You will need this recipe for Thursday's recipe. Cajun meets Italy.
1 tablespoon butter
1 tablespoon olive oil
1 cup finely diced andouille sausage (about 2 links)
3/4 cup medium-grain rice
1/3 cup dry white wine
4 cups warm chicken stock, divided
2 ounces cream cheese, room temperature
1/4 cup minced green onion
1 tablespoon chopped fresh thyme
1 tablespoon hot sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic paste
1 teaspoon Worcestershire sauce
In a small Dutch oven, melt butter with oil over medium heat. Add andouille; cook, stirring occasionally until crisp, about 14 minutes. Using a slotted spoon, remove andouille, and let drain on paper towels, reserving drippings in the pot.
Add rice to the pot, and cook over medium heat, stirring constantly, until lightly browned, 2 to 4 minutes. Add wine, and cook, stirring constantly, until liquid has evaporated, about 1 minute. Reduce heat to medium-low, and add one cup warm stock. Cook until bubbles form around edges of pan (do not boil); simmer, stirring frequently, until all liquid is absorbed, about 9 minutes. Repeat procedure with remaining 3 cups of stock, 1 cup at a time, until rice is tender and mixture is creamy.
Stir cream cheese into rice mixture until melted and smooth. Remove form heat, and stir in andouille, green onion, thyme, hot sauce, salt, pepper, garlic paste, and Worcestershire sauce. Spoon mixture onto a large rimmed baking sheet. Cover and refrigerate until completely cooled, about 4 hours or up to overnight.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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