Andouille Rice Dressing Food

ANDOUILLE-RICE HAND PIES

Steps:

• Preheat the oven to 400 degrees F. Heat the rice as the label directs. Combine in a large bowl with the scallion whites, tomato, andouille and cheese. Season with salt and pepper and mix well.
• Separate the biscuit dough into 8 equal pieces. Dust with flour and flatten each into a 6-inch round with a rolling pin; brush off any excess flour. Add about 1/3 cup of the rice mixture to the center of each, then fold the dough over the filling and pinch the edges together to seal. Cut three slits in the top of each pie with a knife. Transfer to a rimmed baking sheet and brush with the beaten egg. Bake until the dough is puffed and golden and the filling is hot, about 15 minutes.
• Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Combine the cucumber, sugar and a few pinches of salt in a large bowl. Rub the seasonings into the cucumber slices, then let stand 5 minutes. Add the vinegar, scallion greens and parsley and toss to combine. Serve with the hand pies.

ANDOUILLE SAUSAGE RICE POT

Steps:

• Slice the andouille sausage into thin coins on the bias.
• Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

ANDOUILLE RICE DRESSING

Steps:

• In a small bowl, mix 1 tablespoon parsley, 1 tablespoon green onions and 1 teaspoon fresh thyme; set aside. Finely chop remaining thyme. In a medium bowl, mix chopped thyme, pork, garlic, garlic powder, onion powder, paprika, 1 teaspoon Kosher salt and 1 teaspoon pepper.
• Heat a large, heavy skillet over medium-high heat. Add oil (I eliminated the oil) and sausage and cook until brown and slightly crisp around edges, about 4 minutes. Add pork mixture and cook, stirring to break up meat, until meat is cooked through, about 5 minutes. Add 1/4 cup broth and cook, stirring to scrape up browned bits, until liquid has evaporated and meat starts to stick to skillet, about 3 minutes. Add onion and celery and cook, stirring, until softened, about 5 minutes.
• Stir in rice and 1 1/2 teaspoons Kosher salt and cook, stirring frequently, until rice is toasted, about 2 minutes. Add remaining 3 cups broth and bay leaves and bring to a simmer.
• Cover and reduce heat to medium. Cook, without stirring, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes.
• Fluff rice with a fork. Stir in butter and remaining parsley and green onions. Season with salt and pepper. Sprinkle with reserved herbs and serve.

ANDOUILLE DRESSING

Steps:

• In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends