Red Rice Amongst Andouille Sausage

Ingredients:
1 lb andouille sausage
two cups long grain rice (Carolina Gold, if possible)
1 onion chopped
two cubanelle peppers, diced
two stalks celery, diced
28 oz tin crushed tomatoes
1 teaspoon smoked paprika
salt
freshly solid seat down dark pepper
1 1/4 loving cup H2O or stock
1 bay leaf


Directions:

Preheat oven to 350.

In a large oven-proof pan*, heat  a pocket-size total 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 piece of occupation on to saute until the rice is well-coated together with translucent. Add the remaining ingredients together with convey to a boil. Cover together with bake 25-30 minutes or until the rice is tender. Stir together with bake five additional minutes, uncovered. Remove bay leaf. Serve hot.



*if you lot practice non accept an oven rubber pan, convey the mixture to a boil together with therefore transfer to a 2-quart baking dish  (with a lid or comprehend 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 piece of occupation to the bottom of which is right but I practice know it is ane of my favorite ways to swallow rice. Traditionally it is made alongside bacon which non alone coats the rice but gives it a smoky season but I had only about extremely tasty andouille I couldn't resist using that. It makes for a spicer lastly dish but 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 you lot the best of both worlds: slighly crisp edges together with soft, richly flavored rice inside. You tin serve this every bit a side dish, but I similar it every bit a repast all to itself.