This is a recipe I developed back in the '70's. I have shared it countless times. Everyone seems to enjoy it...I hope you do too. Excellent accompaniment for chicken and pork. My husband and I like it so much that sometimes we have only the Dirty Rice and some veggies for dinner.
- 16 Ozs Pork Sausage, Hot, Bulk (I like Jimmy Dean)
- 3 Bunch Green Onions, chopped
- 1/2 Tbsp Chicken Bouillon
- 1 Tbsp Creole Seasoning, to taste (I like Tony Chacherie's)
- 2 1/2 cups white rice, cooked
- Cook rice.
- Chop green onions into ¼” pieces separating tops and bottoms.
- On high heat, sauté sausage, breaking it apart until it looks like loose ground meat. Add bottoms of green onions and cook until meat is cooked through.
- Add granulated chicken bouillon (or 1/2 lg cube of Knorr's), lower heat and simmer for about 5 minutes. Add a small amount of water to prevent drying out.
- Turn off heat and mix in Creole seasoning (add more or less than 1 Tablespoon to your taste). Add green onion tops and toss in hot meat mixture until just heated through, about 30 seconds.
- Add cooked rice and mix very well.