A hearty, well-spiced Cajun rice, colored by browned sausage and meat juices. Tender vegetables, broth, and scallion keep the dish moist, fragrant, and vibrant.
Ingredients
- 360 g long-grain rice
- 350 g sausage meat or smoked sausage
- 150 g chicken livers
- 1 piece yellow onion
- 2 pieces celery stalk
- 1 piece green bell pepper
- 2 cloves garlic
- 2 tsp Cajun spice blend
- 650 ml chicken broth
- 1 tbsp neutral cooking oil
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches scallion
Method
- Rinse the long-grain rice under cold water until the water runs almost clear, then drain well to prevent sticky rice.
- Dice the onion, celery, and green bell pepper; mince the garlic and chicken livers if using, and cut the smoked sausage into small pieces if it is not loose meat.
- Heat the oil in a large sauté pan or Dutch oven over medium-high heat, then brown the sausage and livers until the juices stick slightly to the bottom and smell deeply roasted, about 6 to 8 mins.
- Add the onion, celery, and bell pepper, then cook while scraping the bottom until the vegetables soften and become glossy, about 5 to 7 mins.
- Add the garlic and Cajun spices, then stir until highly fragrant, without letting the spices burn.
- Pour the drained rice into the pot and toast it in the spiced fat until the grains are well coated and slightly translucent around the edges.
- Moisten with the hot broth, add pepper, and salt only after tasting, then bring to a simmer and cover as soon as the liquid bubbles steadily.
- Cook over low heat until the rice has absorbed the broth and is tender to the bite, about 18 to 20 mins, then let rest off the heat, covered, for about 5 mins.
- Fluff gently with a fork, fold in the sliced scallion, and serve while the rice is still tender and steaming.
Nutrition
Per serving
- Energy
- 652.8 kcal
- Protein
- 39.54 g
- Carbohydrate
- 76.55 g
- Fat
- 19.07 g
- Fibre
- 3.9 g
- Calcium
- 62.27 mg
- Iron
- 4.88 mg
- Magnesium
- 29.06 mg
