My great-grandmother was born in Louisiana, so I like to believe I have a little Creole in me! My family enjoys gumbo, jambalaya, red beans & rice, and other dishes from that region. This dirty rice recipe has proven to be a crowd pleaser… both kids asked for more!
Over the years, I’ve looked up various recipes. This simple rendition is my own!
Ingredients:
- 1 lb (a roll) of ground pork sausage
- 1.5 cups of white rice
- 1 yellow onion
- 1 green pepper
- Celery (about as much as the rest of the veggies when chopped…3 stalks?)
- Creole seasoning
- Chicken broth (I used bouillon powder + water)
First, like most Creole and Cajun recipes, we start with sautéing the “holy trinity”…onions, green peppers, and celery.
Once those cook down a bit, add the ground sausage.
After the sausage is browned, season with a generous sprinkling of Creole seasoning. I’ve been using the salt-free version lately, but use your favorite!
Finally, add the uncooked rice and chicken stock. Again, I mixed my own broth according to the chicken bouillon powder instructions.
Bring to a boil, the simmer for about 20 minutes. Stir occasionally to make sure the rice doesn’t stick to the bottom of the pot. You’ll know when it’s done…much like plain rice. About 20 minutes should do it, though.
Fluff and enjoy! I served this as a side item next to baked chicken tenders and collard greens. (No…you won’t be getting a collard greens recipe from me…I’m struggling with this dish! 😕)
Let me know if you decide to prepare this soon!
Semi-Reluctant Homemaker 