Name: Smoked-Sausage and Okra Dirty Rice
Yield: Makes 8 servings
Ingredients: 4 1/4 cups water; 2 1/2 cups long-grain white rice; 1 1/2 teaspoons salt; 2 tablespoons vegetable oil; 1 lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces; 1/2 lb okra, trimmed (discarding stem and blossom end) and thinly sliced crosswise; 2 medium onions, chopped; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; 2 large garlic cloves, finely chopped; 1 3/4 cups low-sodium chicken broth; 1/2 teaspoon black pepper; 6 scallions, thinly sliced

Image may contain Plant Food and Stuffing

Smoked-Sausage and Okra Dirty RiceAndrea Fazzari

Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice.

Active time: 45 min Start to finish: 1 hr

Cooks' note:

Sausage mixture and rice (not combined) can be made 1 day ahead and cooled completely, then chilled separately, covered. Reheat rice in a steamer rack or large sieve set over simmering water, covered, until hot, about 15 minutes. Heat sausage mixture in a large saucepan over moderate heat, covered, stirring occasionally, until hot, then toss with rice and scallions.