Vegetarian Rougail Creole

For the rice:
Place rice in a medium saucepan. Add the water, turmeric, salt, and 1 bay leaf and bring to a boil over medium-high heat. Once it starts boiling, reduce heat so the water is boiling gently and cook until there are holes in the top of the rice and the water has evaporated below the surface of the rice. Reduce the heat to low, cover, and cook for 10 minutes.

Remove the pan from the heat and do not remove the cover. Let stand until you are ready to serve, at least 10 minutes.

For the rougail:
While rice is cooking, brown sausages on all sides in a large skillet over medium-high heat. (If you are using a meatless sausage, or a lean meat sausage, add the olive oil.) Remove sausages from the pan and cut into rounds; set aside.

Place onions in the same large pan and cook, stirring, until they are golden, 6–8 minutes. Add garlic and ginger, stir, then add tomatoes with their juices and stir, breaking them up into large pieces as you stir. Reduce heat to medium and add lime zest, thyme, remaining bay leaf, and hot pepper to the mixture. Season with salt and pepper, stir, and cook until the mixture is boiling, then reduce the heat to medium. (If using a meat sausage, add that in now to continue its cooking. If you are using a meatless sausage, don’t add it back in until the end so it retains its outer texture.)

Cover and cook, stirring occasionally, until the sauce has thickened, 25–30 minutes. If using a meatless sausage, add that in now.

Remove the herbs and bay leaves from all pots. Adjust seasoning to taste.

To serve, either mix everything in a large bowl and serve family style, or divide onto smaller bowls layering the rougail on top of the rice. If you have extra thyme, garnish your dish and serve immediately.