Best Dirty Rice With Andouille Sausage Recipes

DIRTY, DIRTY RICE

Dirty, Dirty Rice image

Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

Provided by Chef John

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 1h30m

Yield 6

Number Of Ingredients 21

Ingredients

1 tablespoon vegetable oil
6 ounces boneless pork shoulder, diced
1 yellow onion, diced
½ cup diced celery
½ cup diced green bell pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 andouille sausage, diced, or to taste
8 ounces chicken livers, minced
2 cups long-grain rice
2 teaspoons kosher salt, or to taste
4 cups chicken broth
1 bay leaf
1 dash Worcestershire sauce
¼ cup sliced green onions
¼ cup chopped Italian parsley

Steps:

Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g

DIRTY RICE WITH ANDOUILLE SAUSAGE

DIRTY RICE WITH ANDOUILLE SAUSAGE image

Found this recipe on the package of andouille sausage when I was making the smothered cabbage. Dirty rice is one of my favorite Cajun foods that I discovered when living in New Orleans years ago. Can't wait to give it a try! Photo: Johnsonville.com

Provided by Ellen Bales

Categories Pork

Time 50m

Number Of Ingredients 9

Ingredients

1 1/2 c long grain brown rice
4 c chicken or vegetable broth, divided
1 pkg (13.5 oz.) johnsonville andouille premium cooking sausage, diced
1 Tbsp olive oil
1 large onion, diced
1 medium green pepper, diced
2 stalk(s) celery, diced
2 clove garlic, minced
1/4 c chopped fresh parsley

Steps:

1. In a large saucepan, prepare rice according to package instruction, using 3 cups broth instead of water.
2. Meanwhile, in a large skillet, brown the sausage in oil for 2-3 minutes.
3. Add the onion, pepper, celery, garlic and remaining broth; cook and stir for 5 minutes. Stir in hot cooked rice and parsley.

DIRTY RICE WITH SMOKED SAUSAGE

Dirty Rice with Smoked Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

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.