Dirty rice

Holly Nilsson describes dirty rice as a New Orleans staple. This account selects her beef-and-pork-sausage recipe, with minced chicken liver retaining its optional status.

Her homemade Cajun seasoning combines paprika, garlic and onion powders, table salt, dried oregano and thyme, black pepper and cayenne. The selected blend also includes optional red pepper flakes.

The meats cook in olive oil before onion, garlic, green bell pepper, celery and a measured portion of that same seasoning are added. This account follows the printed method; the narrative separately mentions draining fat.

Uncooked long-grain white rice, chicken broth and bay leaves join the pan. The covered mixture simmers until the rice is cooked; the listed salt and unqualified pepper have no stated addition stage.

Green onion finishes the dish. The author offers the rice as a meal or a side, while the complete pork-sausage and broth product formulas remain unreported.