Make the rice, in a medium saucepan combine the rice and 4 cups
chicken stock. Bring to a boil, reduce the heat and simmer until all
the stock is absorbed into the rice, about 20 minutes.
Meanwhile heat oil in a heavy-bottomed saute pan over
medium-high heat. Brown the sausage. Once browned, add the
garlic, onion, celery, and green bell pepper. Cook until softened,
about 5 minutes. Season with salt and pepper. Add 1 cup
chicken stock and cayenne. Cook until the stock has reduced a
little. Add the cooked rice and parsley and stir thoroughly. Taste
and season with salt and pepper, if necessary.
Originally Submitted
3/4/2015
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