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Old 01-22-2012, 06:14 PM   #1
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Dirty "Rice" Main Dish

I altered this recipe from the Cook's Illustrated Slow Cooker cookbook and it was delicious!!!!

Dirty “Rice” Main Dish
1 T Olive Oil
12 oz kielbasa sausage cut into ˝ inch pieces
1 onion minced
2 celery ribs, minced
1 red bell pepper, stemmed, seeded and cut into ˝ pieces
4 garlic cloves, minced
1 T minced fresh thyme or 1 tsp dried
2 tsp chili powder’1/8 tsp cayenne pepper
3 T all-purpose flour
1 ˝ C chicken broth
2 lbs boneless, skinless chicken thighs, trimmed
salt and pepper
2-3 C. riced cauliflower
2 scallions, sliced thin

1. Heat oil in skillet over medium high heat until just smoking. Brown sausage well, about 3 minutes. Add onion, celery, bell pepper, garlic, thyme, chili powder & cayenne and cook until vegetables are softened and lightly brown, 8 to 10 minutes. Stir in flour and cook 1 minute. Slowly whisk in broth, scrapping Up any browned bits and smoothing out any lumps, transfer to slow cooker.

2. Season Chicken with salt and pepper, add to slow cooker and coat evenly with sauce. Cover and cool until chicken is tender, 4 to 6 hours on low.

3. Break up chicken into bite-sized pieces using a wooden spoon. Stir in riced cauliflower, cover and cook until cauliflower is tender, 20 to 30 minutes. Sprinkle with scallions and serve.

My husband wanted a little more zip and added a shake or two of Tony Chachere's salt free creole seasoning.

6-1˝ C servings based on Mastercook:
Calories 357
Fat 22g
Carbohydrates 12g
Fiber 3g
Protein 28g
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Old 01-22-2012, 08:58 PM   #2
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That does sound like a pretty good version of the basic rice. But the true hallmark of dirty rice and what makes it look grey and "dirty" is the chopped liver, gizzards and innards they put in it. So this one sure won't look "dirty". LOL But as I'm not so fond of the innards cooked that way, I'd likely take to this version
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Old 01-22-2012, 10:44 PM   #3
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I still haven't gotten around to trying cauliflower rice--might do so with this good-sounding recipe. I'd save 14 or 15 grams of carbs by using carbalose flour.
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Old 01-23-2012, 04:56 AM   #4
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I thought about subbing the flour with carbalose, but since this was a brand new recipe for me, I thought I would just make the "rice" swap. Next time I make this, I will use carbalose flour since the real flour didn't thicken the dish very much. I'll probably cut back on the liquid too since i didn't have rice to absorb any of it.

Buttoni it is "dirty" with good stuff, not liver and gizzards which I don't care for either. That's what appealed to me. I served it with pan fried okra and had a complete meal. Can't wait to eat the leftovers for lunch today!


Last edited by libbysmom; 01-23-2012 at 04:58 AM..
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