1 tablespoon
olive oil
1/2 pound andouille sausage
1 medium onion, chopped
1 red bell pepper, chopped
2 celery sticks, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon each dry mustard, filé powder,
black pepper, and white pepper
1/4 teaspoon cayenne
2 1/3 cups chicken stock
2 cups canned diced tomatoes
(and extra tomato sauce to taste, if desired)
1 cup uncooked rice
6 green onions, sliced
1/2 cup unsalted chicken stock
While pheasants warm up, grease large baking dish. Warm oil in
large skillet over medium heat. Remove andouille from casing,
crumble, and brown, about 10 minutes. Transfer to baking dish.
Reduce heat to medium low and sauté remaining ingredients
except last 5 about 10 minutes. Pour in stock and tomatoes and
bring to boil. (At this point, preheat oven to 375 degrees.) Add
rice, cover, and simmer about 20 minutes until liquid is absorbed.
Stir in green onions.
Spoon rice mixture into baking dish, mixing with andouille. Cover
and set aside. Place pheasants on greased rack in uncovered roasting
pan. Cook breastside down for 15 minutes. Turn breastside up and
cook 40 to 45 more minutes, basting frequently with unsalted stock
and some of the pan juices. Place covered rice dish in oven with
pheasants for the last 15 to 20 minutes to heat.
When pheasants are done, place under a foil tent for 10 minutes
before carving. Serves 4 to 5.
Featured with Roast Pheasant |
Texas Home Cooking
Cheryl and Bill Jamison's
Harvard Common Press
(click
to buy it from Amazon)
Try other recipes -- both traditional and modern -- from the
Jamisons' eminently readable text, which has myriad quips and
anecdotes gleaned from Texas' salty history. In what other cookbook
would you learn that Sam Houston once vilified a political rival
as "nothing but a damn vegetarian"?
Meat & Dairy
butter
1/2 pound andouille sausage
Produce
garlic
6 green onions
medium onion
red bell pepper
celery
Grocery
salt
black pepper
2 cans chicken stock
rice
2 cans diced tomatoes
tomato sauce (optional)
dried thyme
bay leaf
dry mustard
filé powder
white pepper
cayenne
olive oil
|
