Quote:
1lb andouille
3-4 goose breasts
2 onions chopped
2 bells chopped
3 celery sticks
10-15 garlic cloves (yap) minced
Tony's
4tbsp butter
2 bay leaves
Sauté all that on med/high in the butter til you get the good stuff on the bottom of the pot (kinda carmelized vegetables and get some gre-meeees)then throw in;
6 cups chicken broth
2 tomatoes - skinned, seeded and chopped
Louisiana gold, I put about a tbsp or so
A little more Tony's, sea salt and a little black pepper
Stir good and bring to a boil then toss in 3 cups of long grain. Stir dat and turn fire to low and let it set with the lid on for about 10-15 mins (don't look).
After 10-15 mins stir it up real good and cover for another 10-15. Start watching and kill the fire when you like the consistency.
Modifying have less broth, or more rice than what I have above to make I perrrrrrfect.
Tip it on back.
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Looks good, I would eat it.
Thats 6.3 cups of liquid not counting the water from the tomatoes/other veggies or the oil from the andouille. You could add more rice and that would help or just scale back your broth. I don't know if you did but after everything is cooked down I add my liquid, let it come to a boil, add my rice let it come back to a boil. When the rice starts to jump to the top of the liquid and starts "popping" Meaning splitting legnthwise. I turn my fire down to low, cover let it cook 25 minutes. Then I take the fire off, rmove the lid, fold it in about 4 times, put the lid back on and let it sit for 15 minutes covered. I been doing that the last 10-12 times and it has been coming out perfect.