Andouille Rice Dressing Recipes
ANDOUILLE DRESSING
Provided by Emeril Lagasse
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends
ANDOUILLE RICE DRESSING
Dressing made with aromatic jasmine rice. Recipe just in time for Thanksgiving from Chef Curtis Stone, Oprah Magazine 11/2016.
Provided by gailanng
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, mix 1 tablespoon parsley, 1 tablespoon green onions and 1 teaspoon fresh thyme; set aside. Finely chop remaining thyme. In a medium bowl, mix chopped thyme, pork, garlic, garlic powder, onion powder, paprika, 1 teaspoon Kosher salt and 1 teaspoon pepper.
- Heat a large, heavy skillet over medium-high heat. Add oil (I eliminated the oil) and sausage and cook until brown and slightly crisp around edges, about 4 minutes. Add pork mixture and cook, stirring to break up meat, until meat is cooked through, about 5 minutes. Add 1/4 cup broth and cook, stirring to scrape up browned bits, until liquid has evaporated and meat starts to stick to skillet, about 3 minutes. Add onion and celery and cook, stirring, until softened, about 5 minutes.
- Stir in rice and 1 1/2 teaspoons Kosher salt and cook, stirring frequently, until rice is toasted, about 2 minutes. Add remaining 3 cups broth and bay leaves and bring to a simmer.
- Cover and reduce heat to medium. Cook, without stirring, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes.
- Fluff rice with a fork. Stir in butter and remaining parsley and green onions. Season with salt and pepper. Sprinkle with reserved herbs and serve.
Nutrition Facts : Calories 629.1, Fat 31.1, SaturatedFat 11.4, Cholesterol 81.3, Sodium 582.9, Carbohydrate 57.9, Fiber 2.9, Sugar 1.9, Protein 27.7
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