~ Louisiana Dirty Rice ~


1/4 cup onion, chopped
1/4 cup celery leaves, chopped
1/2 pound fresh andouille or pork sausage
1 cup white long grain rice, uncooked
2 cups water
1 1/2 teaspoons ground cumin

In large skillet, brown sausage with the onion and celery
until the sausage is just cooked and crumbled and the
vegetables have softened. If sausage produces excess fat,
drain. Add rice, water and cumin to the browned sausage
mixture. Stir ingredients together and bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes or
until rice is tender.


~ Shrimp Creole ~

2 tablespoons canola oil or extra virgin olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup celery, chopped
2 cloves garlic, minced
1 teaspoon creole seasoning
1/4 teaspoon cayenne pepper to taste
1 14.5 ounce can of diced tomatoes, undrained
1/4 cup white wine, water, tomato juice, or tomato sauce
1 Bay Leaf
1 pound fresh, raw Shrimp, cleaned, shelled, and de-veined
sliced green onion and chopped fresh parsley

Heat oil over medium heat and sauté vegetables until tender,
about 4-5 minutes. Add cloves. Cook one minute more. Sprinkle
vegetables with creole seasoning and cayenne pepper. Stir
mixture thoroughly. Add diced tomatoes and white wine, water,
tomato juice, or tomato sauce. Add bay leaf. Bring mixture to
a boil. Cover, reduce heat to low and simmer 10 minutes. Add
shrimp. Simmer, covered, 4-5 minutes or until shrimp is opaque.
Remove bay leaf and discard. Check seasoning and add salt and
pepper and additional spice to taste. (Some Louisiana cooks
swear by adding a pinch of sugar and a dash of hot sauce at the
end of the dish.)

To serve: Spoon Dirty Rice into low bowl or plate and top with
Shrimp Creole. Sprinkle chopped green onion and parsley over top and serve.

Don't forget a bottle of hot sauce for the table!