French Reunion Island Rougail Creole

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