Here is a old classic dirty rice meal which often serves 8 to 10. Dirty rice took its name this is because it had previously been prepared together with chicken livers and gizzards, which would simply turn the rice a light brown tone. In doing my technique, I prefer hot and spicy Andouille sausage when offering it to a man. In case I am serving it to "the girls" I like to make use of much healthier spicy chicken sausage.
one lb. of rice (white or brown) 1/2 lb of Andouille sausage a single lb. of red-colored onions, peeled and then well diced 1/4 cup of organic olive oil, oil or bacon drippings two cloves of garlic, skinned and well minced 4 green onions (chives) well diced 1/2 green bell pepper, seeded plus diced 2 tbsps parsley, sliced 1/4 tsp. of salt 1 1/2 to 2 cups of water 2 tablespoons butter, sliced in smallish pieces
Make the rice as per directions, except stop slightly short of the rice actually being wholly cooked after which place it aside. In a little skillet or fry pan, when the rice is cooking, start grilling the sausage right up until brown and next slice it into bite-sized bits, cover, and set aside while preparing the rest of the dish.
Using a separate pan or skillet, saute all the diced onions with medium high temperature in the oil or bacon fat till the onions are supple, roughly 5-7 minutes. Incorporate the entire garlic cloves, green onions, bell pepper, parsley then salt. And then, insert into the pan water and stir. Continue to cook over medium heat till the bell pepper is somewhat tender, roughly three minutes. You don't want the pepper to stay crisp, neither do you want it to get limp. Right at the end, add your chopped up sausage so as to re-heat it.
Lastly, place made rice right into the pot and cook. Stir up until such time as all of your water is absorbed into the rice and the rice is well cooked. Put in the chopped up bits of butter for even more flavor and then put a lid on the pot until ready to eat.
one lb. of rice (white or brown) 1/2 lb of Andouille sausage a single lb. of red-colored onions, peeled and then well diced 1/4 cup of organic olive oil, oil or bacon drippings two cloves of garlic, skinned and well minced 4 green onions (chives) well diced 1/2 green bell pepper, seeded plus diced 2 tbsps parsley, sliced 1/4 tsp. of salt 1 1/2 to 2 cups of water 2 tablespoons butter, sliced in smallish pieces
Make the rice as per directions, except stop slightly short of the rice actually being wholly cooked after which place it aside. In a little skillet or fry pan, when the rice is cooking, start grilling the sausage right up until brown and next slice it into bite-sized bits, cover, and set aside while preparing the rest of the dish.
Using a separate pan or skillet, saute all the diced onions with medium high temperature in the oil or bacon fat till the onions are supple, roughly 5-7 minutes. Incorporate the entire garlic cloves, green onions, bell pepper, parsley then salt. And then, insert into the pan water and stir. Continue to cook over medium heat till the bell pepper is somewhat tender, roughly three minutes. You don't want the pepper to stay crisp, neither do you want it to get limp. Right at the end, add your chopped up sausage so as to re-heat it.
Lastly, place made rice right into the pot and cook. Stir up until such time as all of your water is absorbed into the rice and the rice is well cooked. Put in the chopped up bits of butter for even more flavor and then put a lid on the pot until ready to eat.
About the Author:
I hope you like this Dirty Rice Recipe as much as me. In fact, you can make a batch of Homemade Buttermilk Biscuits to accompany the Dirty Rice. Yum!
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