French Reunion Island Rougail Creole
December 30, 2021
- 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
To make the rice:
Place the rice grains in a medium saucepan.
Add the water, turmeric, salt and bay leaf and bring to a boil over medium-high heat.
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.
Reduce the heat to low, cover and cook for 10 minutes.
Remove the pan from the heat and do not remove the cover.
Let stand until you are ready to serve, at least 10 minutes.
To make the rougail:
Brown the sausages on all sides in a large, heavy-bottomed skillet over medium high heat, about 6 minutes.
Remove the sausages from the pan and transfer them to a cutting board.
Let them cool and then slice them.
Place the onions in the pan and cook, stirring, until they are golden, 8 minutes. Add the garlic and ginger
Then add the tomatoes with their juices and stir
Breaking them up into large pieces as you stir.
Reduce the heat to medium
Add the sausages, lime zest, thyme, bay leaf and hot pepper to the tomato mixture.
Season with salt and pepper, to taste
And cook until the mixture is boiling, then reduce the heat to medium.
Cover and cook
Stirring from time to time, until the sausages are cooked through and the sauce has thickened, 25 to 30 minutes.
Remove the bay leaf and the hot pepper from the rougail.
Adjust the seasoning.
Serve over the rice
Tips & Variations
No special items needed.