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Andouille sausage adds spicy heat to dirty rice. Make it really traditional by adding chicken or duck livers as well.
2 tablespoons oil
4 1/2 teaspoons flour
1/2 cup chopped onion
1 cup chopped andouille sausage , removed from casing and chopped in food processor
1 rib celery, chopped
1/4 cup chopped bell pepper
1 1/2 teaspoons minced garlic
1 package ZATARAIN'S® Dirty Rice Mix, Original
2 1/4 cups reduced sodium chicken broth
1/2 cup chopped green onions
1 tablespoon minced fresh parsley
Mix oil and flour in heavy bottomed 6 to 8-quart saucepot. Cook and stir over low heat 5 to 7 minutes or until a dark roux forms. Add onion; cook and stir until browned. Add andouille, celery, bell pepper and garlic; cook and stir until well blended.
Stir in Rice Mix; cook and stir 5 minutes to toast rice. Add chicken broth; bring to boil. Reduce heat to low; cover and simmer 25 minutes.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions and parsley.
Add 1/2 pound chicken or duck livers, minced, after the Rice Mix has been toasted. Cook and stir the livers for 4 minutes before add the broth.
(Amount per serving)