Creole Andouille Rice Brunch Bake
Servings 12 servings
Ingredients
- 1 lb smoked andouille sausage or kielbasa cubed
- Olive oil
- 1 ¼ 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
- ½ tsp garlic salt
- ½ 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 ½ 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 13 x 9 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.