>My family (politely) complains that my cooking can be a wee bit bland. They’re right. I haven’t mastered the fine art of spices and seasoning. When I found a Gumbo recipe that had a Creole Seasoning recipe on the side, I ripped the page out of the magazine and made the seasoning right away. Honestly, I admit it; I made the seasoning the next morning. That’s still a fairly quick turnaround, isn’t it?
The other issue is this: our latest dietary guidelines. On our doctor’s advice, we’re cutting carbs down to a very tiny portion of our daily eating. Since instant white rice is not so good for either of us. I went searching for an alternative to our favorite boxed dirty rice mix. Using the new seasoning and a bag of long grain brown rice, I came up with this Dirty Rice.
Creole Seasoning Ingredients:
2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon dried oregano
1 Tablespoon dried thyme
Combine all ingredients thoroughly. Store in a tightly covered jar. Yields 2/3 cup.
Daisy’s Dirty Rice
1 pound lean ground beef or ground chuck
1/4 cup each: green pepper, red onion, celery
1 cup cooked brown rice (check this out; it takes a while to cook)
Brown ground beef with pepper, onion, and celery. Drain and rinse in colander. Add rice and beef mix to skillet along with 2 Tablespoons Creole Seasoning Mix and 1 cup water. Simmer until heated through and excess water has evaporated. Serve with fruit or a salad on the side.
The verdict: delicious. La Petite and Chuck (formerly known as Husband) added green tabasco sauce to theirs, but they pronounced it a success. I don’t think they knew the rice was healthier than our usual brand; I didn’t tell them!
Creole Seasoning from a Gumbo recipe in the Braille Monitor, July 2009 edition. I’ll try the gumbo and pass it on if it works!
>Sounds great! Thanks for sharing.
>I have always heard of dirty rice, but now I know how to make it.
I have a feature post called Fridays' Feast. This next week I am letting people submit anything food related. This would be a great recipe submission. Let me know if you want to link up.
>I like "Chuck". And love dirty rice. Thanks for the recipe! I tend to use Tony Chachere's seasoning. And we loooove brown rice. Mmm. Basmati is good, too.
>What a clever way to spice up brown rice. I know my family would love this, and I have all the ingredients in house, too.
>Some time try to make wild rice and use it for a salad. We make on with chicken, grapes, water chestnuts, scallions and a red wine and mayonaise dressing. Right before it is served we throw on some cashews. MUD
>Nigel & I will have to give it a try. We also use Tony Chachere's seasoning for a lot of things. I even like it on my popcorn instead of salt!