My Version of Dirty Rice

So, I was looking for a "manly" side to go with boiled crawfish and stumbled upon Paula Deen's recipe for diry rice. Now, many Louisianians would wonder why you even need a side for crawfish, but I had a few guys in town that are not from around here, and I figured I'd better add a manly side in case the crawfish weren't appealing (no pun intended).

Anyways, this dirty rice recipe called for the trinity (celery, onion, and green pepper) as well as pork sausage and chicken livers. Now, I like my rice dirty, but chicken livers give me the creeps, so I had to lose them. I added a little more sausage and served corn on the cob and french bread. The recipe says it serves 12, but 6 hungry guys (and I) ate it up quickly and were asking for more.

Not Too Dirty Rice
Adapted from Paula Deen

Ingredients

• 1 or more pound bulk pork sausage (I used garlic pepper from Whole Foods - delicious!)
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 4 cups hot cooked rice (cooking in chicken broth or half water/half broth adds great flavor)
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper
• Tony's seasonings, or spicy cajun seasonings of your choice (optional)

Directions

Cook the sausage in a large skillet until browned. Add the vegetables and saute until soft. Gently fold in the rice and parsley. Season, to taste, with salt and pepper and additional seasonings if desired.