Cajun-Style Pork Sausage Dirty Rice
with Smoky Red Pepper Crema
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
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°.
