell pepper and 1/2 of the sliced green onion . Bring to a boil, then lower the heat to simmer and cook partially covered until the rice is tender and the liquid has been absorbed, about 20-25 minutes. Cool.
  • To bake, Preheat the oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Spread the rice evenly into the bottom of the dish. Sprinkle with 1 cup shredded cheese.
  • Beat together the eggs and half & half. Add the red bell pepper, remaining green onion, garlic salt, black pepper and remaining cheese. Mix well. Pour over the rice.
  • Bake for 50-60 minutes or until the eggs are set. Rest for 5 minutes then cut and serve.

Notes

Creole seasonings have variable amounts of both spice and sodium. Adjust the amounts in this recipe based on the type used.