Those who enjoy gumbo without seafood will love this recipe for chicken and andouille sausage gumbo.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 1 mins |
| Total Time: | 1 hr 11 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ½ cups water, divided
- ½ cup wild rice
- ¼ cup brown rice
- 1 cup pitted and sliced cherries
- ½ cup brown sugar
- ¼ cup sliced almonds
- ½ cup sliced celery
- ⅓ cup fresh orange juice
- 2 tablespoons red wine vinegar
- 1 teaspoon grated orange zest
Instructions
- Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
- Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
- Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.
- Substitute frozen cherries for the fresh cherries if desired.
Reviews
This worked well with a blended brown and wild rice mix that was already packaged. I rinsed the rice to remove starch dust, boiled (and simmered) for 30 min and drained then cooled. I was out of oranges so didn’t included. Chopped fresh almonds worked fine. I used frozen cherries and simmered in a lg frying pan with sugar and almonds. The frozen cherries were juicy, and I ended up sieving out the solids and boiling part of the remaining liquid to a syrup. (I did this because the cherries would burn otherwise, and I had so much liquid that I saved some for another use.) When everything was cooled a bit, I combined with celery and a few chopped sweet onion pieces. The result was fabulous! This also cut down on the number of pots.
8.22.18 You do have a lot of pans for a side dish clean up, but I think it’s worth the effort. I didn’t deviate at all from this recipe, and the only thing that I would change would be to cut back on the brown sugar, but admittedly, that’s probably personal taste preference. You get a nice chew from the wild rice, a good crunch from the celery and almonds, the red wine vinegar perks it all up, and the OJ and zest brighten the overall flavor. I think this would be awesome with roast pork. This is just a really nice rice dish that I wouldn’t hesitate to serve to company. TANYABOP, thanks for sharing your friend’s recipe, and I must say this is quite a treat for a weekly poker game.