CAJUN DIRTY RICE
The basis for this recipe was from an old "Justin Wilson" cooking show - I've 'tweaked' it over the years into a recipe that never fails - is good and spicy and easy to make. The original recipe called for ground beef and ground chicken gizzards. I prefer the 'lighter' meat taste using the sausage provides, and I was able to cut...
Provided by Marti Baxter
Categories Rice Sides
Time 1h25m
Number Of Ingredients 19
Steps:
- 1. Combine the seasonings (except for Bay Leaves) in a small bowl and set aside.
- 2. Crumble and fry the sausage in the bottom of a Dutch oven (preferably non-stick type). When sausage has browned, drain off most of the grease. If you are using a very lean product, you may even need to add a small amount of vegetable oil to help it fry.
- 3. Add chopped vegetables and garlic, simmer over low heat until celery is tender. Stir in the seasoning mix (except for the Bay Leaves). Add the 2 Tbsp. butter for flavor. Add the chicken broth and stir until any mixture sticking to pan bottom comes loose.
- 4. Add the cooked (or leftover) rice and stir thoroughly. Add Bay Leaves, cover pan, and turn heat to very low. Cook 15 minutes, stir once in a while to keep the mixture from sticking to the bottom of the pan. Remove Bay Leaves and discard when cooking is complete.
- 5. Serve as a side dish with meat and salad - or just with a salad, or it's great even by itself.
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