Name: CAJUN SAUSAGE DIRTY RICE
Prep time: 15 min
Cook time: 25 min
Cuisine: Creole
Ingredients: 11 ounces pork breakfast sausage ((I used Cumberland) or similar, the skins removed ); 1 cup brown onion (finely diced); 1 cup green bell pepper (medium small dice, not very fine it will wilt during cooking); 3/4 cup celery ( about 2-3 stalks, diced); 4 cloves garlic (about 1 heaping teaspoon); 2 teaspoon cajun spice; 1 cup long grain rice ( such as basmati, uncooked); 2 cups chicken broth; 2 to 3 sprigs fresh thyme ( dried thyme ); 1 teaspoon salt (to taste, see note ); 2 large bay leaves; Green opinion, scallions or cilantro for garnish; Black pepper to taste

Creole

Spatula

In a large skillet, cook the sausage meat, breaking it down into small pieces with a wooden spatula. Cook until no longer pink. Drain the fat and remove it to a side plate.

In the same skillet, saute onion, bell pepper, and celery. When the onion is becoming translucent add garlic, cajun, salt, and pepper. Cook for another 30 seconds.

Stir in uncooked rice (I washed and rinsed it prior), pour in the broth, add bay leaves, and thyme, and return the meat to the skillet.

Bring to a boil, cover with the lid and reduce the heat to medium-low. Simmer for 18 minutes until all the water has evaporated and rice is cooked.

Fluff the rice with a fork, remove the thyme, and bay leaves and serve with green onions.

CAJUN SAUSAGE DIRTY RICE

Utensils needed:

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