Pipin' Hot Creole Sausage with Rice Pilaf

Rice Pilaf With A Cajun Creole twist - a spicy, flavorful dish that is great warm-up.


  • Andouille or Chicken Apple Sausage, sliced thinly  ·  1 package 
  • Herbie's Persian Spice Mix  ·  2 tablespoons 
  • Jasmine or long Grain Rice  ·  1 cup 
  • Chicken Stock  ·  2 cups 
  • Williamson Wines Pipin' Hot Pepper Jam & Relish  ·  8 ounces 
  • Sliced Bacon  ·  1 pound 
  • Herbie's Creole Seasoning  ·  1 tablespoon 
  • Olive Oil  ·  3 tablespoons 


Watch Chef Tommy Prepare this Recipe . . .

Start by pre heating your oven to 375 degrees.

Heat 1 tablespoon of olive oil in a small pot over medium high heat. Once the oil begins to shimmer, add the rice and Herbie's Persian spice mix and toast for about 1 minute. Then add the chicken stock, cover with a lid, and bring to a boil. Once the chicken stock is boiling keep the pot of rice covered and place in the oven. The rice should cook in the oven for about 15-20 min. or until all the liquid has been absorbed by the rice.

While the rice cooks, heat a heavy bottomed pan or cast iron over med high heat. Once the pan is hot add your sliced bacon to the pan. Cook the bacon until crispy, then remove from the pan and drain on paper towels. Let the bacon cool and chop finely into little pieces. Then place in a small bowl with Williamson Wines Pipin' Hot Pepper Jam. Mix the two until well incorporated and reserve.

Heat the other tablespoon of olive oil in a saute pan. Season the sausage with Herbie's Creole Seasoning, once the oil begins to shimmer add the sausage and cook for about 3 min. or until the sliced sausage has a nice crust on the outside of each piece. Remove the sausage and drain on a paper towel.

Pull the rice out of the oven and season with 1 tablespoon of olive oil to prevent sticking.

Serve the creole sausage with the bacon jam and rice pilaf. Enjoy with a glass of Williamson Wines Entice Cuvee!

Tommy's Tips:

Don't have Williamson Wines Pipin' Hot Pepper Jam? No worries, use 1 jalapeno (stemmed, seeded, and diced), 1 red bell pepper (stemmed, seeded, and diced), 1 clove of garlic minced, and 1/2 yellow onion diced. Saute all the ingredients with 1 tablespoon olive oil and a pinch of salt. Saute until all ingredients are soft and onions are translucent. Then mix with the crispy bacon and 1 tablespoon of honey. Substitute for the Pipin' Hot Pepper Jam and enjoy!

Entice Cuvée

Entice Cuvée

A delightful, well-bred Bordeaux style red wine with a paradoxically enticing manner of managing strong peppery spices in foods and drawing out the true essence of the primary food flavor.