Kielbasa Cajun Dirty Rice
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Alexis Touchet
This is my husband's favorite dinner--he eats bite after bite of the sausage studded spicy rice, then cools it down with the chilled Creamy Coleslaw.
- 1 tablespoon vegetable oil
- 1 pound Kielbasa sausage, cut into 1/4-inch thick rounds
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 rib celery, chopped
- 1 large clove garlic, finely chopped
- 1/2 teaspoons cayenne pepper
- 1 3/4 cups reduced sodium chicken broth, a 14-ounce can
- 1/3 cup water
- 1 1/4 cups long-grain white rice
- 4 scallions, thinly sliced
- Heat oil in a wide 5 to 6-quart heavy pot over moderate heat until it shimmers, then brown sausage in 2 batches, turning, about 3 minutes per batch. Transfer sausage as browned to a bowl. Cook onion, bell pepper, and celery in fat remaining in pot over moderately low heat, stirring occasionally, until pepper is softened, about 6 minutes. Add garlic and cayenne and cook, stirring, 1 minute. Add broth and water and bring to a boil. Stir in rice and bring to a rolling boil. Cover rice, then reduce heat and cook over low heat, undisturbed, until liquid is absorbed and rice is tender, 15 minutes. Remove from heat and let stand 5 minutes, covered.
- Fluff rice with a fork and stir in sausage, scallions and salt and pepper to taste.