"The belly rules the mind."--Spanish Proverb

Cajun-Style Dirty Rice Recipe

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This recipe for Cajun-Style Dirty Rice, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Thursday, July 31, 2008


2 lbs breakfast sausage (or gizzards and livers)
3 onions, chopped
salt and pepper or Cajun seasoning, to taste
2 tablespoons butter or margarine
1/2 cups white or red wine
1 can cream of mushroom soup
2 green peppers, chopped
2 red peppers, chopped
1 bunch parsley**
3 cloves garlic, minced
1 small can mushroom pieces
1 can chicken broth
1 can Italian tomatoes, sliced
1 bunch mixture fresh basil, chives, and thyme**
1-1/2 soup can raw rice

Brown meat in large fry pan. Drain but leave some grease in pan. Add chopped vegetables, garlic, and salt/pepper or Cajun seasoning; saute in butter and wine for 10-15 minutes. Prepare cream of mushroom soup, as instructed on the can.

Transfer to large mixing bowl or pot and add all other ingredients, except rice, and mix well by hand. NOTE: include liquid from mushroom pieces and tomatoes. Split mixture evenly into two casseroles, add equal amounts raw rice, 3/4 soup can, to each. Stir well. Mixture should have enough liquid to be thick but not runny; add water if needed.

Bake at 350 for 1 hour. Can be served immediately, kept warm or reheated later with no flavor loss. Actually, as with most well seasoned dishes, the longer it stands, the more flavorful it becomes.

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