Photo: Tara Sgroi; Styling: Angie Mosier
Prep: 15 minutes; Cook: 56 minutes. For this recipe, Matt and Ted give a classic Cajun dish a Lowcountry spin by adding okra.
How to Make It
Step 1
Combine okra and 1/2 teaspoon salt in a large bowl.
Step 2
Heat oil in a 6-quart ovenproof Dutch oven over medium-high heat. Add sausage, and cook 6 minutes or until lightly browned. Transfer sausage into bowl with okra using a slotted spoon.
Step 3
Add livers to pan, adding more oil if pan is dry, and cook 4 minutes or until firm and cooked through. Add livers to okra mixture, and set aside.
Step 4
Add onion and garlic to pan, adding more oil if pan is dry, and cook, stirring occasionally, 5 minutes or until soft and golden brown.
Step 5
Stir in remaining 1 1/2 teaspoons kosher salt, rice, and next 4 ingredients. Cook, stirring constantly, 2 to 3 minutes or until rice and garlic are fragrant. Add wine, stirring to loosen browned bits from bottom of pan. Stir in broth. Bring to a boil, remove from heat, and stir in reserved okra mixture.
Step 6
Cover and bake at 375° for 35 to 40 minutes or until liquid is absorbed and rice is tender.
