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dirty rice

TeresaPendino avatar
Recipe by
Teresa Pendino
@TeresaPendino
Lumberton, TX

A Southern Favorite! Serve as the main course or a side. Emeril's Essence is the perfect combo seasoning blend for this dish. (recipe included)

Serving size 1 cup, Calories 291, Total Fat 18g, Sat Fat 7g, Chol 61mg, Sodium 789mg, Potassium 88mg, Total Carbs 23g, Dietary Fiber 1g, Sugars 3g, Protein 17g, Vit A 13%, Vit C 27%, Calcium 1%, Iron 13%

Serving Suggestion: Green Beans & Cornbread

read more
yield 8 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For dirty rice

  • 1 lb
    ground chuck
  • 1/2 lb
    johnsonville® italian hot sausage
  • 1 c
    yellow onion finely chopped
  • 3/4 c
    green bell pepper finely chopped
  • 1/4 c
    celery finely chopped
  • 2 tsp
    garlic minced
  • 2 Tbsp
    emeril creole essence
  • 1 tsp
    black pepper ground
  • 2 c
    chicken broth low sodium
  • 2
    bay leaves
  • 3 c
    rice cooked
  • 1/4 c
    parsely fresh

How To Make dirty rice

  • 1
    Essence (Emeril's Creole Seasoning):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly and store in an airtight jar or container.

    Yields: about 2/3 cup

    Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
  • 2
    In a large, heavy saute pan, over medium-high heat. brown ground chuck and sausage, about 6 minutes. Drain
  • 3
    Add the onion, bell pepper, celery, garlic, Essence and cook, stirring, for 5minutes.
  • 4
    Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes.
  • 5
    Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
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