- Andouille sausage
- Plumped golden raisins
- 1 cup wild rice
Shell a handful of hazelnuts. Roast in a 350° oven for 10 minutes. Rub off skins in dish towel; coarsely break nuts.
Chop an adouille or other spicy smoky sausage; sauté until browned. Add a handful of plumped golden raisins and the hazelnuts.
Wash and rinse the rice and add it to 5 cups of boiling, salted water. Return to boil, and simmer for 30 minutes. Drain well; combine rice with other ingredients. Reheat, stirring well, and serve.