Dirty Rice - 1

Course : Cajun
Serves: 1
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1 cup cooking oil
1 cup flour
2 large onions -- chopped fine
2 stalks celery -- chopped fine
1 large bell pepper -- chopped fine
3 cloves garlic -- whole
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon Frenchs shrimp spice -- ground
1/2 pound pork sausage
2 pounds lean beef -- double ground
1/2 bunch green onions
1/2 teaspoon kitchen bouquet
1 teaspoon Worcestershire sauce
1/4 cup parsley -- chopped
2 cans mushrooms -- (optional)
2 cups water
1 can chicken broth
3 cups raw rice and 3 teaspoons salt. sufficient water to cook

Preparation / Directions:

Separate the green onions into white and green parts, and chop. Cook rice. Heat oil and flour over medium heat, stirring constantly, until dark tan or caramel colored. Add chopped green portion of onions, celery, bell peppers 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. Source: Olin Jaffrion

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