Dirty rice (olin jaffrion)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooking oil |
| 1 | cup | Flour |
| 2 | larges | Onions; chopped fine |
| 2 | Stalks celery; chopped fine | |
| 1 | large | Bell pepper; chopped fine |
| 3 | Cloves garlic; whole | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Red pepper |
| ½ | teaspoon | French's shrimp spice; ground |
| ½ | pounds | Pork sausage |
| 2 | pounds | Lean beef; double ground |
| ½ | Bunch green onions; white and green parts; separated and chopped | |
| ½ | teaspoon | Kitchen Bouquet |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | cup | Parsley; chopped |
| 2 | cans | Mushrooms (optional) |
| 2 | cups | Water |
| 1 | can | Chicken broth |
| 3 | cups | Raw rice |
| 3 | teaspoons | Salt |
| Sufficient water to cook | ||
Directions
Cook rice. Heat oil and flour over medium heat, stirring constantly, until dark tan or caramel colored. Add chopped onion, celery, bell pepper and garlic cloves. Add salt, red and black pepper, and shrimp spice. Cook until onions are transparent and starting to dissolve; stir constantly to prevent sticking. Mash garlic cloves against side of pot with cooling spoon. (This is a roux and can be used as a gravy base for any kind of meat.)
Add sausage and stir well to prevent lumping; do the same with ground beef. When mixture is thoroughly blended, add 2 cups water slowly, while stirring. Add white part of green onions, Kitchen Bouquet, Worcestershire sauce, and chicken broth. Simmer about 45 min., stirring often to prevent sticking. If too greasy, remove excess grease from top with spoon. Add green onion tops, parsley, mushrooms, and cooked rice. Blend thoroughly and heat for about 15-20 min. Serves 12-14.
PAT PATE <PATPATE@...>
REC.FOOD.RECIPES
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