This is the old classic dirty rice meal that serves eight or ten. Dirty rice took its name this is because it had previously been made with chicken livers and gizzards, that would change the rice a light brownish hue. Within my course, I personally use hot and spicy Andouille sausage if I 'm giving it to the guys. Any time I am serving it to “the girls” I really like to use far healthier hot chicken sausage. |
a single lb . of rice (white or brown) 1/2 lb . of Andouille sausage one lb of reddish colored onions, peeled and also finely diced 1/4 cup of extra virgin olive oil, oil or bacon drippings a couple of cloves of garlic, skinned as well as finely minced 4 green onions (chives) finely chopped 1/2 green bell pepper, seeded and also diced two tbsps parsley, diced 1/4 tsp of salt one 1/2 to 2 cups of water two tbsps. butter, cut down into very small portions
Prepare the rice consistent with directions, yet finish right short of the rice truly being wholly cooked and after that set it aside. In a smaller sized skillet or fry pan, whilst the rice is cooking, make the sausage just up until brown and then cut it into bite-sized parts and place apart.
Inside a separate saucepan or skillet, fix all of the diced onions on top of medium temperature in your oil or bacon drippings until the onions are supple, approximately 5-7 minutes. Add in all the garlic cloves, green onions, bell pepper, parsley then salt. Afterwards, add in water and mix properly. Proceed to cook above medium burning heat up until the bell pepper is slightly soft, around 3 or more minutes. You do not want that bell pepper to be sharp, nor would you prefer it to end up being limp. Right at the end, integrate all the cut up sausage in order to re-heat this item.
And finally, place the prepared rice within the skillet and cook as well as blend till just about all of your water happens to be taken in into the rice and also the rice is totally cooked. Include the chopped up pieces of butter for further flavor and after that cover till you want to serve it.
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