Ingredients: |
Ingredients:
Chicken & Sausage Dirty Rice
3 1/2 cups water
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 whole chicken
1 pound pork sausage
3/4 cup finely diced celery
1 onion, diced
1/2 cup red or green bell pepper, finely diced (optional)
4-5 cloves garlic, minced
3 tablespoons dried parsley or 1/2 cup chopped fresh parsley
2 teaspoons Cajun or Creole seasoning (such as Tony Chachere's)
2 cups uncooked long-grain rice
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Directions: |
Directions:Remove giblets, etc. from the chicken cavity (if included)*. Clean and rinse chicken well and place in a
In a Dutch oven (or large pot with a tight-fitting lid). Add water, salt, black pepper and red pepper flakes. Bring to a slow simmer over medium heat. Once water begins to boil, reduce heat to medium-low, cover tightly and simmer for 1 hour.
Remove chicken from broth and set aside. Strain broth and measure 4 cups liquid (not rendered fat – the fat will set on top of the broth). Set broth aside.
Remove skin, bones, etc. from chicken. Cut chicken into bite sized pieces and set aside.
Sauté sausage, celery, onion and bell pepper until sausage is cooked through. Add garlic and parsley then stir to combine.
Combine 4 cups broth, chicken pieces, sausage mixture, Cajun seasoning and rice in your Dutch oven (or large pot with a tight-fitting lid). Bring to a boil, cover then reduce heat to medium-low. Cook for 20 minutes, stirring occasionally.
Remove from heat and let sit for 15 minutes or so before serving. |
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