BigGuy, I just got two more raves about the anduille today. One of them came from the nutrionist at the base and she was wanting the recipe for the rice concoction I made. She wanted to know what it was called. I told her it had no name but she could call it Big Guy's Anduille and Rice or Pork and Feathers whichever she preferred. Of course if the USAF puts in a big order for this for their MRE's I do trust you will toss some change my way.
Since I've had so many compliments on it I thought someone else might want to try it. Here's the recipe.
1 bell pepper chopped
1 onion chopped
1 can of pinto beans
1 can of chopped tomatoes
1 can of black beans
2 chicken breasts cut into pieces
3 sticks of Big Guy's Anduille Sausage sliced thin on 45's.
1 cup of rice (I used yellow)
3 cups of water
In a large stew pot add olive oil and begin to cook the chicken, when chicken is mostly done add peppers and onion and sausage and sautee them.
When they are to your liking add the remainder of the ingredients and be sure to have about an inch of liquid over the mix.
Bring to boil, stirring occasionally. Once boiling turn down to simmer and cover until the rice is done - about 15 minutes. It will look like soup. Without stirring, crack lid to let some of the steam off and let it reduce for about 25 minutes. When its finished the pot should have no visible liquid in it.
Everyone whose tasted it loves it.
Patience please, I'm just trying to get on the learning curve.
