DIRTY RICE
A Southern Favorite! Serve as the main course or a side. Emeril's Essence is the perfect combo seasoning blend for this dish. (recipe included) Serving size 1 cup, Calories 291, Total Fat 18g, Sat Fat 7g, Chol 61mg, Sodium 789mg, Potassium 88mg, Total Carbs 23g, Dietary Fiber 1g, Sugars 3g, Protein 17g, Vit A 13%, Vit...
Provided by Teresa Pendino
Categories Rice Sides
Time 50m
Number Of Ingredients 12
Steps:
- 1. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yields: about 2/3 cup Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
- 2. In a large, heavy saute pan, over medium-high heat. brown ground chuck and sausage, about 6 minutes. Drain
- 3. Add the onion, bell pepper, celery, garlic, Essence and cook, stirring, for 5minutes.
- 4. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes.
- 5. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
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