Description
All of the flavors of Mardi Gras wrapped up into a perfect breakfast burrito with Zatarain’s Jambalaya rice and Smoked Andouille Sausage.
Ingredients
Scale
- 1 (8-oz.) box Zatarain’s Jambalaya Rice Mix, prepared without the meat
- 2 tablespoons olive oil, divided
- 1 medium green bell pepper, finely diced (1 scant cup)
- 1 small yellow onion, finely diced (1 scant cup)
- 1 clove garlic, minced
- Kosher salt, to taste
- Cracked black pepper, to taste
- 8 large eggs, beaten well to combine
- 8 ounces pepper jack cheese, grated
- 1 (14-oz.) package Zatairan’s Andouille Smoked Sausage
- 8 extra-large flour tortillas (9 inches in diameter)
- Nonstick cooking spray
- Pickled red onions (optional)
- Sliced avocado (optional)
- Pickled jalapenos (optional)
Instructions
- In a small saucepan, simmer rice mix according to the package instructions (without adding the sausage just yet). All the rice to cook to tender. Set aside to cool.
- In a nonstick pan, heat one tablespoon of olive oil over medium high heat. Cut each link of andouille sausage in half lengthwise. Sear each half, cut side down, until well browned, working in batches if necessary. Flip and brown the other side of the sausage, about 7 minutes. Set the browned sausage aside and drain the rendered fat from the pan (storing for future use, if desired).
- In the same pan, add the last tablespoon of olive oil and reduce the heat to medium. Add the bell pepper and onion. Salt and pepper to taste. Sauté until softened, about 5 minutes. Add the minced garlic and stir around the pan for 1 minute.
- Add beaten eggs to the sautéed veggies and stir constantly until cooked through, about 6 to 8 minutes. (I like to cook the eggs to a soft scramble, but scramble to your taste.)
- Cut each sausage half in half horizontally and then again in half vertically, creating sausage spears.
- Assemble the burritos, two at a time. To keep the tortillas from tearing as you fold, soften them first, either in the microwave between two damp paper towels for 15 seconds, or directly over a stove flame.
- Layer each softened tortilla with about 1/3 cup rice and 1/3 cup scrambled eggs. Top with two andouille sausage spears and any other spicy or pickled extras you like, then sprinkle about 2 tablespoons of cheese on top. Add the optional garnishes like pickled jalapeños. Fold the bottom half of each tortilla up and over the filling mixture, securely tuck the sides in and fold the burrito over, letting the burrito rest seam side down. Repeat with the remaining tortillas.
- Grill the burritos, two at a time. Heat a griddle pan or nonstick pan over medium heat. Spray with nonstick cooking spray. Heat each burrito seam side down until the cheese is melted and the tortillas is golden brown. Flip and grill the top of the burrito to the same golden brown.
- Wrap each burrito in foil or parchment paper. Slice down the center horizontally and enjoy!
