Prep 30 mins
Cook 0 mins
I don't do "parts" but love shrimp and the flavors in dirty rice. This comes from Food and Wine.
- 29.58 ml cooking oil
- 226.79 g ground pork
- 1 onion, chopped
- 2 celery ribs, diced
- 1 green bell pepper, diced
- 1 garlic clove, minced
- 1.23 ml cayenne
- 2.46 ml paprika
- 2.46 ml dried oregano
- 1 bay leaf
- 8.62 ml salt
- 1.23 ml fresh ground black pepper
- 354.88 ml long grain rice
- 709.77 ml canned low sodium chicken broth (can use homemade stock)
- 453.59 g medium shrimp, shelled and halved
- 2 scallions, including green tops chopped
- Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes).
- Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).
- Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.
- Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.
- Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.
- Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).
- Remove bay leaf and stir in scallions.
Fantastic! Didn't have any shrimp on hand so I just used beef sausage, left the celery out, but added broccoli. The flavor was phenomenal. Just enough of a 'kick' to make it really exciting, but not so spicy that we couldn't feed it to the kids. AMAZING recipe. I'll be making this again and again. Ty for posting.
What sushi is on a Japanese table is what dirty rice is to the Cajun table. Used up some leftover ground pork and didn't have any shrimp, but still good enough for our Cajun Riviera.
My husband really liked this but I felt like something was missing. Also, my rice was not fully cooked after the 15 minutes. By the time the dish was done, it was still a little bit crunchy. Will increase cook time to 20 minutes on rice. Also, I left out the green pepper because we don't like cooked green pepper.