ROUSES_SeptOct2019_Magazine

photo: New Orleans Saints

Dirty Rice (Makes 10 servings, or about 1 pound) WHAT YOU WILL NEED: 3 tablespoons vegetable oil pound pork sausage, removed from casings and crumbled 1 pound chicken livers, finely chopped 1 cup finely chopped yellow onion ¾ cup finely chopped green bell pepper ¼ cup finely chopped celery 2 teaspoons minced garlic teaspoon chili powder 1 teaspoon salt 1 teaspoon ground black pepper 2 cups chicken stock 2 bay leaves 5 cups cooked rice bunch green onions (white and green parts), chopped 3 tablespoons minced fresh parsley HOW TO PREP: In a large, heavy sauté pan or skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the chicken livers and sausage. Cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil and the onion, bell pepper, celery, garlic, chili powder, salt and pepper. Cook, stirring, for 5 minutes. Add the chicken stock and bay leaves, and scrape the bottom of the pan to loosen the fond (browned bits). Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from heat, and remove and discard the bay leaves.

Dirty Bird (Serves 4 Saints fans)

How to Debone a Chicken Start with a 3 - to 4-pound roasting chicken. Place the chicken on a flat surface, breast side up. First remove the legs by making a deep incision at the crease where the thigh meets the body. Run the blade around the thigh until you reach the backbone. Pull back the leg to expose the joint. Slice through the center of the joint and remove the leg. Repeat with the other leg. Next cut off the wings. Make a deep incision along both sides of the breastbone, starting at the hind end and continuing to the wishbone. Cut through the wishbone and run the blade along the breastbone all the way through the wing joint. Pull away the wing and cut through any remaining skin to release it. Run the blade under the breast meat while at the same time pulling it away with your free hand. Then, pop out the breast meat. Trim excess fat and remove the small piece of wishbone.

WHAT YOU WILL NEED: 1 whole chicken, deboned 1 pound dirty rice cup chopped onion Butter Cajun seasoning, to taste Cayenne pepper, to taste White wine or chicken stock 1 tablespoon cornstarch

HOW TO PREP: Preheat oven to 375°F.

Stuff dirty rice mixture into the chicken and sew flaps of skin back together to re-form chicken shape. Place chopped onion in the bottom drip pan of a 2-piece roasting pan. Place the chicken, breast-side up, on the top of the slotted roasting pan. Place a small piece of butter under the skin of each chicken breast. Season chicken well with Cajun seasoning and cayenne pepper. Cover and place in preheated oven for about 45 minutes, then uncover and cook an additional 15 to 30 minutes. Remove pan from oven. Deglaze the drip pan contents on a burner over medium heat with white wine or chicken stock, and reduce. In a small bowl combine cornstarch with 3 tablespoons cold water and whisk until combined. Whisk the cornstarch slurry into the stock mixture and bring to a boil, allowing the sauce to thicken. If the sauce is too thin, add more cornstarch slurry. If it's too thick, add more water. After chicken has rested, top with the gravy and serve with sides of smothered okra, tomatoes and butter beans, if desired.

“ For one, Mom is not allowed to watch. If she watches or listens to the game, they

lose, so…. The other thing is my referee doll that I rip apart when there is a bad call. And Dad has to wear his Packers shirt, and we all wear our Black & Gold. Mind you, Dad loves the Saints and bleeds the Saints, but he has to wear the old Packers T-shirt. ” - E. EARLY ; MY SAINTS SUPERSTITION

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