Long time, no write. I know, I have been very naughty. It's been hectic around Casa Johnston lately. I now have 3 kids homeschooling and it's just been nuts!
Dirty rice has to be one of my favorite Cajun dishes to make. It can be either a main dish or a side dish. This particular version is quick, easy, and doesn't use any off the wall ingredients that would send me running. This recipe is also good for feeding a crowd, or freezing. Now that Scouts is about to start back up for the boys, I have to replenish the freezer so that I don't have to cook those nights.
When I say that this recipe is a quick one, I'm not kidding. Literally, it's done in the time that it takes to make rice, and that includes hand-chopping most of the veggies. Sooooo......
Dirty Rice (Southern Living 2004 Annual Recipes p. 289)
3 c. rice
1 lb. ground beef
1 lb. ground breakfast sausage
1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can cream of mushroom soup
1 envelope onion soup mix
crushed red pepper
Cook rice per package instructions. Meanwhile, brown sausage and beef. Add onion, celery, and bell pepper. Note: Some grocery stores may have this already prechopped and frozen. This is ok, and sometimes I will use it, especially if I'm in a hurry! Reduce heat, cover, and cook about 5 minutes. If you use the frozen veggies, you'll want to cook of the water that they add to the final product here. Crank the heat and keep stirring. While the veggies are cooking, mix the soups and pepper flakes. Add to beef/sausage/veggies when veggies are soft and water is cooked out. Stir in cooked rice.
I serve this as my late Grandma Brownlee would have, with potato salad and french bread.