40m
PREP TIME
20m
COOK TIME
14
INGREDIENTS
Servings: 8
Ingredients
- 1 package (8 ounces) Zatarain's® Jambalaya Rice Mix
- 2 tablespoons olive oil, divided
- 1 package (14 ounces) Zatarain’s® Andouille Smoked Sausage
- 1 medium green bell pepper, finely chopped
- 1 small yellow onion, finely chopped
- Kosher salt, to taste
- Freshly ground McCormick® Black Pepper Grinder, to taste
- 1 clove garlic, minced
- 8 large eggs, well-beaten
- 8 extra large (9-inch) flour tortillas
- Pickled red onion, (optional)
- Sliced avocado, (optional)
- Pickled jalapeños, (optional)
- 8 ounces pepper Jack cheese, grated
INSTRUCTIONS
- 1 In a medium saucepan, prepare rice mix according to the package instructions (without adding the sausage). Allow rice to cook until tender. Set aside to cool.
- 2 In a nonstick pan, heat 1 tablespoon of olive oil over medium high heat. Cut each link of andouille sausage in half lengthwise. Sear each half, cut side down, until well browned, working in batches if necessary. Flip and brown the other side of the sausage, about 7 minutes. Set the browned sausage aside and drain the rendered fat from the pan (storing for future use, if desired).
- 3 In the same pan, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the bell pepper and onion. Salt and pepper to taste. Sauté until softened, about 5 minutes. Add the minced garlic and stir around the pan for 1 minute.
- 4 Add beaten eggs to the sautéed veggies and stir constantly until cooked through, about 6 to 8 minutes.
- 5 Cut each sausage half in half horizontally and then again in half vertically, creating sausage spears.
- 6 Assemble the burritos, two at a time. To keep the tortillas from tearing as you fold, soften them first, either in the microwave between two damp paper towels for 15 seconds, or directly over a stove flame.
- 7 Layer each softened tortilla with about 1/3 cup rice and 1/3 cup scrambled eggs. Top with two andouille sausage spears and any extras you like (such as the sliced avocado and pickled jalapeños), then sprinkle about 2 tablespoons of cheese on top. Fold the bottom half of each tortilla up and over the filling mixture, securely tuck the sides in and fold the burrito over, letting the burrito rest seam side down. Repeat with the remaining tortillas.
- 8 Grill the burritos, two at a time. Heat a griddle pan or nonstick pan over medium heat. Spray with nonstick cooking spray. Heat each burrito seam side down until the cheese is melted and the tortilla is golden brown. Flip and grill the top of the burrito to the same golden brown. Wrap each burrito in foil or parchment paper. Slice down the center horizontally and enjoy!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
