'til We Eat Again- Andouille Zucchini with Brown Rice

Andouille Zucchini with Brown Rice

Andouille and Zucchini are so perfect together. I think they were twins separated at birth. Don’t skimp on the parmesan cheese—trust me.

½ c. brown rice, uncooked

Chicken broth

1 large onion, diced

3 cloves garlic, minced

1 lb. andouille sausage links (preferably precooked), sliced into disks

2 large zucchini, large diced

1 (14 oz.) can Italian style diced tomatoes

Parmesan cheese



1. Cook rice according to directions, substituting chicken broth for water.

2. In a large, deep skillet or dutch oven, coat the bottom of the pan with olive oil. Over medium-high heat, sauté onion ‘til soft, about 3 minutes. Add garlic and sauté 1 minute.

3. Add sausage and sauté, stirring occasionally until all the sausage pieces have nice crispy brown edges. Add zucchini and season with salt and pepper.

4. Stirring occasionally, sauté until zucchini is crisp-tender. Add diced tomatoes and rice and simmer for 4 minutes. Note: it will look very “soupy” at this point. Don’t fret. That fixes itself once it has a chance to rest.

5. Turn off heat, and allow mixture to rest for 5 minutes. Ladle in bowls and shower with parmesan cheese.