Cornbread Rice | Imamother

Amarante

Fri, Feb 16 2024, 4:06 pm

This was good with a simple chicken recipe. It is a bit like a really good stuffing/dressing served with turkey. it has rice, cornbread and sausage - what could be bad?

Cornbread Rice

Excerpt From: Dogg Stevens Achilleos - Snoop Dogg Presents Goon with the Spoon

What is cornbread rice? Make it and find out.

SERVES 6 TO 8

1 tsp vegetable oil
8 oz [230 g] sweet Italian sausage, casings removed - I used Jacks brand
3 Tbsp unsalted butter - I used olive oil but could sub vegan butter
1 medium sweet onion, diced
1 green bell pepper, diced - I used red pepper
1 cup [120 g] diced celery
3 garlic cloves, minced
2 Tbsp finely chopped fresh sage
1 tsp Creole seasoning
2 cups [480 ml] low-sodium chicken broth
1 lb [455 g] cornbread, broken into ½ in [13 mm] crumbles (about 5 cups)
2 cups [240 g] cooked long-grain rice, cooled
2 eggs, lightly beaten

1. Preheat the oven to 350°F [180°C]. Grease a 9 by 9 in [23 by 23 cm] square baking dish.

2. In a large skillet over medium-high heat, warm the vegetable oil. Add the sausage and cook until well browned, 8 to 10 minutes, using a spatula to break up the meat into small pieces. Transfer to a bowl and set aside.

3. Turn down the heat to medium and melt the butter or olive oil. Add the onion, bell pepper, and celery and cook until tender, 8 to 10 minutes, stirring occasionally. Add the garlic, sage, and Creole seasoning and cook until fragrant, about 1 minute. Return the sausage to the skillet, add the chicken broth, increase the heat to medium-high, and bring to a simmer.

4. In a large bowl, combine the cornbread, rice, and eggs. Fold in the sausage mixture, then transfer to the prepared baking dish. Bake until the top is golden brown, about 30 minutes. Let cool for 5 minutes before serving.