Cajun Dirty Rice

Recipes

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.

See more awesome ways to cook up some badass Plant Meat here. View Recipes

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