This simple dirty rice gets a kick from spicy andouille, which makes it a definite crowdpleaser. It pairs wonderfully with barbecued shrimp and corn on the cob.
2 ½ cups chicken broth, divided
1 cup uncooked white rice
1 tablespoon canola oil
6 ounces smoked andouille, cubed
1 clove garlic, finely chopped
¾ cup chopped white onion
¾ cup chopped green bell pepper
½ cup chopped celery
1 teaspoon Cajun seasoning
Salt and ground black pepper, to taste
Pour 2 cups of the chicken broth into a medium saucepan, and bring to a boil over high heat. Add the rice, and cook according to package directions. While the rice is cooking, place the oil in a large skillet, and heat over medium-high heat. Add the andouille, and cook until browned, for 2 to 3 minutes. Reduce the heat to medium, and add the garlic, onions, green peppers, and celery to the skillet. Cook until the vegetables have softened, for 6 to 7 minutes.
Add the cooked rice to the skillet along with the Cajun seasoning. Add the remaining ½ cup chicken broth, and cook, stirring, over medium heat until the liquid is absorbed. Taste the rice to see if it needs salt and pepper. How much to add will depend on the Cajun seasoning you used. Serve the rice warm or at room temperature.
MAKES 6 TO 8 SERVINGS.