Here is the recipe for Creole rougail boudin
The recipe for Creole rougail boudin is one of the dishes very popular with Reunion Islanders.
To serve it properly, place the rice on top of the legumes such as white or red beans, cape peas or Cilaos lentils and to finish the main course like the rougail boudin.
For those who wish, a rougail or spicy accompanying sauce, is served separately. You are free to add more!
Ingredients. For 4 people
- 1 kg of Creole blood sausage.
- 4 or 5 tomatoes.
- 6 large peppers.
- 3 onions.
- 1/2 teaspoon of Salt.
- 2 tablespoons of oil.
Preparation of rougail boudin
First, peel and slice the onions. And cut the tomatoes into small cubes.
Cut the Creole blood sausage into pieces then fry the blood sausage in oil.
Then add the salt and the onions.
Once the onions are golden, add the tomatoes and simmer.
Cut the large peppers into pieces.
Add the peppers and cook for about 15 minutes on low heat
Then serve hot, accompanied by this delicious coconut rum - vanilla
To learn more about the gastronomy and cuisine of Reunion
thanks to Yohan Payet for the receipts of Réunion.
Tell us in the comments below, if you liked it !!!
Other recipes from Reunion Island
- Chicken Curry Recipe
- Shrimp curry recipe
- Rougail Sausage Recipe
- Samosas recipe
- Rougail Boucané recipe
- Lobster curry recipe
- Vanilla Duck Recipe
- Rougail Pineapple Recipe
- Rougail Boudin recipe
- Cabri Massalé recipe
- Chilli candy recipe
- Stuffed Peppers Recipe
- Potato Cake Recipe