The Sunday Culinarian

Chicken & Sausage Dirty Rice

CourseMain Dish
CuisineCajun

Servings	Prep Time
8	10minutes

Cook Time

1 1/4hours

Servings	Prep Time
8	10minutes

Cook Time

1 1/4hours

Ingredients

MARINADE:

2teaspoons paprika
1 1/2teaspoons salt
1 1/2teaspoons garlic powder
1teaspoon onion powder
1teaspoon dried oregano
1/2teaspoon black pepper
1/2teaspoon celery seed
1/2teaspoon cayenne pepper
1/4teaspoon red pepper flakes
1 1/2teaspoons fresh lemon juice
2tablespoons olive oil

MAIN DISH:

2teaspoons olive oil
1sliced link of andouille chicken sausagesliced into 1/4″on a bias
4 chicken thighsboneless, skinless
1cup yellow onionchopped
1/2 green bell pepperchopped
1/2cup celerychopped
3cloves of garlicminced
4ounces mushroomschopped
1tablespoon chopped fresh oregano
2teaspoons chopped fresh thyme
1/2teaspoon cumin
1/2teaspoon coriander
1/4teaspoon cayenne pepper
2 bay leaves
1pinch of red pepper flakes
1cup DRY long-grain wild rice
2 1/4cups chicken stock
salt and pepper to taste
Sliced green scallions for garnish
Minced fresh parsley for garnish

Instructions

Mise en place: Make the marinade: Combine the marinade ingredients together in a medium bowl to form a wet paste, add the chicken and toss to coat well. Put the chicken in a plastic zip-top bag, squeeze all of the air out and refrigerate for at least an hour or overnight. Once you start prepping the rice ingredients, take the chicken out of the fridge and allow to sit at room temperature. This will allow the chicken to cook more evenly later. Prep the other ingredients: Roughly chop the onion, bell pepper, celery and garlic and add to a food processor. Pulse to finely chop or manually chop the veggies finely, set aside in a bowl. Finely chop the mushrooms in the food processor, set aside in a separate small bowl. Puree the chicken livers in the food processor until very smooth, set aside in a third small bowl. Slice the sausage about 1/4″ thick and on a bias, set aside on a plate. Measure out the spices and herbs and set aside in a small bowl. Measure out the rice and chicken stock, set aside.
Prepare the dish: Brown the meat: Heat a large skillet over high heat, coat the pan with the olive oil. Add the marinaded chicken and cook for about 3 mins on the first side or until browned, flip and cook for another few minutes on the other side. Remove to the plate with the sausage and set aside. Put in the sausage and cook for 2-3 minutes, just to get some color on there. Remove to the plate with the chicken and set aside.
Cook the veggies: Reduce heat to medium and add the trinity plus garlic mixture. Add a pinch of salt and a few turns of the pepper grinder. As the liquid starts to come out of the veggies, use it to scrape the fond up from the bottom of the pan. Cook for 4-5 minutes or until softened and then add the mushrooms and cook for another 3-4 minutes or until they’ve browned and released their liquid. Add all of the spices and herbs, except for the bay leaves, and pureed chicken livers, stir to combine and cook until the livers begin to curdle, about 5-7 minutes.
Finish the dish: Add the rice and cook for a few minutes. Add the sausage and broth, stir until well combined. Increase the heat to high and bring the mixture to a boil. Nestle the chicken into the mixture, cover and reduce heat to simmer. Cook for 45-50 minutes – this will depend on the type of rice you’re using so read the label. Continue cooking until the rice is tender and all of the liquid has been absorbed. Remove the chicken and chop or shred it and add it back to the pan and stir everything to combine. Top with the scallions and parsley, serve hot with some hot sauce on the side. Enjoy!