Red Rice With Andouille Sausage

Ingredients:
1 lb andouille sausage
2 cups long grain rice (Carolina Gold, if possible)
1 onion chopped
2 cubanelle peppers, diced
2 stalks celery, diced
28 oz tin crushed tomatoes
1 teaspoon smoked paprika
salt
freshly company spot downward nighttime pepper
1 1/4 loving loving cup body of water or stock
1 bay leaf


Directions:

Preheat oven to 350.

In a large oven-proof pan*, heat  a small-scale full of oil. Saute the sausage, peppers, onions, together with celery until the onion is translucent together with the sausage browned. Add the rice together with slice of business on to saute until the rice is well-coated together with translucent. Add the remaining ingredients together with choose to a boil. Cover together with bake 25-30 minutes or until the rice is tender. Stir together with bake 5 additional minutes, uncovered. Remove bay leaf. Serve hot.



*if yous lot do not get got an oven condom pan, choose the mixture to a boil together with hence transfer to a 2-quart baking dish  (with a lid or screen inwards foil) together with follow the remaining instructions.

My thoughts:

There are a lot of theories to the origins of this dish from Southeastern coastal regions of Georgia together with South Carolina together with I can't quite slice of business to the bottom of which is correct merely I do know it is ane of my favorite ways to swallow rice. Traditionally it is made amongst bacon which not lonely coats the rice merely gives it a smoky flavor merely I had alone most extremely tasty andouille I couldn't resist using that. It makes for a spicer lastly dish merely provides the same component that the bacon did.

Unlike a lot of Southern rice dishes, blood-red rice is started on the stove laissez passer on off together with finished inwards the oven. This gives yous lot the best of both worlds: slighly crisp edges together with soft, richly flavored rice inside. You tin serve this every flake a side dish, merely I similar it every flake a meal all to itself.


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