Dirty Rice With Andouille Sausage Food

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, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN

Steps:

• Preheat oven to 325 degrees.
• In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
• Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
• Meanwhile, cut sausage into 1/2-inch slices.
• Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
• Add sausage and cook 5 minutes, stirring occasionally.
• Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
• Cook 10 minutes, stirring occasionally.
• Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
• Cook 15 to 20 minutes or until liquid is absorbed then set aside.
• Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
• Open butterflied portions, laying pork flat.
• Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
• Scoop out 3 cups rice mixture and set aside.
• Spread remaining rice mixture evenly over cut surface of meat.
• Roll up the loin tightly to resemble the original roast.
• Tie securely with butcher twine.
• Cover and refrigerate reserved rice until serving time.
• Place roast on a rack in a greased shallow roasting pan.
• Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
• Remove from oven and let stand 15 minutes before carving.
• Carve crosswise into 1-inch-thick slices to serve.
• Warm reserved rice mixture to serve alongside prepared roast.
• *For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.

DIRTY RICE WITH SAUSAGE AND SHRIMP

Steps:

• Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
• Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
• Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
• Add reserved liquid from mushrooms and scrape bottom of pan.
• Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
• Stir in rice. Cook, stirring, about 1 minute.
• Add stock, stir, and add shrimp.
• Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
• Let stand 5 minutes before serving.