Thursday, August 25, 2011
Cajun Dirty Rice
Well, it’s day 2 of our trek toNew Orleans. Last night we spent the night inTallahasseewith a friend of mine from college! It’s always fun catching up with old friends!It was also super nice to cut the trip in half! 6 hours and 6 hours are SO much more manageable than 12 hours all at once! Anyhow, we hope to get into the Big Easy just in time for lunch so we can hit up a local restaurant for some Cajun fare! Yippee! Then we’ll spend the afternoon exploring the French District! PS- Thanks for all of your fabulous suggestions… we can’t wait to check some of them out!
Okay, so since we covered Po Boy’s yesterday, today I’m bringing you another typical Cajun dish: dirty rice. A lot of New Orleans-Cajun cooking starts with what they call “The Holy Trinity” which is green bell pepper, onion, and celery. Dirty rice is no exception! Traditionally, this Cajun rice gets it’s “dirty” color from chicken liver (GAG.me.); however, I opted for some Cajun Andouille sausage instead! Because that’s how I roll. Liver skeeves me.
Anyhow, this rice is DELICIOUS. A little smoky from the Andouille, a little spicy from the Cajun spices, all in all – absolutely scrumdeedlyumtious (yes, it’s a word).
Eat the dirty rice alone, or top it with a piece of blackened fish or chicken. Either way, you won’t be disappointed!
Up tomorrow for Cocktail Friday: The Hurricane! Do NOT miss it. It was IN.CRED.IBLE.
Cajun Dirty Rice
Yield: 6 cups of rice
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Total Time: 40-55 minutes
2 tablespoons canola oil
1/2 large onion, diced (about 1 cup)
1 large green bell pepper, seeded and diced (about 1 cup)
2 large celery stalks, diced (about 1 cup)
12 ounces Cajun style Andouille sausage, quartered and diced (we used Aidells brand)
1 - 2 tablespoons Cajun seasoning (we used 2 because we like an extra kick!)
2 cups Basmati rice
3 cups low sodium chicken broth
1 cup water
2-3 scallions, chopped (for garnish)
Over medium-high heat, preheat canola oil in a pot that has a tight fitting lid. Add the onion, peppers, and celery. Saute until they begin to soften; about 3-4 minutes. Add the Andouille and saute for and additional 3-4 minutes. Allow them to heat and caramelize on the edges a bit. Mix in the cajun spices.
Next, add the rice, chicken broth, and water. Bring to a boil (Stirring often). Put lid on and reduce heat to as low as it'll go. Allow to cook untouched for 20 minutes. Remove lid and fluff with a fork.
Eat as is topped with a few chopped scallions, or add a nice piece of blackened fish or chicken!
Source: My Life as a Mrs Original