Ebony ' s dirty rice. See recipes for Ebony ' s Country fried chicken, Ebony ' s dirty rice too. Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Ebony ' s dirty rice

You can have Ebony ' s dirty rice using 8 ingredients and 2 steps. Here is how you cook it.

Ingredients of Ebony ' s dirty rice
  1. It’s 2 cup of cold yellow rice or white.
  2. It’s 1 packages of Jimmy Dean sage sausage.
  3. Prepare 1/2 of onion, chopped.
  4. Prepare 1/2 of bell pepper.
  5. Prepare 1 tbsp of onion powder.
  6. You need 1 tsp of garlic powder.
  7. You need 1 packages of goya season.
  8. It’s 1 of Pepper to taste.

The seasonings in dirty rice full of flavor. Dirty Rice - An incredibly rich and tasty one pot rice meal made from scratch with aromatics , seasoned with creole spices and fortified with ground beef , chicken livers and bacon. Liver haters you are going to love this too! This dirty rice recipe is a Cajun rice recipe, made with rice, chicken livers, broth, chopped onions, and other ingredients.

Ebony ' s dirty rice step by step

  1. Cook rice and drain set aside. Cook sausage like ground beef. Once done drain the add onions and bell peppers cook until translucent..

  2. Add rice and seasonings mix well. You may need to add more or less season according to your taste but I like a little more onion powder. Enjoy! !!!.

Dirty rice is a classic Cajun dish (sometimes simply called Cajun rice) that is typically made with chicken livers and/or gizzards and ground meat. Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers. Case in point, this "dirty" rice. It's a Cajun classic, and so good that the first time you eat it you'll wonder where it's been all your life. Dirty rice is a traditional Cajun or Creole dish named for the color it takes on, thanks to key ingredients like chicken giblets and liver.