You know, that kind of sore throat, stuffy head situation. Not so fun.
Last night, I made my “sick wife” demands. “Honnnnneeeeeyyyyy, will you please go get me some pho??? I neeeeeeeeddd pho.”
He did. And it was delicious. Pho (doused with a good amount of sriracha, of course) can cure all ills. Well, at least temporarily. The spicy broth has the magical ability to clear my head, and my nose, and get me back in the saddle.
But the show must go on. Or, in this case, the husband must be fed.
I faintly recall my mom making dirty rice when we were growing up. There may or may not have been a certain box mix involved. Box or no box, I love the cajun flavors and one-pot meal potential.
Oh, and then there’s the spice. Pho isn’t the only way to get my spice fix. This dirty rice can be as hot or as mild as you like, and I love the smoky spice of the andouille sausage.
It’s just enough heat to wake up my tired sinuses, and easy enough to make when I’m not feeling so hot.
I need to get feeling better because my husband and I have a hot date in the city this weekend. I won a one-night hotel stay at Hotel Monaco in Seattle, part of one of my very favorite hotel groups, Kimpton. We’re looking forward to it because we definitely need a little getaway.
Now, just to get better…back to bed for me!
Dirty Rice with Andouille Sausage
Makes 8-10 generous servings
2 cups uncooked long-grain rice
4 cups chicken broth, with 1 cup reserved
3 Tbs. olive oil
1 medium onion, diced
2 cloves garlic, peeled and minced
1 stalk celery, chopped into 1-inch pieces
1 green pepper, chopped
1/4 tsp. cayenne pepper
3/4 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. sweet paprika
1/2 tsp. cumin
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1 pound cooked smoked andouille sausage or other spicy smoked sausage, sliced lengthwise and chopped into 1-inch pieces
1 can kidney beans, washed and drained
4 green onions, white and green parts, chopped
In a large pot, bring 3 cups of chicken broth to a boil. Add the rice, cover, reduce heat to low and let simmer until the rice has absorbed all the liquid, about 15-20 minutes (depending on your brand of rice).
Meanwhile, combine cayenne pepper, salt, pepper, paprika, cumin, oregano and thyme in a small bowl. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add the onions, green pepper and celery. Saute until the vegetables have softened, about 10 minutes. Add the garlic, stir, and cook about 1 minute more.
Add in spices and the remaining cup of chicken broth. Stir in the sausage and the beans and simmer until slightly reduced, about 5 minutes.
Pour the vegetable and sausage mixture into the rice and stir to combine. Stir in the green onions.
If you’re sensitive to spice or serving this to kids, you may wish to omit the cayenne pepper or use a milder sausage.