andouille sausage

Array

Louisiana Dirty Rice

Posted Sun, 02/14/2010 - 20:50 by Jon

2 cup brown rice (or 1 cup brown rice and 1 cup white rice)
4 cups water or broth
1 Tbsp butter

1 bell pepper, finely chopped
1 onion, finely chopped
2 celery ribs (tops and all), finely chopped
1 clove garlic, minced
2 tablespoons bacon drippings

1/16lb andouille sausage, crumbled
2 tablespoons pecans or walnuts

Tabasco sauce
Worcestershire sauce
salt
cayenne
black pepper

Your rating: None Average: 2.5 (2 votes)

Gumbo

Posted Sun, 02/14/2010 - 15:28 by Jon

Prep the Trinity

Chop the onions, bell pepper, and celery and mix together. Pull of 1/4 to preserve for the final step.

Make the Roux

Heat oil in heavy 6-quart pot (or dutch oven) over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- 15-30 minutes.

Add the Trinity