One of my favorite Cajun foods is "dirty rice". The first time I ever experienced dirty rice was from Popeye's. Instead of using chicken gizzards they use savory sausage in theirs and to this day, that is the style I prefer.

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INGREDIENTS

1/2 pound breakfast sausage
1/4 cup bell pepper ; finely diced
1/4 cup finely diced celery
1/4 cup onion ; finely diced
1 cup long grain rice
2 cups chicken broth
1/2 tablespoon Dizzy Pig Swamp Venom rub ; (or Cajun rub)
2 teaspoons green onion ; finely diced
2 teaspoons parsley ; finely diced

Servings

INSTRUCTIONS

Brown the sausage over medium high heat. Remove with a slotted spoon and very finely dice the sausage.

Add the onions, bell pepper, and celery to the pan and saute until just starting to turn tender, about 4-5 minutes.

Add the rice, toss to coat, and cook until the rice starts to turn golden and emits a nutty aroma, about 2-3 minutes.

Return the sausage to the pan. Add the broth and Cajun seasoning, give a stir, and cover tightly. Bring to a simmer and cook until rice is done, 20-25 minutes. Note: Cajun rubs vary wildly in the amount of heat so if using a rub other than Dizzy Pig Swamp Venom, start with a lesser amount and add more until you get the level that you want.

When done, remove from heat and leave covered for 5 minutes. Then add the green onion and parsley while you fluff the rice with a fork. Cover and keep warm until ready to serve.

NOTES

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Dizzy Pig Dirty Rice

1/2 pound breakfast sausage 
1/4 cup  bell pepper finely diced
1/4 cup finely diced celery 
1/4 cup onion finely diced 
1 cup long grain rice 
2 cups chicken broth 
1/2 tablespoon Dizzy Pig Swamp Venom rub (or Cajun rub)
2 teaspoons green onion finely diced 
2 teaspoons  parsley finely diced

Brown the sausage over medium high heat. Remove with a slotted spoon and very finely dice the sausage. 
Add the onions, bell pepper, and celery to the pan and saute until just starting to turn tender, about 4-5 minutes.
Add the rice, toss to coat, and cook until the rice starts to turn golden and emits a nutty aroma, about 2-3 minutes.
Return the sausage to the pan. Add the broth and Cajun seasoning, give a stir, and cover tightly. Bring to a simmer and cook until rice is done, 20-25 minutes.  Note:  Cajun rubs vary wildly in the amount of heat so if using a rub other than Dizzy Pig Swamp Venom, start with a lesser amount and add more until you get the level that you want. 
When done, remove from heat and leave covered for 5 minutes. Then add the green onion and parsley while you fluff the rice with a fork. Cover and keep warm until ready to serve.

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Nutrition

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Serving Size: 1 Serving (731g)
Recipe Makes: 4-6 Servings

Calories: 1613
Calories from Fat: 975 (60%)

Amt Per Serving		% DV

	Total Fat 108.4g	144 %
	Saturated Fat 31.6g	158 %
	Monounsaturated Fat 45.3g
	Polyunsanturated Fat 22.2g
Cholesterol 500.8mg		154 %
Sodium 824.1mg		28 %
Potassium 1425.2mg		38 %
Total Carbohydrate 25.5g		8 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 23.9g
Protein 125.4g		179 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1613

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