Zatarain’s® Andouille Dirty Rice

Courtesy of Executive Chef John Besh of Restaurant August, New Orleans.

Makes 6 servings.

Ingredients

2 tablespoons oil

1 1/2 tablespoons flour

1/2 cup minced onion

1 cup andouille sausage, removed from casing and chopped in food processor

1 rib celery, minced

1/4 cup minced bell pepper

1/2 tablespoon minced garlic

1 package ZATARAIN'S® Dirty Rice Mix, Original

1/2 pound chicken or duck livers, minced (optional)

2 1/4 cups chicken broth

1/2 cup chopped green onion

1 tablespoon minced fresh parsley

Directions

1. Make a dark roux by mixing oil and flour in heavy bottomed 6 to 8-quart saucepot over low heat. Stir constantly using wooden spoon.

2. When roux is finished, stir in onion and allow to brown, leaving heat on low. Next, add andouille, celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. If including chicken/duck livers, add livers and stir for an additional 4 minutes

3. Stir in broth, allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes.

4. Sprinkle with green onion and parsley just before serving.