Cajun Dirty Rice

• Meat

  • 1 lb Breakfast sausage [*see cook's note, bulk

• Produce

  • 2 Bay leaves
  • 1 stalk Celery
  • 1/4 cup Flat leaf parsley or cilantro
  • 4 cloves Garlic
  • 1 Green bell pepper, small
  • 1 Red bell pepper, small
  • 1 Sweet onion, Medium

• Condiments

  • 1/4 cup Worcestershire sauce

• Pasta & Grains

  • 1 1/2 cups Rice [such as uncle ben's converted rice, long grain

• Baking & Spices

  • 1 Salt & black pepper

• Liquids

  • 5 cups Chicken stock or water, low sodium

• Other

  • 2 tsp Cajun/creole seasoning [more or less to taste]

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 lb bulk breakfast sausage [*see cooks note]
• ¼ cup Worcestershire sauce
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 1 medium sweet onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, minced
• salt & black pepper to taste
• 1½ cups long grain rice [such as Uncle Bens Converted Rice]
• 5 cups low sodium chicken stock or water
• 2 tsp Cajun/Creole seasoning [more or less to taste]
• 2 bay leaves
• ¼ cup chopped flat leaf parsley or cilantro

Directions

• In a large stove top saucepan, over medium-high heat, sauté the sausage until no pink remains. [The sausage I used was lean, so very little fat was left in the pan. If needed, drain all but 3 Tbsp from the pan.]
• Deglaze the pan with Worcestershire sauce scraping any brown bits off the bottom of the pan. Add the diced veggies and garlic. Season with salt and black pepper to taste.
• Cook for 5-7 minutes until the veggies begin to soften and brown.
• Add the rice. Stir the rice and cook for 1-2 minutes until it begins to brown.
• Add the chicken stock, creole seasoning and bay leaves. Lower the temperature and simmer over medium-low heat covered for 25 minutes.
• Cook until the rice is fully tender and the broth has been absorbed.
• Remove from the heat and stir in the chopped parsley. Keep covered until serving.