1 lb pork andouille sausage, sliced crosswise 1/3 inch thick
1 Tbsp vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
3 scallions, finely chopped
2 cloves of garlic, finely chopped
2.5 cups long-grain white rice
1 (28-oz) can diced tomatoes
3.5 cups water (we used stock)
1 Tbsp Old Bay seasoning (see below for how to make your own).
Cook sausage in oil in a wide 6-8 qt pot over medium-high, stirring occasionally, until golden-brown. Transfer to a bowl with a slotted spoon.
Cook peppers, celery, onion, scallions, garlic, old bay, and 1/2 tsp salt in fat remaining in pot, stirring occasionally, until golden-brown, 10-12 min. Stir in rice, sausage, tomatoes with their juice, water (or stock), 1 tsp salt, and 1/2 tsp pepper and bring to a rolling boil.
Reduce heat and cook at bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 min.
Old Bay Seasoning:
Cook sausage in oil in a wide 6-8 qt pot over medium-high, stirring occasionally, until golden-brown. Transfer to a bowl with a slotted spoon.
Cook peppers, celery, onion, scallions, garlic, old bay, and 1/2 tsp salt in fat remaining in pot, stirring occasionally, until golden-brown, 10-12 min. Stir in rice, sausage, tomatoes with their juice, water (or stock), 1 tsp salt, and 1/2 tsp pepper and bring to a rolling boil.
Reduce heat and cook at bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 min.
Old Bay Seasoning:
- 1 Tbsp. ground bay leaves
- 2-1/2 tsp. celery salt
- 1-1/2 tsp. dry mustard
- 1 tsp. ground black pepper
- 1/2 tsp. ground white pepper
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp. ground allspice
- 1/2 tsp. ground ginger
- 1 tsp. paprika
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground mace
- 1/4 tsp. ground cardamom
Cheddar Corn Muffins with Jalapeño Butter
For Muffins
5 Tbsp unsalted butter, melted and cooled, plus 1 Tbsp, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup corn
1.25 cups well-shaken buttermilk
1 large egg
1.75 cups grated sharp cheddar, divided
Making the muffins: Preheat to 425°.
Brush muffin cups with softened butter
Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1.5 cups cheese.
Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a toothpick inserted into a muffin comes out clean, about 20 min.
For Jalapeño Butter
Making the muffins: Preheat to 425°.
Brush muffin cups with softened butter
Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1.5 cups cheese.
Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a toothpick inserted into a muffin comes out clean, about 20 min.
For Jalapeño Butter
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds
Making jalapeño butter:
Stir together butter, jalapeño, and 1/4 tsp salt. Serve with muffins.
Making jalapeño butter:
Stir together butter, jalapeño, and 1/4 tsp salt. Serve with muffins.
Green Beans with Vinaigrette
Boil the beans.
Vinaigrette
1 Tbsp Dijon Mustard
2 Tbsp white wine vinegar
7 Tbsp olive oil
Mix mustard and vinegar in a boil. Whisk in the oil. Pour over the cooked beans.
Mix mustard and vinegar in a boil. Whisk in the oil. Pour over the cooked beans.
