Thanksgiving Cooking

My world famous Dirty Rice recipe. I tend to leave off things one should know, like put oil in the pan to saute meat, or with spices I do things to taste.

You’ll need:

  • 2 cups cooked rice
  • Rice Dressing mix (The tub-o-guts kind), if not, use 1/2 lb chicken livers and gizzards chopped very fine.
  • 1 lb ground pork (or pork sausage [Italian or Breakfast])
  • A medium onion, chopped
  • A bell pepper, chopped
  • Two stalks Celery, chopped
  • 2 Green Onions, chopped
  • 1 tbs K-Pauls Veggie Magic
  • 1 tsp Sage
  • 2 tsp oregano
  • Parsley
  • Salt, Pepper
  • Red Pepper flakes
  • White wine

I use stock to cook the rice. On Thanksgiving, this is a turkey stock.

I’ve cooked the rice in the mixture before by adding raw rice and stock. The end product will be gooeyer, if that’s a word. But it’ll work if you want to save a step.

I usually use Richard’s. This year I couldn’t get it so I have this, and Savoie’s

I haven’t seen rice dressing mix outside Louisiana, so you may have to order it, or use discrete organ meats. It’s basically pureed chicken and pork guts.

In a medium stock pot on medium high, add some oil and sauté the pork until it’s about 1/2 cooked. Add in the dressing mix, salt and pepper, and cook 10 minutes or so.

Add the Onion/Pepper/Celery and K-Paul’s, Sage, and Oregano. Stir and cook until the veggies are translucent and the pot gets sticky.

Add white wine to de-glaze the pot. Add red Pepper flakes to taste, (a good 2 shakes or so for me). You could substitute a couple blasts of Tabasco. Let it cook down a bit, then add the rice and mix thoroughly adding green onions and parsley as you go.

Serve it up. It’s good with chicken, turkey, or by itself.

Finished product. I used red bell peppers this time.