Kielbasa Cajun Dirty Rice

Kielbasa Cajun Dirty Rice

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Alexis Touchet

50 mins total 0 mins prep Full Screen

Servings

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.

Ingredients

• 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

Directions

• 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.

• Filed under:
• Pork,
• Meat,
• Rice,
• American,
• Skillet,
• One-Dish,
• Main Dish,
• Dinner,
• Mardi Gras,
• All Saints Day,
• Entertaining,
• Potluck

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Comments

[MarcEdward]

12:32 PM on 02/21/2012

Interesting recipe, but seriously, bacon fat, not vegetable oil!