Best Dirty Rice With Smoked Sausage Recipes

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SMOKED SAUSAGE AND RICE - EASY ONE POT DINNER!



Smoked Sausage and Rice - easy one pot dinner! image

Recipe video above. The smoked sausage is the trick here to get great flavour into this quick one pot dinner. Tastes like Jambalaya, minus the cajun flavours, and much faster to make. Everybody loves this!I used kransky sausages but you can use any smoked sausages you want, including chorizo. You can even use raw sausages - see Note 1! Also feel free to use other vegetables - anything that can hold up to 20 minutes on the stove.

Provided by Nagi

Categories     Main

Time 40m

Number Of Ingredients 13

3 tbsp extra virgin olive oil
5 garlic cloves (, finely minced)
2 onions ((medium), chopped (or 1 large))
1 yellow capsicum (, cut into 1.5cm / 1" squares)
1 red capsicum (, cut into 1.5cm / 1" squares)
400 g/ 14oz (~3) kransky or other smoked sausages (, sliced 0.5cm thick / 1/4" thick)
3/4 tsp salt
1/2 tsp pepper
3/4 tsp smoked paprika ((sub normal paprika))
1 1/2 cup long grain white rice (, uncooked (Note 2 other rices))
2 1/2 cups chicken stock/broth (, low sodium (or veg stock))
2 cups frozen peas (, thawed)
2 tbsp parsley (, chopped (optional))

Steps:

  • Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
  • Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
  • Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
  • Cover and cook: Cover with lid, cook 20 minutes.
  • Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes - the residual heat with cook the peas.
  • Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!

Nutrition Facts : Calories 597 kcal, Carbohydrate 64 g, Protein 20 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1073 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 17 g, ServingSize 1 serving

DIRTY RICE



Dirty Rice image

This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
8 ounces hot sage pork sausage, casing removed
8 ounces ground beef
6 ounces chicken livers, finely chopped (optional)
1 medium onion, diced
1 green bell pepper, diced
2 large celery ribs, diced
3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
2 bay leaves
1 1/2 cups long-grain white rice, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 cups beef broth
2 tablespoons Worcestershire sauce
3 scallions, sliced

Steps:

  • Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
  • Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
  • Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

SMOKED-SAUSAGE AND OKRA DIRTY RICE



Smoked-Sausage and Okra Dirty Rice image

Categories     Rice     Side     Sauté     Mardi Gras     Sausage     Okra     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

4 1/4 cups water
2 1/2 cups long-grain white rice
1 1/2 teaspoons salt
2 tablespoons vegetable oil
1 lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces
1/2 lb okra, trimmed (discarding stem and blossom end) and thinly sliced crosswise
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, finely chopped
1 3/4 cups low-sodium chicken broth
1/2 teaspoon black pepper
6 scallions, thinly sliced

Steps:

  • Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
  • While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
  • Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
  • Toss sausage mixture with rice, scallions, and salt and pepper to taste.

DIRTY RICE WITH SMOKED SAUSAGE



Dirty Rice With Smoked Sausage image

I became a fan of dirty rice around 10 years old, thanks to my Aunt Eudocia (pronounced Dochie). This is a little different, but looks worth the try. Recipe is from the Neely's, of Food Network.

Provided by PalatablePastime

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 lb smoked pork sausage, sliced
1 garlic clove, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
4 cups chicken stock
1/4 teaspoon cayenne
2 cups hot cooked rice (leftover is fine)
1/4 cup chopped fresh parsley leaves
kosher salt & freshly ground black pepper

Steps:

  • Heat the oil in a large skillet, add sausage, and brown.
  • Stir in the garlic, onion, celery, and green bell pepper. Cook until veggies soften, about 5 minutes.
  • Add salt and pepper to taste, along with chicken broth and cayenne pepper.
  • Stir in cooked rice and chopped parsley, and heat through.

Nutrition Facts : Calories 1525.3, Fat 117.4, SaturatedFat 41, Cholesterol 244.6, Sodium 5493.7, Carbohydrate 28, Fiber 0.8, Sugar 3.2, Protein 83.2

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