Best 2 Smoked Sausage And Okra Dirty Rice Recipes

**Indulge in the Savory Symphony of Smoked Sausage, Okra, and Dirty Rice: A Culinary Journey of Southern Delights**

In the heart of Southern cuisine, where bold flavors reign supreme, a culinary masterpiece awaits: Smoked Sausage and Okra Dirty Rice. This delectable dish tantalizes taste buds with its medley of robust ingredients, creating a harmonious blend of smoky, earthy, and piquant notes. Dive into a symphony of flavors, where succulent smoked sausage, tender okra, and fragrant dirty rice dance together in perfect harmony.

Discover the art of preparing this Southern classic with step-by-step instructions and insightful tips. Learn how to achieve the ideal smokiness in your sausage, the perfect texture in your okra, and the ultimate depth of flavor in your dirty rice. Along the way, explore variations of this beloved dish, such as the vegetarian version that swaps smoked sausage for hearty mushrooms, or the spicy rendition that adds a touch of heat with cayenne pepper.

Prepare to embark on a culinary journey that celebrates the rich heritage and vibrant flavors of Southern cooking. With Smoked Sausage and Okra Dirty Rice as your guide, you'll create a dish that will leave a lasting impression on your palate and become a staple in your home cooking repertoire.

Let's cook with our recipes!

SMOKED-SAUSAGE AND OKRA DIRTY RICE

Smoked-Sausage and Okra Dirty Rice image

Categories Rice Side Sauté Mardi Gras Sausage Okra Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

4 1/4 cups water
2 1/2 cups long-grain white rice
1 1/2 teaspoons salt
2 tablespoons vegetable oil
1 lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces
1/2 lb okra, trimmed (discarding stem and blossom end) and thinly sliced crosswise
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, finely chopped
1 3/4 cups low-sodium chicken broth
1/2 teaspoon black pepper
6 scallions, thinly sliced

Steps:

Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
Toss sausage mixture with rice, scallions, and salt and pepper to taste.

SMOKED SAUSAGE AND OKRA DIRTY RICE

Smoked Sausage and Okra Dirty Rice image

This Louisiana dish does not include giblets, but incorporates all of the other standard ingredients including okra and sausage.

Provided by DailyInspiration

Categories Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 1/4 cups water
2 1/2 cups long-grain white rice
salt
2 tablespoons vegetable oil
1 lb smoked link sausage (quartered lengthwise and cut crosswise into 1/2 inch pieces)
1/2 lb okra, stems removed and thinly sliced
2 medium onions, chopped
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2 large garlic cloves, finely chopped
1 3/4 cups chicken stock (or store-bought reduced-sodium broth)
1/2 teaspoon fresh ground black pepper
6 scallions, thinly sliced

Steps:

Bring 4 cups water to a boil in a 4-qt. heavy saucepan. Add rice and 1/2 teaspoons salt and cook, covered, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered for 10 minutes, then fluff rice with a fork and keep covered.
Meanwhile, heat 1 tablespoons oil in a 10-12 inch heavy skillet, preferably cast-iron, over moderately high heat until hot, but not smoking. Add sausage, in two batches, and cook stirring occasionally, until browned, 2-3 minutes per batch; transfer with a slotted spoon to a bowl. Add okra to skillet and cook, stirring occasionally, until browned, 2-3 minutes. Transfer to another bowl.
Heat remaining tablespoons of oil in skillet over moderately high heat until hot, but not smoking. Add onions and bell peppers and cook, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add okra, stock, remaining 1/4 cup water, 1 teaspoons salt, and pepper, bring to a simmer, and simmer, uncovered, stirring occasionally until liquid is slightly thickened and reduced to just below surface of solids, 10-12 minutes.
Stir in sausage and toss with rice , scallions, and salt and pepper to taste.

Nutrition Facts : Calories 467.3, Fat 20.6, SaturatedFat 6, Cholesterol 36.3, Sodium 558.5, Carbohydrate 55.5, Fiber 3, Sugar 4.2, Protein 13.7

Tips and Conclusion

The recipe for Smoked Sausage and Okra Dirty Rice is a flavorful and easy-to-make dish that combines the bold flavors of smoked sausage, okra, and Cajun spices. Here are some tips and a conclusion to help you make the most of this recipe:

Choose the Right Smoked Sausage: Select a smoked sausage that has a smoky, slightly spicy flavor. Andouille sausage or kielbasa are great options.
Use Fresh Okra: Fresh okra adds a slightly crunchy texture and a mild flavor to the dish. If you don't have fresh okra, you can use frozen okra, but be sure to thaw it completely before cooking.
Don't Skimp on the Seasonings: The Cajun seasoning is what gives this dish its signature flavor. Be sure to use a good quality Cajun seasoning blend, and don't be afraid to adjust the amount to your taste.
Cook the Rice Properly: The rice is the base of this dish, so it's important to cook it properly. Rinse the rice before cooking to remove any starch, and then cook it according to the package directions.
Don't Overcook the Vegetables: The vegetables in this dish should be cooked until they are tender but still have a bit of a bite to them. Overcooking them will make them mushy.

In conclusion, Smoked Sausage and Okra Dirty Rice is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its bold flavors and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen!