Name: Dirty Rice (Olin Jaffrion)
Ingredients: 1 c Cooking oil; 1 c Flour; 2 lg Onions; chopped fine; 2 Stalks celery; chopped fine; 1 lg Bell pepper; chopped fine; 3 Cloves garlic; whole; 2 ts Salt; 1/2 ts Black pepper; 1/2 ts Red pepper; 1/2 ts French's shrimp spice; ground; 1/2 lb Pork sausage; 2 lb Lean beef; double ground; 1/2 Bunch green onions; white and green parts; separated and chopped; 1/2 ts Kitchen Bouquet; 1 ts Worcestershire sauce; 1/4 c Parsley; chopped; 2 cn Mushrooms (optional); 2 c Water; 1 cn Chicken broth; 3 c Raw rice; 3 ts Salt; Sufficient water to cook

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Rice	12	Servings

INGREDIENTS

1	c	Cooking oil
1	c	Flour
2	lg	Onions; chopped fine
2		Stalks celery; chopped fine
1	lg	Bell pepper; chopped fine
3		Cloves garlic; whole
2	ts	Salt
1/2	ts	Black pepper
1/2	ts	Red pepper
1/2	ts	French's shrimp spice; ground
1/2	lb	Pork sausage
2	lb	Lean beef; double ground
1/2		Bunch green onions; white and green parts; separated and chopped
1/2	ts	Kitchen Bouquet
1	ts	Worcestershire sauce
1/4	c	Parsley; chopped
2	cn	Mushrooms (optional)
2	c	Water
1	cn	Chicken broth
3	c	Raw rice
3	ts	Salt
		Sufficient water to cook

INSTRUCTIONS

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.
PAT PATE <PATPATE@TENET.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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