In Louisiana, we love us some rice. We’ve been planting it in our silty soil since 1718.
Whether we’re Cajun, Creole or just hungry, we love rice in with red beans and in gumbo, jambalaya, étouffée, shrimp Creole and in recipes like this one–a variation on dirty rice.
So what’s the difference between rice dressing and dirty rice, you ask? Dirty rice is made with ground organ meats like livers, hearts, and giblets, while rice dressing is made with ground beef and pork.
With Blue Runner® Creole Jambalaya Base, this recipe for Rice Dressing is more than a side dish–it becomes the main event. It’s great for holiday dressing or any old time.
In a heavy bottomed pot over medium-high heat, add 1 tablespoon of olive oil, ground beef and ground pork. Stir constantly while breaking up the meat and cook until no longer pink.
Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add Blue Runner® Jambalaya Base, rice, Creole seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Once the grains are cooked through, garnish with green onion and parsley.
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