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
- 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!