Down and Dirty Rice

By Sweet July

This simple, weeknight-appropriate supper puts the EASY in BIG EASY and is the perfect dish for a Fat Tuesday celebration.

Serves: 2

This Down and Dirty Rice recipe is our take on the classic Cajun dish, featuring spicy andouille sausage and tender chicken thigh (in place of the traditional chicken liver).

There’s tons of flavor packed into one pot—it’s a dish you’ll be making long after Mardi Gras.

Ingredients

1 cup long grain rice

1 tbsp unsalted butter

2 tsp Cajun seasoning (divided)

1 bay leaf (fresh or dried)

1 1/2 cups chicken stock + 1/4 cup to deglaze pan

1 tbsp olive oil

1 link of andouille sausage, sliced

2 boneless chicken thighs, cut into bite-sized pieces

1 large shallot, finely minced

3 stalks celery, finely minced

1/2 large green bell pepper

4 cloves garlic, minced

Scallions, minced

Hot sauce (for serving)

Instructions

step 1

Place the rice in a strainer and rinse until the water runs clear.

step 2

In a medium sauce pot, melt 1 tbsp of unsalted butter. Add the rice to the pan along with 1 teaspoon Cajun seasoning, ½ teaspoon salt and a bay leaf. Stir and allow the rice to gently toast in the butter and spices until the mixture becomes fragrant (about 2 minutes). Add the chicken stock and stir. Bring to a boil, cover and then reduce to simmer. Cook for 10 minutes, stir, and then cover and cook for another 2-5 minutes until the liquid is absorbed. Set aside uncovered.

step 3

Prep the chicken by seasoning with 1 teaspoon Cajun seasoning, salt and pepper. Set aside.

step 4

In a Dutch oven or large pan, heat 1 tablespoon olive oil. Add the sausage and sear on both sides. Remove from the pan and set aside. Add the chicken, stirring until browned on all sides and cooked through. Remove and set aside. There should be about a tablespoon of oil and fat from the chicken and sausage remaining in the pot. If there isn’t, add another tablespoon of olive oil and allow to heat up. Add the shallot, celery and bell pepper. Season with salt and pepper and sauté until softened, about 5 minutes. Add the garlic and cook another minute. Add ¼ cup of chicken stock to deglaze the bottom of the pan. Use a wooden spoon to scrape up any brown bits stuck to the bottom. Add the meat back into the pot and stir to combine. Add the rice and gently fold to combine. Use a fork to fluff up the rice once everything comes together. Top with sliced green scallions and serve with hot sauce on the side. Enjoy!