Dirty Rice With Sausage And Shrimp Food

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.

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.

SHRIMP AND SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
• Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

SHRIMP AND SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat oil in a large Dutch oven over medium-high. Add sausage; cook about 6 minutes, stirring occasionally, until lightly browned. Add onion, celery, bell pepper, garlic, and jalapeno. Cook 5-6 minutes, stirring frequently, until vegetables are softened. Add rice and cook, stirring constantly, 30 seconds.
• Add stock, tomatoes, salt, and cayenne pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until rice is just tender, 10 minutes. Add shrimp, cover, and cook until shrimp turn pink, about 4 minutes. Remove from heat. Stir in scallions and lemon juice. Garnish with additional scallions.

DIRTY RICE

Steps:

• In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

DIRTY RICE WITH SHRIMP

Steps:

• Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes).
• Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).
• Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.
• Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.
• Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.
• Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).
• Remove bay leaf and stir in scallions.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE

Steps:

• 1. In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
• 2. Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
• 3. Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
• 4. Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes.
• 5. Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
• 6. *Cooks Notes: Don't let the Sage scare you off because you don't taste the small amount of sage in this recipe but it does make a difference in the taste, so don't leave it out. I personally do not like sage in anything, but this recipe is the exception. Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldn't be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.