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Dirty Rice

post #1 of 9
Thread Starter 
A fried gave me his dirty rice recipe after we had it while fishing in Canada and I have to say it's become one of my all time favorites. Brown 2 pounds of sausage (your choice). Leave drippings in pan and remove sausage to drain. Recipe calls for chicken liver as well but that didn't make it in this time. uvere4uq.jpg Onion, celery, green pepper, and garlic sautéed in sausage drippings. qyju3eva.jpg Add 2 chopped tomatoes, chicken stock, browned sausage, and rice cooked with chicken stock and a small can of diced tomatoes with green chiles. Simmer one hour. Season to taste. rehegahe.jpg Ready to eat with sour cream, green onion and cilantro to top it off. zary3yse.jpg Makes for a fantastic meal and one I'm already excited to make again. Enjoy!
post #2 of 9

wow that looks really good. Adding it to my ever growing list of recipes to try! 

post #3 of 9
Thread Starter 
Thanks! My only complaint is that I didn't make enough for left overs. mad.gif
post #4 of 9
That looks like really good.....jambalaya. 😄Whatever the name, I think I might have to try it. Thanks for posting it!
post #5 of 9
Thread Starter 
Thanks! I agree, it's definitely closer to jambalaya, but thats the name the recipe had when given to me. Maybe Ill make some of my own tweaks and give it a name of my own. I used 1 quart chicken stock total and that cut it pretty close, I think I would use more in the future or cut the rice back a bit (dry rice qty was 2 cups). Other than that I wouldn't change anything unless I wanted to try different types of sausage or crank up the spiciness. BTW I've been using jasmine rice in place of white rice for a couple years now and would never go back. Much better all around IMHO.
post #6 of 9

Wow, that looks very tasty! Thanks for posting, gonna add this to my list for sure!

post #7 of 9
Quote:
Originally Posted by berninga87 View Post

Thanks! I agree, it's definitely closer to jambalaya, but thats the name the recipe had when given to me. Maybe Ill make some of my own tweaks and give it a name of my own. I used 1 quart chicken stock total and that cut it pretty close, I think I would use more in the future or cut the rice back a bit (dry rice qty was 2 cups). Other than that I wouldn't change anything unless I wanted to try different types of sausage or crank up the spiciness. BTW I've been using jasmine rice in place of white rice for a couple years now and would never go back. Much better all around IMHO.

Yeah... we switched to Jasmine rice several years back and love it. Not as starchy, but still sticks together.

post #8 of 9

You got nice color on that dish, it looks good.  :drool  

I have come to prefer brown rice, but I have not converted my jambalaya over to using it.  Maybe instant brown rice would be a better first step for me.  :pot:

post #9 of 9

Gracias for the recipe. Looks quite good!:Looks-Great:

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