ANGELINA L
aRUE
Dirty rice is a Cajun dish
frequently served with seafood or sausage. We often serve it with a shrimp boil, which we prepare lowcountry–style with chunks of smoked sausage, short ears of corn, and small new potatoes.
This rice dish originates from Louisiana and traditionally contains bell pepper, celery, and small bits of liver or other giblets, and ground pork. I have made it many times without the giblets, but rather with browned, ground spicy breakfast sausage. And recently, I’ve started preparing it with more veggies and no meat. It’s a lighter option to serve with what is most likely a large, heavy meal to begin with. And still very flavorful.
Perhaps you are boiling up some crawfish this weekend, or planning an Easter ham next week that would go perfectly with dirty rice. Traditional-style is good, but this version is packed with so much goodness you may prefer it.
Dirty rice is one of my family’s favorite ways to eat rice. Whether you are serving fried shrimp, boiled crawfish, smoked sausage, or barbecue, give this recipe a try and you will feel like you are living on the bayou!
Enjoy food made fresh!
Dirty Rice
1 tablespoon olive oil 1 bell pepper, seeded, stemmed and finely diced 2 ribs celery, trimmed and finely diced 1 clove garlic, peeled and minced 1½ cups white rice 3 cups vegetable broth 1 tablespoon butter 4 ounces dried mushrooms, ground to a powder* 2 tablespoons Worcestershire sauce 1 teaspoon onion powder ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes *1 tablespoon of concentrated mushroom umami seasoning may be used in place of dried mushroom powder, but salt may need to be reduced.
In a skillet on medium heat, or in a rice cooker, heat oil for a minute. Add bell pepper, celery, and garlic. Cook for a couple minutes. Add rice and stir, let rice begin to lightly brown. Add broth and stir. Add butter, ground dried mushrooms or mushroom umami seasoning, Worcestershire sauce, onion powder, salt, black pepper, and crushed red pepper. Stir well to combine. If using a rice cooker, cover with lid and continue cooking until the button releases. If cooking in a skillet, bring mixture to a boil over high heat, then reduce to medium-low and cover with a lid; cook for 20 minutes. Fluff with a fork; serve warm. Makes 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
