Louisiana Dirty Rice
1/4 Cup Onion, chopped
1/4 Cup Celery, chopped, leaves, too
1/2 lb. Fresh Andouille or Pork Sausage
In large skillet, brown sausage with the onion and celery until the
sausage is just cooked and crumbled and the vegetables have softened.
If sausage produces excess fat, drain.
If using Jungle Jim's fresh sausage, no need to drain.
To the browned sausage mixture, add:
1 Cup White Long Grain Rice, uncooked
2 Cups Water
1 1/2 Tsp. Ground Cumin
Stir ingredients together and bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes or until rice is
tender.
While your Dirty Rice is simmering . . .
Fat Tuesday Shrimp Creole
2 Tab. Canola Oil or Extra Virgin Olive Oil
1/2 Cup Onion, chopped
1/2 Cup Green Bell Pepper, chopped
1/4 Cup Celery, chopped
Heat oil over medium high heat and sauté vegetables until tender, about
4-5 minutes.
Add:
2 Cloves Garlic, minced
Cook one minute more.
Sprinkle vegetables with:
1 Tsp. Creole Seasoning*
1/4 Tsp. Cayenne Pepper or to taste
Stir mixture thoroughly.
Add:
1 - 14.5 oz. Can of diced tomatoes, undrained
1/4 Cup White wine, water, tomato juice, or tomato sauce
1 Bay Leaf
Bring mixture to a boil.
Cover, reduce heat to low and simmer 10 minutes.
Add:
1 lb. Fresh, raw Shrimp, cleaned, shelled, and deveined
Simmer, covered, 4-5 minutes or until shrimp is opaque.
Remove Bay leaf and discard.
Check seasoning and add salt and pepper and additional spice to taste.
(Some Louisiana cooks swear by adding a pinch of sugar and a dash of hot
sauce at the end of the dish!)
Sliced Green Onion and Chopped Fresh Parsley
Spoon Dirty Rice into a low bowl or plate and top with Shrimp Creole.
Sprinkle chopped green onion and parsley over top and serve.
Don't forget a bottle of hot sauce for the table!
Makes 4 scrumptious dinner servings.
Source: Recipes from WCPO.com, the Web site of WCPO-TV in Cincinnati, Ohio
