Smoked-Sausage and Okra Dirty Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice. Active time: 45 min Start to finish: 1 hr Ingredients:
4 1/4 cups water |
2 1/2 cups long-grain white rice |
1 1/2 teaspoons salt |
2 tablespoons vegetable oil |
1 lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces |
1/2 lb okra, trimmed (discarding stem and blossom end) and thinly sliced crosswise |
2 medium onions, chopped |
1 medium green bell pepper, chopped |
1 medium red bell pepper, chopped |
2 large garlic cloves, finely chopped |
1 3/4 cups low-sodium chicken broth |
1/2 teaspoon black pepper |
6 scallions, thinly sliced |
Directions:
1. Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
2. While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
3. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
4. Toss sausage mixture with rice, scallions, and salt and pepper to taste.
5. Cooks' note: Sausage mixture and rice (not combined) can be made 1 day ahead and cooled completely, then chilled separately, covered. Reheat rice in a steamer rack or large sieve set over simmering water, covered, until hot, about 15 minutes. Heat sausage mixture in a large saucepan over moderate heat, covered, stirring occasionally, until hot, then toss with rice and scallions.
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