I love me some Dirty Rice. Especially the kind they have at Bojangle’s. If you don’t have a Bojangle’s Famous Chicken & Biscuits where you live you need to get in the car and drive South until you find one. Like, right now.
I also love me some Chicken Pilau.
Mama and Daddy were coming over for Sunday Dinner and I was trying to figure out how to make my one chicken stretch to feed everybody when I spied a roll of bulk sausage.
And then I started talking to myself again…
Me: I wonder if I could make a Dirty-Rice-slash-Chicken-Pilau combination?
Me: Prolly. But Daddy won’t like it.
Me: True. He doesn’t like it when we go screwing around with his favorite foods.
Me: Yeah, but I don’t want to go to the grocery store.
Me: Me either.
Me: Screw it. It’ll be amazeballs. And he loves rice so he’ll live.
Me: We’re having Chicken & Sausage Dirty Rice. It’s like Chicken Pilau but with bulk sausage instead of smoked sausage plus green stuff.
Mama: This is good, honey.
Husband: Supper’s good, Buzz.
Angel Baby: I like it!
Daddy don't like change. I thought he and my mom were going to get in a fist-fight when she bought a "better" coffee pot. He might not like change but she doesn't put up with too much lip so sometimes it gets interesting :)
Chicken & Sausage Dirty Rice
3 1/2 cups water
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 whole chicken
1 pound pork sausage
3/4 cup finely diced celery
1 onion, diced
1/2 cup red or green bell pepper, finely diced (optional)
4-5 cloves garlic, minced
3 tablespoons dried parsley or 1/2 cup chopped fresh parsley
2 teaspoons Cajun or Creole seasoning (such as Tony Chachere's)
2 cups uncooked long-grain rice
Remove giblets, etc. from the chicken cavity (if included)*. Clean and rinse chicken well and place in a Dutch oven (or large pot with a tight-fitting lid). Add water, salt, black pepper and red pepper flakes. Bring to a slow simmer over medium heat. Once water begins to boil, reduce heat to medium-low, cover tightly and simmer for 1 hour.
Remove chicken from broth and set aside. Strain broth and measure 4 cups liquid (not rendered fat – the fat will set on top of the broth). Set broth aside.
Remove skin, bones, etc. from chicken. Cut chicken into bite sized pieces and set aside.
Sauté sausage, celery, onion and bell pepper until sausage is cooked through. Add garlic and parsley then stir to combine.
Combine 4 cups broth, chicken pieces, sausage mixture, Cajun seasoning and rice in your Dutch oven (or large pot with a tight-fitting lid). Bring to a boil, cover then reduce heat to medium-low. Cook for 20 minutes, stirring occasionally.
Remove from heat and let sit for 15 minutes or so before serving.