Online Recipe Book

Baked Chicken Roulade - Rice

Source
Prejean's Cookbook, by Prejean's Restaurant, c2004, page 179
Yield
Enough for 4 servings of Baked Chicken Roulade
Prep info
30 min prep + 10 min cook
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
N/A
Type
Miscellaneous
Status
Not tried
Tags
Cajun

Ingredients

  • 57 g butter
  • 1/2 c finely chopped onion
  • 1/2 c finely chopped bell pepper (mixed yellow and red)
  • 1 c finely chopped Andouille sausage (or smoked sausauge of some other sort)
  • 1 c chutney (from here: http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=572)
  • 1.5 c mango curry cream sauce (from here: http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=571)
  • 3 c cooked rice

Method

In a large skillet over high heat, melt butter.  Add onion, bell peppers, and Andouille sausage.  Mix well and saute 5 minutes.

Add chutney and mango curry cream sauce.  Saute 2 minutes.

Add cooked rice; cook and stir until rice is very warm.  Place rice mixture in a 4 & 3/4-cup rice mold for presentation. 

Notes

SJ Note: This is meant to go with Baked Chicken Roulade ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=567 ), Mango Curry Cream Sauce ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=571 ), and Chutney ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=572 ).  I haven't tried this part yet.