Butternut Squash and Andouille Rice January 15 2015

Recipe Serves 5 

You Will Need:

  • Cook Me Somethin’ Mister “Lil’ Party Size” Jambalaya Rice Mix (8oz)
  • 1 whole Butternut Squash
  • 1 lb. Andouille Sausage
  • ¾ cup Half and Half
  • 3 ½ cups Chicken Stock
  • ½ cup chopped Parsley
     Stove Top Directions:
  • Preheat oven to 400 degrees
  • Place butternut squash on baking sheet and bake for 30 – 45 minutes, or until squash is tender
  • Let squash cool
  • Cut squash in half vertically, core it to remove seeds, then peel off skin
  • Cut remaining squash into chunks
  • Using a blender or food processer, add the chunks of squash and 1 cup of chicken stock to puree the squash
  • Set aside puree
  • Slice andouille into ¼ inch rounds  
  • In a soup pot, sauté andouille with a 1 tbsp. olive oil until browned
  • Add 2 ½ cups chicken stock and bring to boil
  • Add half and half, jambalaya rice mix and squash puree
  • Stir periodically until pot returns to boil
  • Add chopped parsley
  • Cover pot with lid, turn heat off and let stand for 30 minutes
  • After 30 minutes, stir and test rice to make sure it is cooked
  • Shout “Yum Yum, Come Get You Some” and serve!