I was planning on making this spicy spanish chorizo stew, but the grocery store had no chorizo and I had to settle for andouille instead. I also tossed in some tomatoes and rice and suddenly it was a different dish altogether. Although it’s not what I was imagining, it turned out great.
1/4 C olive oil
2 lbs small yellow potatoes
red bell pepper
8 oz (one package precooked) good andouille sausage
clove garlic minced
1/2 tsp red pepper flakes
1 C water
1 C cooked brown rice
1 can diced tomatoes in juice
Dice onion and red pepper. Toss in half of olive oil over medium heat in a frying pan until onions are translucent. While this is happening, wash and dice potatoes. Put in large bowl and microwave for 7 minutes — this will ensure that all potatoes are cooked fully to the creamy point. When cooked, transfer them and the veggies to a soup sized pot, add rest of olive oil and stir. Add half the water if things begin to stick. When potatoes are just beginning to brown, add garlic, pepper, and bay. Slice up sausages into 1/4 inch pieces and add. Mix in rice and tomatoes, salt to taste. Cover, stirring occasionally, for 15 minutes or until mixture is hot and thickened.
Serves 4. Adapted from this recipe.