Rougail Sausage Stew
A staple from the French island of La Réunion, off the Southeast African coast, this stew is rich, fragrant, and soul-soothing. Smoky andouille and Italian sausages simmer with tomatoes, onions, and aromatics like cumin, garlic, and bay leaf. Studded with red kidney beans, it’s served next to fluffy jasmine rice to soak up the flavor.
Nutritional facts
Protein
24g
Carbs
67g
Calories
690kcal
Fat
35g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Andouille Sausage, Garlic Powder, Black Pepper, Cumin, Tomato Puree, Canned Tomato, Red Kidney Beans, Onion, Jasmine Rice, Kosher Salt, Ground Italian Sausage, Italian Parsley
Reviews
4.3
Based on 149 reviews
David · 08/30/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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