dirty rice

Name: Dirty Rice
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: Cajun/Creole
Ingredients: 1 pound(s) ground chuck; 1/2 pound(s) johnsonville® italian hot sausage; 1 cup(s) yellow onion finely chopped; 3/4 cup(s) green bell pepper finely chopped; 1/4 cup(s) celery finely chopped; 2 teaspoon(s) garlic minced; 2 tablespoon(s) emeril creole essence; 1 teaspoon(s) black pepper ground; 2 cup(s) chicken broth low sodium; 2 - bay leaves; 3 cup(s) rice cooked; 1/4 cup(s) parsely fresh

29 Pinches 1 Photo

Teresa Pendino

Lumberton, TX

Updated on Jan 10, 2016

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

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 pound ground chuck
1/2 pound johnsonville® italian hot sausage
1 cup yellow onion finely chopped
3/4 cup green bell pepper finely chopped
1/4 cup celery finely chopped
2 teaspoons garlic minced
2 tablespoons emeril creole essence
1 teaspoon black pepper ground
2 cups chicken broth low sodium
2 - bay leaves
3 cups rice cooked
1/4 cup parsely fresh

How To Make dirty rice

Step 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.

Step 2

In a large, heavy saute pan, over medium-high heat. brown ground chuck and sausage, about 6 minutes. Drain
Step 3

Add the onion, bell pepper, celery, garlic, Essence and cook, stirring, for 5minutes.
Step 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.
Step 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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