Rougail Z’Andouille


Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  


Today’s Eat the World takes us off the coast of Madagascar to Réunion Island.  As I began my exploration of recipes, Sausage Rougail came up time and time again.  However, many of the recipes were vague, especially when describing the exact type of sausage to add.  I did note the word “creole” came up a few times as well as an abundance of chili pepper being added to bring up the spice level.


I ended up using andouille sausage, then realized that this particular modification even had its own name!


The dish ends up being a sausage cooked in a spicy tomato sauce and then served over rice.  Modifications I made were to use a jalapeno (which I grew in my garden & had on hand) in place of serrano pepper and using fewer of them to keep the spice level acceptable to my family (this kids still complained but Hubs and I enjoyed it), and of course the type of sausage used.


Hubs and I enjoyed this one and were happy to eat the leftovers after the kids turned up their noses!


Check out all the wonderful Réunion island dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 


Pandemonium Noshery: Sausage Rougail and Zembrocal Rice 
Culinary Adventures with Camilla: Vanilla Duck from the Île de la Réunion 
A Day in the Life on the Farm: Gratin de Chouchou 
Amy’s Cooking Adventures: Rougail Z’Andouille

Recipe notes:

-I used a smoked, fully cooked sausage in this recipe

-To peel tomatoes, use a sharp knife to cut an X in the bottom of each tomato.  Place the tomatoes in boiling water for 1 minute to blanch, then immediately plunge them in ice water to stop the cooking.  Remove from the ice water and the skins should peel away easily.


Rougail Z’Andouille

Adapted from La Réunion


1 tablespoon extra virgin olive oil

1 (15 ounce) andouille sausage, sliced

1 large onion, sliced

1 jalapeno pepper, diced small

4 tomatoes, peeled and diced (about 3 cups)

1 teaspoons freshly ground ginger

¼ teaspoon ground turmeric 

Salt & pepper, to taste

Basmati rice, cooked


Heat the oil in a skillet over medium heat.  Add the sliced sausage and lightly fry. Add the onions and cook until softened, about 7 minutes.


Stir in the  jalapeno, tomatoes, ginger, turmeric, salt, and pepper.  Bring to a simmer.  Cook for 5 minutes covered, then uncover and cook for another 10-15 minutes until the sauce is thick and reduced.


Serve over hot basmati rice.



Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones
Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
Guyana: Butterflaps
Réunion Island: Rougail Z'Andouille

Comments

  1. This recipe was quite popular this month! I love the idea of using andouille with the tomatoes and spices.

    ReplyDelete
  2. Sounds wonderful Amy and I like how all of you used a different type of sausage and different procedures.

    ReplyDelete

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