Prep 15 mins
Cook 15 mins
Another one of my quick easy week night meals, with little fuss and full of flavor.
Make and share this Easy Smoked Sausage Creole recipe from Food.com.
- 1 tablespoon oil
- 1⁄3 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1 medium green bell pepper, diced
- 1⁄4 teaspoon pepper
- 3⁄4 cup water
- 1 (10 ounce) can stewed tomatoes
- 1⁄4 cup green olives, sliced
- 1 (5 5/8 ounce) package Spanish rice mix
- 1 (1 lb) package smoked sausage, sliced and halved
- Sauté onion, bell pepper and celery in oil.
- Combine all ingredients in a large saucepan.
- Bring to a boil while stirring well. Cover and simmer until liquid is absorbed, about 10-12 minutes.
- Remove from stove and let stand 5 minutes before serving.
- Variation: For a spicier Creole taste use a dash of tabasco Sauce.
This was great! I didn't have the Spanish rice mix, so I feel it's hard to rate it with stars. This recipe was a great base for what I made. I basically made the recipe as is, with my own homemade Spanish rice (about 2 c. rice, 3/4 c. salsa, about 3 c. water, and the liquid from the tomatoes). I just added the water from this recipe into my amount of water needed (It's a 2 to 1 ratio for water to rice, and I add a little bit extra water when I substitute salsa to make spanish rice). I cooked my rice for 17 minutes like I normally do, but it wasn't very saucy like in the picture. Next time I would cook less next time and take off the heat like in the recipe. I didn't have green olives. I also thought I'd add a little bit of cooked chicken I had left. I did add about a half a tsp of salt, because there was no salt added to my tomatoes, and I used my own Spanish rice. The amount I made was definitely for more than 4 people, it was at least 6, maybe even 8. I made corn muffins to go with this, and it paired great! Thanks for the recipe, Breezermom!
Nice quick weeknight meal with lots of flavor. The package of Spanich rice mix that I used was 5 ounces and didn't look like it would be enough rice to go with the meat, so I added another 1/3 cup of plain white rice and a little more water. I did need to simmer this longer to get the rice tender; probably another 10-15 minutes.
This was easy to make, but I had to cook my rice longer to keep it from being crispy. Maybe it was just the brand I chose. I used Mahatma Spanish Rice Mix. The package did say to cook it for 20 minutes, so I think that was it. I added a chopped clove of garlic and the tobasco. It was a little salty, so I might add some regular rice while it is cooking to soak up some of the salt in the mix and the sausage. Great recipe for a quick, week night meal. Made for PAC Spring 2009.