Dirty Rice

Dirty Rice
  • 2 tablespoons flour
  • 1/4 cup canola oil
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds bulk pork sausage, spicy or mild
  • 1 1/2 cups onions, diced
  • 1 cup celery, diced
  • 1 cup bell pepper, diced
  • 2 teaspoons garlic, finely minced
  • 1/4 tsp dried thyme
  • 2 1/2 cups chicken stock
  • 6 cups cooked long-grain white rice
  • 1/2 cup green onion tops, finely chopped
  • 1/4 cup parsley, chopped
  • Salt and cayenne to taste
 
 
  1. In a small, heavy saucepan, combine the flour with 2 tablespoons of the canola oil.  Cook over low heat, stirring constantly, making a dark brown roux.  I cook mine to the color of milk chocolate.  Set saucepan aside.
  2. In a large, heavy saucepan, heat the remaing canola oil.  Add the beef and pork, browning well.  Add the onion, celery, bell pepper and garlic, cooking until vegetables are soft.  Stir often, as you don't want the garlic to burn.
  3. Add the chicken stock and dried thyme to the meat and vegetable mixture, season with salt and cayenne pepper to taste.  Simmer over medium-low heat for 45-60 minutes, stirring occasionally.  The mixture should be rather juicy, but not overly soupy.
  4. Stir in the cooked rice, onion tops and parsley.  Taste for seasoning, adding salt and cayenne as needed.
  5. Serve as entree or as a side dish.  We love it alongside chicken.
  6. Enjoy!
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