French Reunion Island Rougail Creole

4
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #37990

December 30, 2021



""

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (605.1 g)
  • Calories 581.6
  • Total Fat - 40.7 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 65.8 mg
  • Sodium - 1730.8 mg
  • Total Carbohydrate - 35.7 g
  • Dietary Fiber - 4.9 g
  • Sugars - 9.2 g
  • Protein - 20.7 g
  • Calcium - 101.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 52.2 mg
  • Thiamin - 0.5 mg

Step 1

To make the rice:

Step 2

Place the rice grains in a medium saucepan.

Step 3

Add the water, turmeric, salt and bay leaf and bring to a boil over medium-high heat.

Step 4

Reduce the heat so the water is boiling gently and cook uncovered until there are holes in the top of the rice and the water has evaporated below the surface of the rice.

Step 5

Reduce the heat to low, cover and cook for 10 minutes.

Step 6

Remove the pan from the heat and do not remove the cover.

Step 7

Let stand until you are ready to serve, at least 10 minutes.

Step 8

To make the rougail:

Step 9

Brown the sausages on all sides in a large, heavy-bottomed skillet over medium high heat, about 6 minutes.

Step 10

In oil

Step 11

Remove the sausages from the pan and transfer them to a cutting board.

Step 12

Let them cool and then slice them.

Step 13

Place the onions in the pan and cook, stirring, until they are golden, 8 minutes. Add the garlic and ginger

Step 14

Stir

Step 15

Then add the tomatoes with their juices and stir

Step 16

Breaking them up into large pieces as you stir.

Step 17

Reduce the heat to medium

Step 18

Add the sausages, lime zest, thyme, bay leaf and hot pepper to the tomato mixture.

Step 19

Season with salt and pepper, to taste

Step 20

Stir

Step 21

And cook until the mixture is boiling, then reduce the heat to medium.

Step 22

Cover and cook

Step 23

Stirring from time to time, until the sausages are cooked through and the sauce has thickened, 25 to 30 minutes.

Step 24

Remove the bay leaf and the hot pepper from the rougail.

Step 25

Adjust the seasoning.

Step 26

Serve over the rice

Tips & Variations


No special items needed.

Related