Cajun-Spiced Grilled Grouper with Andouille Sausage Dirty Rice

Cajun-Spiced Grilled Grouper with Andouille Sausage Dirty Rice ingredients

• 1.5 lbs Grouper Fillets
• 2 tbsp Cajun Seasoning
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Long Grain White Rice
• 2 cups Chicken Broth
• 8 oz Andouille Sausage
• 1 Celery Stalk
• 1 Green Bell Pepper
• 1/2 Yellow Onion
• 3 Garlic Cloves
• 1 tbsp Tomato Paste
• 1 tsp Worcestershire Sauce
• 1/4 cup Fresh Parsley, chopped
• 2 Green Onions, sliced

How to make Cajun-Spiced Grilled Grouper with Andouille Sausage Dirty Rice

1. Prepare the Dirty Rice: Rinse 1 cup long grain white rice under cold water until the water runs clear; set aside. In a medium saucepan, bring 2 cups chicken broth to a boil, then add the rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Keep covered off the heat.
2. While the rice cooks, dice 8 oz Andouille sausage into 1/4-inch pieces. Heat a large skillet over medium-high heat and cook the sausage until browned and crispy, about 5-7 minutes. Remove sausage with a slotted spoon, leaving rendered fat in the skillet.
3. Dice 1 celery stalk, 1 green bell pepper, and 1/2 yellow onion into small pieces (the 'holy trinity'). Mince 3 garlic cloves. Add the diced vegetables to the skillet with the sausage fat and cook over medium heat for 8-10 minutes, stirring occasionally, until softened.
4. Stir in 3 minced garlic cloves and 1 tbsp tomato paste into the skillet with the vegetables. Cook for another 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
5. Add the cooked Andouille sausage back to the skillet. Stir in 1 tsp Worcestershire sauce, then fold in the cooked rice. Mix well until everything is combined and heated through.
6. Season the dirty rice with salt and black pepper to taste. Stir in 1/4 cup chopped fresh parsley. Remove from heat and keep warm, covered.
7. Prepare the Grouper: Pat 1.5 lbs grouper fillets dry with paper towels. Drizzle with 2 tbsp olive oil and season both sides generously with 2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
9. Place the seasoned grouper fillets on the hot grill. Grill for 4-6 minutes per side, depending on thickness, until the fish flakes easily with a fork and has an internal temperature of 145°F.
10. Carefully remove the grilled grouper from the grill using a sturdy spatula.
11. Serve the Cajun-Spiced Grilled Grouper immediately alongside generous portions of the Andouille Sausage Dirty Rice.
12. Garnish each plate with 2 sliced green onions for a fresh finish.

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