Thursday, December 13, 2012
This is my attempt at a classic New Orleans dish. My version is healthier, and eliminates the chicken livers found in the traditional version (because they gross me out!).
-4 c brown rice, cooked according to package directions, but using chicken broth instead of water
-4.5 cups chicken broth (see above, to cook rice)
-1 Tbsp olive oil
-1 lb bulk turkey sausage
-1/2 bell pepper (red or green), diced
-2 stalks celery, diced
-1 onion, diced
-4 cloves garlic, minced
-2 Tbsp dried parsley (if I had fresh on hand I would have used that though)
-2 tsp dried thyme
-1/4 tsp cayenne
-salt and pepper to taste
-3 green scallions, thinly sliced
Heat oil in large skillet over medium heat. Cook sausage, breaking up with spoon, until no longer pink. Add bell pepper, celery, and onion. Continue cooking and stirring until vegetables are tender, 5-10 minutes. Add garlic, cook 1 minute, stirring constantly. Add parsley, thyme, cayenne, and rice. Reduce heat to low, stirring to combine. Taste and add salt and pepper as needed. Top with scallions and serve.