Smoked Sausage and Red Rice
Throw some shrimp in toward the end of the cooking for something even more delicious. I just thought of that.
A really good side dish can often make a wonderful meal on its own by just adding an ingredient or two. This red rice recipe goes great with just about anything but add sliced andouille sausage during the cooking process opens up a whole new flavor experience and makes it hearty enough to eat on its own.
SOFTWARE
· 3 slices of thick-cut bacon (hickory smoked), large dice
· 1 yellow onion, medium, diced
· 1 green bell pepper, diced
· 2 celery stalk, bottom part only, sliced thin or diced
· 12 oz. andouille sausage links, sliced
· 6 T. tomato paste
· 2 1/2 c. water
· 1/2 t. crushed red pepper flakes (more if you want it really spicy)
· 3/4 t. Creole, Cajun, or Old Bay seasoning
· 1 c. uncooked white rice
METHOD
1. Put the chopped bacon in a large pot. Place the pot over your stove’s burner and turn it on to medium heat. Cook, stirring occasionally.
2. While the bacon is cooking, chop your onion, green pepper, and celery. When those are ready, add them to the bacon and continue to stir occasionally.
3. Slice the andouille and add it to the mixture. Cook for 5 minutes or until the sausage is lightly brown.
4. Add the tomato paste and stir until well mixed. Add the water and the seasonings. Bring to a boil.
5. Add the rice and cook for 10 minutes. Stir to keep the rice from sticking to the bottom of the pot.
6. Reduce the heat to very low and cover. Cook for another 25 minutes, stirring occasionally until the rice has absorbed the liquid.
7. Serve with additional hot sauce or spices as desired.
8. Enjoy.
VARIANTS
The andouille adds its own spices to the red rice, really bringing out another level of flavor. But you can substitute it out for any smoked sausage you like. Or dice up some chicken and throw that in. You may need additional spices if you use the chicken though. The dish reheats nicely if you have leftovers.