Ingredients:
2 tablespoons cooking oil
1 1/2 tablespoon flour
1/2 cup finely minced onion
1 cup andouille sausage, removed from casing and chopped in food processor
1 rib celery, finely minced
1/4 cup finely minced bell pepper
1/2 tablespoon minced garlic
1 package dirty rice mix
1/2 poundchicken or duck livers, finely minced (optional)
2 1/4 cups chicken broth
1/2 cup chopped green onion
1 tablespoon minced parsley
Directions:
Make dark roux by combining cooking oil and flour in heavy bottomed 6 to 8-quart saucepot over low heat. Stir constantly using wooden spoon.
When roux is finished, stir in onion and allow to brown, leaving heat on low. Next, add andouille, celery, bell pepper and garlic.
Add rice mix and stir for 5 minutes to toast rice. If including chicken/duck livers, add livers and stir for an additional 4 minutes
Stir in broth, allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes.
Before serving, season with minced green onion and parsley.
Courtesy of Executive Chef John Besh of Restaurant August, New Orleans.
This recipe from CDKitchen for Andouille Dirty Rice serves/makes 6
