swampsnyper
Well-Known Member
Brown sausage in a little oil. Then remove extra oil. Leave the burnt crumbs.
Add onions, bell peppers, mince garlic, and green onions. Cook down a little until things start to water up. Keep stirring scraping the bottom, getting all the crusties from the sausage mixed into the gravy.
Add chicken and season with your favorite spices. Cook until almost falling apart.
Add rice until it looks like the right amount. Measure by the cup as you go. Then double how many cups you used of rice to add that much water. I usually substitute 1/2 of the water needed with chicken broth. Don’t forget to estimate how much juices you had in the pot before you added rice. That goes toward your total water amount.
Taste this mixture and add more seasoning if needed. It should be a little more saltier and spicier than how you want the finish product. The rice will soak it all up and swell so you have to compensate. Stir slowly as you bring back to a boil. When it starts to get thick, turn fire to low and cover for 10-15 min at a low simmer. Check to see if a little water is left at top. This is when you fluff your rice. Dig deep and flip over. Don’t mash.
Turn fire off. Cover and let rest for 30min.
Add onions, bell peppers, mince garlic, and green onions. Cook down a little until things start to water up. Keep stirring scraping the bottom, getting all the crusties from the sausage mixed into the gravy.
Add chicken and season with your favorite spices. Cook until almost falling apart.
Add rice until it looks like the right amount. Measure by the cup as you go. Then double how many cups you used of rice to add that much water. I usually substitute 1/2 of the water needed with chicken broth. Don’t forget to estimate how much juices you had in the pot before you added rice. That goes toward your total water amount.
Taste this mixture and add more seasoning if needed. It should be a little more saltier and spicier than how you want the finish product. The rice will soak it all up and swell so you have to compensate. Stir slowly as you bring back to a boil. When it starts to get thick, turn fire to low and cover for 10-15 min at a low simmer. Check to see if a little water is left at top. This is when you fluff your rice. Dig deep and flip over. Don’t mash.
Turn fire off. Cover and let rest for 30min.
Last edited:
