Tahoe recipe: Keep your Mardi Gras clean with dirty rice
Special to the Bonanza
I know, Fat Tuesday, the big Mardi Gras blowout, was over and done with a couple of days ago, so why now with the dirty rice?
I’ll tell you. First of all, this recipe column comes out on Thursdays and Fridays (depending on which paper) and Valentine’s Day fell on Saturday, so I had to choose which holiday to address — Valentine’s Day or Mardi Gras.
I could have paid tribute to both with my dirty rice, but it sounded a little bit too Fifty Shades of Grey for a day set aside for romance.
And another thing — Mardi Gras really isn’t over with Fat Tuesday. In fact, it isn’t really over until the fat lady sings, so you put your shirt back on for nothing.
Actually, dirty rice is great any time of the year, with or without the beads. Hey, you might even want to make it for your Academy Awards party. Uhh-ohh. Maybe I should have saved this recipe for next week.
Very Dirty Rice ingredients:
1 pound bulk pork sausage (I buy the Jimmy Dean® spicy sausage)
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
4 cups hot cooked rice
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
Cook the sausage in a large skillet until browned. Add the onion, celery and bell pepper and saute until soft. Gently fold in the rice and parsley. Season to taste with salt and pepper.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.