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
690
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
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric 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 school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for 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.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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