Recipes

Cajun Dirty Rice

Yield: 2 quarts

This Louisiana staple brings the heat with a generous amount of Creole seasoning and some extra fire from The Stallion. You only need 30 minutes to whip up a heaping skillet for the family! Enjoy as a main dish or use as a flavorful side with some steamed greens and cornbread.

Ingredients

  • 12 oz The Stallion, crumbled or sliced
  • 2 cups rice (We used jasmine rice)
  • 1 medium yellow onion, diced small
  • 4 stalks celery, diced small
  • 4 cloves garlic, sliced thin
  • 1 to 2 bell peppers, diced small
  • 1 quart vegetable stock
  • 2 tablespoons Cajun seasoning
  • 2 – 4  tablespoons vegan butter
  • Salt & pepper, to taste

The How-To

  • In a medium cast iron skillet, saute The Stallion in butter until crispy. Set aside.
  • Add additional butter to the pan, and saute onion, celery, and bell peppers to soften. Reduce heat, then add garlic, Cajun seasoning, and salt and pepper to your liking.
  • Once spices are fragrant, add rice and cover with vegetable stock.  Cover pan and cook approximately 20 minutes or until stock has been absorbed and rice is cooked.
  • Stir in The Stallion that you set aside earlier, and adjust spices as needed.

 

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