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Dirty Rice
Prep Time 10 mins
Cook Time 30 mins
Servings
Ingredients
Prep Time 10 mins
Cook Time 30 mins
Servings
Ingredients
Instructions
  1. Heat oil in a large skillet over medium. Add onion, celery, and poblano, and cook, stirring often, until onion is translucent, about 5 minutes.
  2. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
  3. Add sausage; cook, stirring with a wooden spoon, until sausage crumbles and is no longer pink, about 3 minutes.
  4. Add rice, thyme, paprika, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, collard greens, salt, and black pepper.
  5. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender, about 18 minutes.
  6. Remove from heat and fluff with a fork to serve
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Grillades are usually served over creamy grits.

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Grillades
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a medium size bowl combine a half a cup of flour and creole seasoning.
  2. Coat each piece of meat evenly with the flour and set aside.
  3. Heat oil in a skillet. Place the meat in the pan and let each side cook until the meat is browned on the outside. Remove the meat from the pan.
  4. While the pan is still hot sauté the onions, bell pepper, and celery until they are tender and the onions are browned.
  5. Add the garlic and tomatoes and sauté for 5 minutes.
  6. In a pot create a roux by melting the butter and adding the flour. Stir the mixture continuously until the roux turns the color of peanut butter.
  7. Add the broth and whisk on medium heat until the liquid is thickened.
  8. Add the meat and vegetables to the pot and season with salt and pepper.
  9. Let the food come to a boil and then reduce the heat to low. Let the meat simmer for 1-2 hours.
  10. Add parsley for the last 10 minute of cooking.
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