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Baked Mardi Gras inspired Dirty Rice recipe

Baked Dirty Rice
Baked Dirty Rice
Christen Morales

Celebrate Mardi Gras with a baked dish inspired by New Orleans’ own Dirty Rice. A traditional rice dish, from the south, that calls for the addition of chicken livers and gizzards (thus the reason for calling it dirty). This recipe has been adapted to allow for a more modern lover of traditional foods to enjoy this dish. It has all the same bones, just not the guts.
1 ½ cups white rice
1 ½ lbs Italian sausage, sweet or spicy
1 tablespoon olive oil
1 large sized green pepper, diced
1 large sized onion, diced
2 stalks of celery, diced
2 cloves garlic, diced
Cajun spices to taste about 2 tablespoons
Salt to taste about 1 teaspoon
2 ½ cups beef stock
Pre-heat oven to 350 degrees. In a large mixing bowl, place rice and 1 cup of stock, cover with plastic wrap and set aside. In a sauté pan, sweat the green pepper, onion, garlic, and celery in olive oil (until onion appears transparent). Add sausage, 1 cup of stock, and spices to the pan, and continue to cook until sausage has no pink color left. Add rice and stock to sausage and toss together. Place all ingredients into a baking dish with an additional ½ cup of stock, cover with aluminum foil, and set on baking sheet in center of oven. Bake at 350 degrees, covered, for 45 minutes (or until rice is fully cooked).


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