Dirty Rice With Andouille Sausage

34 Comments

DFA673E7-053B-4134-9B26-21267FFF1DC5

Rice cooked in chicken broth and combined with Andouille sausage, green pepper, celery, onion and seasonings. This is a great tasting meal that is ready to eat in about 30 minutes.

 

3FDF337C-EAF6-4AEE-ADF2-393B1FFE0384

Ingredients

 

1DBDBB7F-912C-45CE-95BE-D44FF1ECACC1

In a medium saucepan over medium

heat, combine the rice with the 46 oz.

of chicken broth. Bring to a boil, stir

and reduce to a simmer. Cover and

cook on low for 20 minutes with a lid.

 

0C6663EA-2F6B-4AA4-B709-26D77BCC9504

While the rice cooks, slice the

sausage into 1/4″ pieces.

 

102D7931-49D1-4288-8705-7E3AF4F5A780

Add the oil and sausage to a

large skillet over medium heat.

 

B3CDBB0C-2D04-4CDE-9641-0D444EA15D57

Cook until brown then turn the

pieces over to brown the other side.

Remove sausage to a plate and keep

warm. Leave the oil in the skillet.

 

7290CB73-84E2-41CD-A7C2-FEE95E879C2F

Add the celery, onion, garlic powder and

green pepper to the skillet. I cooked the

green pepper separately and added it to my

husbands dish later as I do not like green pepper.

 

3C129B5B-A434-4F49-B9F3-D6DC4F45F541

Cook over medium heat until

tender, about 5 minutes.

 

B09CDDF7-E57F-4BAD-BEED-409D4C3697B9

Season with salt and pepper.

 

52F4C56B-B536-4A6A-A8B5-7FE3429E36A8

Add the remaining 14 oz. of

chicken broth and the sausage.

 

B6F9A5A8-531F-40BE-B269-717AE82F54A6

Bring to a simmer over medium heat

and cook until the liquid is slightly

reduced, by about a one quarter.

 

5B29A8A3-83CE-41A6-B282-8F47BF77CD73

Add the rice and sausage mixture to

a large bowl and toss until combined.

 

6EC19202-0D60-4FBD-83FE-1F07DB9EAB61

Add the parsley and toss well.

 

DFA673E7-053B-4134-9B26-21267FFF1DC5

Then serve.

 

Dirty Rice With Andouille Sausage

http://www.InDianesKitchen.com

DFA673E7-053B-4134-9B26-21267FFF1DC5

Ingredients

  • 2 cups long grain rice
  • 46 oz. chicken broth
  • 2 Tbsp. vegetable oil
  • 1# Andouille sausage
  • 1/4 tsp garlic powder
  • 1 large onion, diced small
  • 1 stalk celery, diced small
  • 1 medium green pepper, diced small
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 1 – 14 oz. can of chicken broth
  • 1/4 cup dried parsley

Directions

  1. In a medium saucepan over medium heat, add the 46 oz. of chicken broth and the rice. Bring to a boil, stir and reduce to a simmer. Cover and cook on low for 20 minutes.
  2. While the rice cooks, slice the sausage into 1/4″ pieces.
  3. In a large skillet over medium heat, place the oil and sausage. Brown the sausage then turn over and brown the other side. Remove sausage to a plate and cover to keep warm. Leave the oil in the skillet.
  4. Add the onions, celery, green pepper and garlic powder to the skillet cooking over medium heat until tender, about 5 minutes.
  5. Season with the salt and pepper.
  6. Add the remaining 14 oz. of the chicken broth and the sausage.
  7. Bring to a simmer and cook until the liquid is reduced by about one quarter.
  8. In a large bowl add the rice and sausage mixture. Toss to combine.
  9. Add the parsley and toss to combine then serve.

http://www.InDianesKitchen.com

Categories: Broth, Rice, Sausage/Kielbasa, Spices/Seasoning, Vegetables/Slaws/Salads

34 Comments »

    • I split the whole thing with my husband and put green peppers in his. It took me 3 times eating my half to finish it. I ate it hot the first night then cold the other times…so good! Thanks John!

      Reply

  2. Despite the rather horrid name for this dish it works well and enjoyed it with company.used real meat sausages rather than processed and added mushrooms but otherwise as you advised in recipe I followed to the letter. Thank you.

    Reply

  10. It was interesting to read this recipe. I fix many meals we call “one dish” because the entire meal, like this one, is a mixture on one dish. They all are very similar to your recipe: they have sauteed vegetables, meat, and rice. The variations are just the meat – anything left over and the spices depending on the meat or my mood. I might cook the rice in water or chicken broth or beef broth, again depending on my mood and the meat and spices. I am just as likely to add any vegetable I find in the drawer depending on the overall flavor I seek. I frequently use diced carrots as well. i have added beans or peas at times.

    Reply

    • Isn’t it crazy how just a little variation can make an entirely different tasting meal? It took me years to realize this. I can’t believe how different rice can taste depending on what liquid you use to cook it in too. Enjoy your week!

      Reply

  11. Oh my, this brings back memories from when I lived in Houston Texas and had easy access to Cajun food as well as would frequently visit New Orleans on business trips! I think I once tried to make dirty rice. Your recipe looks do-able!

    Reply

Leave a Reply to bethCancel reply