Difficulty: Easy - for beginners
Serves: 4-6 Servings
â€¢1 quart Cajun Grain Rice
â€¢ 4 tablespoons olive oil, in all
â€¢ 8 cloves garlic, minced, in all
â€¢ 6 tablespoons ginger, peeled and minced, in all
â€¢ 2 quarts store-bought chicken stock
â€¢ 1 pound breakfast sausage
â€¢ 1 pound tasso, cut into ½-inch pieces
â€¢ 2 tablespoons Szechuan pepper, ground
â€¢ 2 cups scallions, chopped
In a large pot, toast rice in 2 tablespoons of oil over high heat for about 5 minutes. Add half the garlic and ginger, sweat for about 1 minute. Add chicken stock and bring to a boil. Cover; cook over low heat for 20 minutes. Remove from heat; fluff with a fork. Set aside.
In a wide pot, brown breakfast sausage over high heat with remaining 2 tablespoons oil; breaking it into bite-sized pieces as it browns. When brown, add tasso and cook until caramelized, about 10 minutes. Add Szechuan pepper and toast. Reduce heat to medium-high; add remaining garlic and ginger and cook until softened, about 3 minutes. Fold in cooked rice; add chopped scallion.