Don't let the word "dirty" fool you, because in this case, the dirtier the better!! :)
Matt had his first surf session in his new wet suit yesterday. So while Matt enjoyed some friend time discussing the things avid surfers like him do-don't ask me-I started brainstorming.
We had some beef sausage in the freezer-the kind you can find at HEB by the Italian sausage, and we always keep a good selection of frozen vegetables. I liked the idea of using a beef broth roux (like the one we used in the stroganoff) but making it into a deeper red, gumbo-y roux that was Cajun seasoned with Tony Chachere's. Here is what I came up with:
Green and yellow dirty rice
2 links sausage (I'm sure any variety would work, the beef with cheddar was delish)
1 C uncooked white rice
1 can chicken broth
1/4 tsp dried oregano
1/4 tsp dried rubbed sage
1/4 tsp cumin
1 TBS butter
3 TBS olive oil
1 TBS flour
1/2 tsp Tony Chachere's
1/4 tsp blackening seasoning
1/8 tsp garlic powder
1 C beef broth (warmed in microwave in bowl for about 1 minute)
1 small onion chopped
1 zucchini diced
5 mushrooms sliced
1 tsp minced garlic
1/4 cup rough chopped cabbage
small handfuls each of frozen: peas, corn, french cut green beans
1 tsp green chili salsa
1 tsp salsa
1 tsp spicy mustard
salt and pepper
cooking spray
Preheat oven to 400 degrees. Put all frozen veggies into a bowl to defrost on counter. Melt 1 TBS each of butter and oil in large saute pan at med-high heat. Drizzle 1 TBS oil in medium sauce pot over med-high heat. Pour rice in sauce pot and stir to coat with oil. Place sausage on cookie sheet that has been lined with foil and sprayed with cooking spray. Spray top of sausage and put into oven, cook for 10 minutes, flip, cook for another 10 minutes, take out of oven and set to the side to cool a bit.
Meanwhile, stir rice and sprinkle flour into saute pan that has the melted butter and oil. Let cook for about 8 minutes stirring occasionally until it gets to be about brick red.
Meanwhile, add oregano, sage, cumin, a dash of Tony Chachere's, and salt and pepper to the rice. Stir around then slowly add one can of chicken broth. Once in comes to a boil, drop heat down to med-low and cover with glass lid. Cook until no liquid can be seen, about 8-10 minutes, and WITHOUT REMOVING LID and set aside with lid in place until you are ready to use it! (This is a major step to keep rice good.)
Add broth to browned roux slowly and carefully and while whisking away. Add Tony Chachere's, blackening seasoning, garlic powder, and a dash each of salt and pepper. Pour gravy into the same bowl you used to keep the broth warm.
Add final TBS oil to pan add onion and cook for 3 minutes. Add garlic and cook for 1 minute. Add cabbage and frozen veggies. SIDE NOTE: This is about the time the rice is ready to come off of the heat.
Stir all veggies together and cook for about 5 minutes at med heat.
Meanwhile, slice cooked sausage (using tongs) into about 1/2 inch coins. Add to veggies with about half, or all-your pref, of the rice...and yes, you may now remove the lid to do so. ;)
Pour gravy in and fold everything in together. Turn heat down to medium low, stirring here and there until ready to serve. Make sure the heat isn't too high so the rice will not burn on the bottom-but if it does...hello, texture!! An assumed minus can always be a plus!
After I was finished cooking, I made my signature salad and added fresh oregano leaves and thinly sliced cabbage to it. I also made a fresh lemon vinaigrette to go with it.
....and you know I was wearing this:
I really think the girls would love this. I'm going to put it on my grocery list next week. YUM!
ReplyDeleteReally?! Awesome!!
ReplyDelete