Dirty Rice

Teresa Pendino


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 C 27%, Calcium 1%, Iron 13%

Serving Suggestion: Green Beans & Cornbread

pinch tips: How to Use a Meat Thermometer






20 Min


30 Min


Stove Top


1 lb
ground chuck
1/2 lb
johnsonville® italian hot sausage
1 c
yellow onion finely chopped
3/4 c
green bell pepper finely chopped
1/4 c
celery finely chopped
2 tsp
garlic minced
2 Tbsp
emeril creole essence
1 tsp
black pepper ground
2 c
chicken broth low sodium
bay leaves
3 c
rice cooked
1/4 c
parsely fresh

Directions Step-By-Step

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.
In a large, heavy saute pan, over medium-high heat. brown ground chuck and sausage, about 6 minutes. Drain
Add the onion, bell pepper, celery, garlic, Essence and cook, stirring, for 5minutes.
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.
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.

About this Recipe

Course/Dish: Beef, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole
Hashtags: #rice, #ground, #creole, #beef