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Andouille and Eggs

Andouille stir fry


  • 1 teaspoon olive oil or coconut oil
  • 3/4 pound Andouille sausages
  • 1 red bell pepper, thinly sliced
  • 1 medium-size yellow onion, halved and thinly sliced
  • 1 garlic clove, minced
  • 3/4 cup chicken broth
  • 1 teaspoon arrowroot flour
  • 1/2 teaspoon salt
  • 1 large egg


  1. Cut sausage into 1/2-inch slices. (on a slant)
  2. Heat large sauté pan or wok with oil at medium-high heat for 1 minute. Add sausage and sauté for 5 minutes.
  3. Add bell pepper, onion, and garlic to pan, and sauté for 3 to 4 minutes or until tender.
  4. In a small bowl combine chicken broth and arrowroot flour. Whisk until arrowroot flour is dissolved. Pour into pan and let simmer until reduced by more than half.
  5. Add the eggs to the top of the pan and let cook then stir around to incorporate with the entire stir fry.


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