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Print this Recipe    Dirty Rice 11

DIRTY RICE (Olin Jaffrion)

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 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp French's shrimp spice, ground
1/2 lb pork sausage
2 lbs lean beef, double ground
1/2 bunch green onions, white and green parts, separated and chopped
1/2 tsp Kitchen Bouquet
1 tsp Worcestershire sauce
1/4 cup parsley, chopped
2 cans mushrooms (optional)
2 cup water
1 can chicken broth
3 cups raw rice

Cook rice. Heat oil and flour over medium heat, stirring constantly,
until dark tan or caramel colored. Add chopped onion, celery, bell
pepper 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.


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