Cajun-Style Pork Sausage Dirty Rice

Name: Cajun-Style Pork Sausage Dirty Rice with Smoky Red Pepper Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Jasmine Rice; 1 unit Chicken Stock Concentrate; 1 unit Yellow Onion; 2.5 ounce Celery; 1 unit Bell Pepper; 2 unit Scallions; 9 ounce Italian Pork Sausage Mix; 1 tablespoon Cajun Spice Blend; 1 teaspoon Hot Smoked Paprika; 4 tablespoon Smoky Red Pepper Crema; Salt; Pepper; 2 teaspoon Cooking Oil

with Smoky Red Pepper Crema

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Flavor and spice abound in this kickin’ Cajun-style rice bowl packed with piquant pork sausage. It’s infused throughout with the smoky, earthy flavor of paprika and the unmistakable savoriness of the “holy trinity” (in this case, sautéd celery, bell pepper, and scallion whites). In fact, this hearty, delicious dish isn’t just warming; it brings the bayou right to your dinner table.

Tags:

New

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

¾ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

1 unit

Yellow Onion

2.5 ounce

Celery

1 unit

Bell Pepper

2 unit

Scallions

9 ounce

Italian Pork Sausage Mix

1 tablespoon

Cajun Spice Blend

1 teaspoon

Hot Smoked Paprika

4 tablespoon

Smoky Red Pepper Crema

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories750 kcal

Fat35 g

Saturated Fat13 g

Carbohydrate82 g

Sugar8 g

Dietary Fiber2 g

Protein27 g

Cholesterol95 mg

Sodium1490 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

Instructions

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 4.

• Wash and dry produce. • Halve, peel, and dice onion into ¼-inch pieces. Dice celery into ¼-inch pieces. Halve, core, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until translucent, 1-2 minutes. • Remove sausage* from casing if necessary; discard casing. Add sausage to pan along with celery, bell pepper, scallion whites, Cajun Spice Blend, and paprika. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.

• Increase heat under pan with sausage mixture to high. Add another drizzle of oil and cooked rice; stir until well combined and warmed through. Taste and season with salt and pepper. Remove from heat. • Divide dirty rice between bowls. Drizzle with smoky red pepper crema and sprinkle with scallion greens. Serve.

Pork Sausage is fully cooked when internal temperature reaches 160°.