Recipe - Dirty Rice (Olin Jaffrion)

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

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 1520 min. Serves 1214.

PAT PATE PATPATE@TENET.EDU

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