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Dirty Rice with Smoked Herring and Andouille (Part II)

Dirty Rice With Andouille Sausage and Smoked Herring

This recipe is Part II of a very deep dive we recently took on the topic of Dirty Rice. If you have a little extra time, you can read Part I here!

Dirty rice recipes are as numerous as the cooks who prepare them. We say that about a lot of classic dishes, and it’s true. Ingredients and methods are always up to the cook to adapt as needed or desired. Cook wildly and passionately! Make substitutions, and create new worlds of flavor! Go ahead and do it!

Dirty rice was a dish born out of necessity, traditionally using what was available—similar to our Fisherman's Stew! This dish is a reliably hearty and filling method for stretching a meager supply of proteins or vegetables across a canvas of clean, white starch. It’s an equally great way to clean out the refrigerator, but its history actually predates refrigeration.

Ingredients


Serves 6…or more!

3 cups chicken broth, and maybe a little more

2 cups long-grain rice

2 tbsp bacon grease, lard, or oil

1/2 pound smoked andouille sausage, diced

1 medium onion, diced

2 celery ribs, diced

1 green bell pepper, seeded and chopped

1 can Wildfish Smoked Herring, chopped, juices reserved

2 cloves garlic, minced

2 tsp Cajun-Creole seasoning

1 tbsp dry thyme

2 tbsp chopped fresh oregano

1 bay leaf

Sliced green onion and red chile pepper for garnish

Salt and pepper to taste

Technique

Heat the bacon grease, lard or vegetable oil in a Dutch oven or similar pot. Add diced andouille and fry until lightly rendered, stirring as needed.

Add the onion, celery, green pepper, thyme, oregano, bay leaf, and Cajun-Creole seasoning. Reduce heat and saute until vegetables are tender. If you need to deglaze the pan with a little chicken stock during this stage, then you just go for it.

Stir in the rice, coating it with the fat or oil in the pot. You can add a little more fat or oil if you think it needs it.

Add Smoked Herring can juices and chicken stock. Bring to a boil, then cover and reduce heat to ultra-low. Simmer for 15-20 minutes covered.

Fluff the cooked rice to distribute the vegetables and andouille evenly. Blend in the chopped smoked herring, then cover and allow to rest for 10 minutes 

Adjust seasoning with salt and pepper, garnish with green onion and chile.

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