Andouille sausage adds spicy heat to dirty rice. Make it really traditional by adding chicken or duck livers as well.
15m
PREP TIME
40m
COOK TIME
249
CALORIES
Servings: 6
INSTRUCTIONS
- 1 Mix oil and flour in heavy bottomed 6 to 8-quart saucepot. Cook and stir over low heat 5 to 7 minutes or until a dark roux forms. Add onion; cook and stir until browned. Add andouille, celery, bell pepper and garlic; cook and stir until well blended.
- 2 Stir in Rice Mix; cook and stir 5 minutes to toast rice. Add chicken broth; bring to boil. Reduce heat to low; cover and simmer 25 minutes.
- 3 Remove from heat. Let stand 5 minutes. Sprinkle with green onions and parsley.
TIPS AND TRICKS
Add 1/2 pound chicken or duck livers, minced, after the Rice Mix has been toasted. Cook and stir the livers for 4 minutes before add the broth.
