Smoky Pilaf with Roasted Blanc and Boudin
A hearty, comforting pilaf dish featuring smoky flavors and a twist of creamy blanc and spicy boudin.
Ingredients
- ●1 cup pilafpreferably day-old
- ●2 cups roasted blancsuch as cauliflower
- ●1 sausage, sliced boudincajun-style
- ●1 tsp smoked paprikaadds smokiness
- ●2 tbsp olive oilfor sautéing
- ●1 medium, chopped onionadds depth
- ●2 cloves, minced garlicfor flavor
- ●to taste saltenhance flavors
- ●to taste pepperbalance flavors
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the sliced boudin and cook until browned, about 3-4 minutes per side.
- 3
Remove the boudin from the skillet and set aside.
- 4
Add the remaining 1 tablespoon of olive oil to the skillet.
- 5
Add the chopped onion and cook until translucent, about 3-4 minutes.
- 6
Add the minced garlic and cook for an additional minute.
- 7
Add the smoked paprika and cook for 1 minute, stirring constantly.
- 8
Add the pilaf and roasted blanc to the skillet, stirring to combine.
- 9
Cook for 2-3 minutes, until the pilaf is lightly toasted.
- 10
Return the cooked boudin to the skillet and stir to combine.
- 11
Season with salt and pepper to taste.
- 12
Serve hot and enjoy!