Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, andouille kale stew with dirty rice. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Andouille Kale Stew with Dirty Rice is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Andouille Kale Stew with Dirty Rice is something which I have loved my whole life.
This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors. Mexican, Andouille Sausage, Kale, Rice, Side Dish, Mardi Gras. Last month, I went up to Vermont to cook for a gluten-free retreat hosted by fellow blogger Brittany Angell.
To get started with this particular recipe, we must first prepare a few ingredients. You can have andouille kale stew with dirty rice using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Andouille Kale Stew with Dirty Rice:
- Prepare 1 cup white rice
- Get 4 cup water/broth
- Prepare 1 packages andouille sausage
- Prepare 5 carrots
- Prepare 1 cup kale, washed
- Prepare 1 small sweet onion
- Get 1 chopped garlic, to taste
- Make ready 1 Salt & Peper, as needed
- Take 3 tbsp crushed red pepper (optional)
Andouille lends a lot of flavor to braised greens. Collards, kale, chards, dandelion and all other sturdy greens benefit from a touch of smoke and rich pork Rice to Riches… Andouille creates extra tasty rice dishes. Try adding crisped andouille to pilafs, fried rice, paella, dirty rice and arroz con pollo. Andouille sausage is a smoked sausage that plays a significant role in Creole cuisine.
Instructions to make Andouille Kale Stew with Dirty Rice:
- Rough chop sausage to bite size and brown in stew pot.
- Remove sausage to bowl, set aside. Add onion to hot stew pots getting all seasoning from pot bottom.
- Once onion softens, add rice and stir while cooking until all white (not translucent).
- Add 2c water/broth and cook on high uncovered for 10 min. Season to taste.
- Add remaining broth, kale, chopped carrots then season to taste and simmer covered for thirty minutes. Add more water to taste, after 10 min.
- Remove from heat and keep covered until serving.
- Optional: add crushed red peppers to taste. I used 1/3 cup but recommend starting with a couple tbl spoons, stir well and simmer for moment then taste and adjust.
It's made of pork, onions, garlic, pepper, seasonings, and wine. Autumn Sausage Stew With Butternut Squash. The andouille sausage adds just the right amount of interest to this kale and bean soup. A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor. Slice the andouille sausage into thin coins on the bias.
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