Sunday, December 22, 2013

Dirty Rice

Sounds delicious, right? In the Southern U.S., in the state of Louisiana, there is a creole style of food know as Cajun food that blends flavors from different cultures. While this recipe may not be 100% out-of-the-bayou authentic, it's a tasty take on the original dirty rice that would have been made with livers. For this recipe, you can use just about any kind of smokey sausage, but recently we have really enjoyed the kielbasa made by a Polish couple living in our city. On our long family camping trip, the days we ate this were morale boosting days. If you're looking for a little change in your week, give this one a try. It's a great one pot meal for a week night.

Had to capture the pot quick before the food disappeared!

Dirty Rice
1 1/2 cups rice
3 cups water
1 1/2 chicken broth cubes
1 package sausage or 1 long link, sliced into rounds
2 medium onions, chopped
1 1/4 cups chopped celery (less if stalks are thin)
2 green peppers, chopped
2 cloves garlic, minced
1/2 tsp dried thyme (2 teaspoons fresh)
1/4 teaspoon salt
Chili powder, to taste

Fry sausage in a pan over medium heat without oil until the sausage begins to brown. Remove the sausage and set aside. If there is not a lot of fat in the bottom of the pan, add about a teaspoon of oil and fry the onions, celery, and peppers until the onions are translucent. Add the garlic and cook for 1 minute. Add the rice and stir until it is nicely coated with the oil and vegetables. This helps keep the grains separated after cooking. Pour in the water and drop in the broth cubes. Bring to a boil, stirring to make sure the cube is dissolved. Reduce the heat to low then add the salt, chili powder, thyme, and sausage. Cover and simmer until all the water is absorbed (10-15 minutes). Turn off the heat and leave covered about 10 minutes prior to serving. Top with sour cream if desired.

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