For Mother's Day this year, I asked mom what her top 3 favorite foods were. She said a good steak, Mexican, and Cajun. So I combined the three and made her a delicious meal: Steak with Chimichuri Sauce over Dirty Cajiun Basmati Rice. Plus, Garden Sparkling Cocktails and a Strawberry Basil Galette for dessert! I could never repay my mom for all she's done for me, but I can promise to cook her delicious meals forever!
- 2 slices applewood smoked bacon - finely chopped
- 1/2 lb pork sausage
- 1/2 lb andouille sausage - thinly sliced
- 1 yellow onion - chopped
- 1 orange bell pepper - chopped
- 2 stalks celery - chopped
- Kosher salt
- 4 garlic cloves - minced
- 1 tbsp butter
- 1 lb Basmati rice
- 1 1/2 tsp smoked paprika
- 1 tsp oregano
- 1/4 tsp cayenne
- 2 bay leaves
- 1 tsp Worcestershire
- 2 1/2 cups of low-sodium chicken stock, plus more if needed
- 4 green onions - sliced
- 2 tbsp fresh parsley
1. Heat a large cast iron pot or Dutch oven over medium heat. Add the bacon, pork sausage, and andouille to the pot. Cook for about 7 to 8 minutes or until browned, breaking up the pork sausage into small pieces.
2. Add the onion, bell pepper, celery, and a healthy pinch of kosher salt and pepper. Cook for about 6 minutes or until slightly browned. Add the garlic and cook for another minute or until fragrant.
3. Add the butter and rice to the pot, tossing together for 2 minutes or until rice is fragrant (It has a beautiful, toasty smell that you can't miss!). Add the paprika, oregano, cayenne, and bay leaves and cook for 2 more minutes.
4. Pour in the Worcestershire, stock, and 1 tsp of salt. Bring to a slight boil, simmer, and cover the pot for 15 to 20 minutes or until rice is cooked through and stock is aborbed. Taste the rice and add more salt and pepper if needed. Stir in green onions and parsley.
CHEERS TO HAPPY EATING!!!