Ingredients
Scale
- 1 pound andouille sausage, sliced
- 3 tablespoons olive oil
- 1 tablespoon fennel seeds
- sea salt and fresh cracked black pepper
- 4 cloves garlic, smashed and peeled
- 1 ripe plantain, peeled and sliced
- 1 cup pineapple chunks, drained if canned
- 1/2 cup roasted salted peanuts coarsely chopped
- 1 tablespoon sesame seeds
- 1/4 cup chopped scallions and/or cilantro
- lime wedges
For the Rice:
- 1 cup basmati rice
- 1 1/2 cups water
- 1 bay leaf
- 1/2 of a cinnamon stick
- 1 teaspoon cumin seeds
- 4 whole cloves
- 6 whole peppercorns
- sea salt
Instructions
- Place a rack in the center of the oven and preheat oven to 375 degrees F.
- Place sliced andouille and plantains on a rimmed baking sheet. Drizzle with olive oil, fennel seeds, salt and pepper. Roast for 30-40 minutes, turning twice during baking, until the sausage and plantains are browned and sizzling.
- Make the rice while the andouille roasts. First rinse rice through a fine mesh strainer for a few minutes. Give it a good shake then add to a small saucepan with water, bay leaf, cinnamon stick, cumin seeds, cloves, and peppercorns. Add a big pinch of sea salt.
- Bring to a simmer, cover with a tight fitting lid and reduce heat to low. Simmer until water is absorbed, about 15 to 20 minutes. Remove from heat but don’t remove the lid. Allow to rest for 15 minutes. Remove the lid and remove the bay leaf, cinnamon stick and cloves.
- Set oven to broil.
- Toss the rice with the roasted andouille and plantain. Add pineapple, peanuts, and sesame seeds. Place under the broiler until the mixture pops and sizzles, just so, about 6 minutes depending on the intensity of your broiler.
- Remove from the oven, toss in fresh scallions and cilantro. Serve warm with lime wedges. Leftovers are best stores in an airtight container in the refrigerator for up to 3 days.