D is for: Dirty Rice
DIRTY RICE (Northwest Style)
Servings: 4 - 6 main courses; 6 - 8 side dishes
Total Time to Complete Recipe: 30 min
Active cook/prep time: 30 min
Special Equipment Needed:
I was first introduced to Dirty Rice when traveling frequently to New Orleans. If memory serves me right, many old dishes of the historical Deep South were dishes made with easily available and very inexpensive ingredients. I would assume Dirty Rice fits right in with that theory. It is traditionally a cajun meal made with gizzards & gibblets, the "holey trinity" (onion, celery, bell pepper), and white rice. The name is from the finished product - the gizzards & gibblets would crumble down, leaving a gritty dark "dirty" look to the rice.
That being said, no matter how good traditional Southern-style Dirty Rice is, I cannot cannot get myself to purchase and use gizzards and/or gibblets. I'm sorry. I've had Dirty Rice in Louisiana and it's delicious. But I just can't get myself to make it that way in my home. So, this recipe is a take on Dirty-Rice from a girl who grew up in the Northwest. I use sausage instead of gibblets and I didn't even put in onion, celery or bell peppers (gasp!!). It didn't come out as "dirty" looking as the real stuff, but in a new way was just as amazing. This was gobbled up by my husband and both my (very overly picky) kiddos. It is surprisingly tasty and super easy. You can modify the recipe very easily (I'll add suggestions in the Tips & Tricks below) - you can make it healthy and mild, or super unhealthy and spicey!
Now, I know that anyone from the South who has had Dirty Rice is going to find this rec ipe and slaughter my name for even calling this Dirty Rice... I even thought of calling it Dingy Rice, but didn't think that made it sound any better. I admit faster than anyone that this isn't your standard dirty rice, but it's great nonetheless and you can easily pick out the similarities between the two. (Disclaimer enough?)
TIPS & TRICKS
- Ground Meat: a good ground pork sausage works best for this recipe, but I used turkey kielbasa and it was fabulous.
- Spices: because this meal was for my little kiddos, I used the minimum amount of cajun seasoning possible (1/2 tsp) that would keep it mild enough they'd still eat it, and yet flavorful enough it didn't get lost. For heat lovers, I'd go up to 1 1/2 tsp of cajun seasoning and perhaps even add in hot sausage instead of regular.
- This recipe is a great base for what could become... really anything you want. Toss in some cooked veggies, or add the holey trinity (when sauteing your ground meat).
- If you don't have Cajun Seasoning, you can make your own by combining the following dried herbs & spices. Store cajun seasoning in airtight container. (Recipe: Emeril Lagasse)
- 2 Tbs each: Salt & Garlic Powder
- 1 Tbs each: Black Pepper, Onion Powder, Cayenne Pepper, Oregano, Thyme
INGREDIENTS
2 Cups uncooked White Rice
1 lb Ground Sausage (see Tips & Tricks), removed from casings
4 - 6 Green Onions
1/2 tsp Chicken Bouillon/Base
1/4 Cup Water
1/2+ tsp Cajun Seasoning (see Tips & Tricks)
DIRECTIONS
- Cook rice per package instructions.
- While rice is cooking, chop green onions - making sure to seperate white bottoms from soft green tops.
- Spray a large skillet/wok with non-stick cooking spray. Add ground sausage and onion whites. Saute until sausage is browned, breaking into very small pieces as it cooks.
- Add chicken bouillon/base, cajun seasoning and water. Stir until combined, and remove from heat. Stir in soft onion greens and cooked rice.
- Serve warm.
I look forward to trying to recipe, but just wanted to say that this picture is cookbook quality! Love it!
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