Dirty Rice With Andouille Sausage Recipes

DIRTY RICE WITH BEANS AND ANDOUILLE SAUSAGE

Steps:

• Prepare the sausage by browning it on all sides. When it is browned and cooked through, set aside on a cutting board until cool enough to handle. Then, slice into rounds about 1/4 to 1/2 an inch thick, according to your preference. Set aside.
• Prepare the rice as instructed according to the package, using 1 1/2 cups water and substituting the remaining amount of water that you would use with the 1 1/2 cups vegetable or chicken broth.
• In a cast-iron skillet or sauté pan, heat the oil over medium heat. Add the onion and sauté for 5 - 7 minutes, or until tender. Add the garlic, celery, green bell peppers, Cajun seasoning, and thyme and sauté for 2 more minutes. Set aside.
• In a large bowl, combine the cooked rice, cooked and sliced sausage, kidney beans, the sautéed vegetable mixture, and the green onions. Taste for seasoning and add salt and pepper, if desired. Serve immediately.

DIRTY RICE WITH SMOKED SAUSAGE

Steps:

• Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
• Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

DIRTY RICE WITH ANDOUILLE SAUSAGE

Steps:

• 1. In a large saucepan, prepare rice according to package instruction, using 3 cups broth instead of water.
• 2. Meanwhile, in a large skillet, brown the sausage in oil for 2-3 minutes.
• 3. Add the onion, pepper, celery, garlic and remaining broth; cook and stir for 5 minutes. Stir in hot cooked rice and parsley.

EASY CAJUN DIRTY RICE RECIPE (ONE POT!)

Steps:

• Brown pork sausage: In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, undisturbed for 2 minutes. Use a spatula to flip the pork over and season with salt and pepper. Continue to cook, undisturbed for an additional 2 minutes. Use a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork 1 more minute undisturbed. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside. (Note: Pork will continue to cook in next steps)
• Brown the andouille: Add the andouille sausage to the pan. Cook, undisturbed for 2 minutes. Stir and continue to cook, stirring occasionally, until the andouille is well caramelized about 2 additional minutes. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside. (Note: If you have a lot of fat in the pan, drain off or blot all but 1 tablespoon of fat from the pan before proceeding with the next step.)
• Add vegetables + seasonings: Reduce the heat to medium and add the bell peppers, onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Cajun seasoning and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute.
• Add the rice + broth: Return the pork sausage to the pan. Add the rice, broth and bay leaf (if using). Stir everything together, using the back of your spoon to gently scrape up any brown bits stuck to the bottom of the pan.
• Boil, Simmer, Cover and Cook: Bring the mixture to a boil over medium-high heat and then immediately reduce the heat to maintain a simmer. Cover the pan and simmer for 20-22 minutes, or until the rice is cooked and tender.
• Let steam off heat then add andouille: Remove the pan from the heat and let sit COVERED for 5 minutes. Remove the cover. Remove and discard bay leaf. Fluff the rice with a fork and stir in the andouille. Taste and adjust for seasoning with salt and pepper.
• Serve: Garnish with green onions and parsley. Serve and enjoy!