I need a good recipe for

[alexcat.livejournal.com]

Dirty Rice. I like it rather mild like Bojangles and I absolutely will not eat it made of chicken livers or gizzards, even though I have found several recipes that say Bojangles uses gizzards. Um, no, it's sausage.

Anyhow, if you've got Dirty Rice recipes, post 'em!

Comments

[silver-trails.livejournal.com]

What is dirty rice?

[alexcat.livejournal.com]

It's a Cajun dish from New Orleans and it would seem to be rice, pork sausage, red pepper flavor, some onion and a few other things. Evidently its a bit of a kitchen leftover type thing for Cajun cooks.

[silver-trails.livejournal.com]

Oh, I see...

[faramirhaldir.livejournal.com]

This is not my recipe; I grabbed it off the web. But I have made it several times and love it. No gizzards or livers. Yuck!

12 ounces pork sausage with sage
1 tablespoon extra-virgin olive oil
1/4 cup finely diced onion
1/4 cup finely diced celery
1/2 green bell pepper, finely diced
1 teaspoon poultry seasoning
1 (6-ounce) package original long grain and wild rice, with seasoning packet
2 1/3 cups low sodium chicken broth

In a 10-inch frying pan over medium-high heat, brown the sausage, breaking up the meat with a fork into little pieces. Drain the grease, remove sausage to a bowl, and set aside.

Add the olive oil to the frying pan over medium heat. When oil is hot add the onion, celery, and bell pepper. Cook until vegetables are soft, but not brown, about 3 to 5 minutes.
Return the sausage to the pan, add poultry seasoning and stir to combine. Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly, for 25 minutes.

[alexcat.livejournal.com]

Looks good! Want to post it as regular post? I will try it.

[larianelensar.livejournal.com]

heh. I just saw that commercial for Zataran's and was wondering what dirty rice was...good timing.