I adapted Stefanies 'Zatarain’s Andouille Dirty Rice' in hopes of winning the Zatarain's® Prize Pack!

My adaption of Zatarain's Dirty Rice

My adaptations are in bold

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

1 1/2 tablespoons flour

2 tablespoons cooking oil ( I used Olive Oil )

1/2 cup finely minced onion

1 cup  sausage,  ( *1 lb Ground beef & sausage)

1 stalk celery, finely minced

1/4 cup finely minced bell peppers

1 tablespoon minced parsley

1/2 cup chopped green onions  (I used scallions)

1/2 tablespoon minced garlic

2 1/4 cup chicken broth

1 (8-oz.) box Zatarain's Dirty Rice Mix

1/2 lb. chicken livers or duck livers, finely minced ( Eliminated entirely)

Preparation

1. Make dark roux by combining olive oil and flour in heavy bottomed 6-8 quart saucepot, over low flame. Stir constantly using wooden spoon.

2. When roux is finished, stir in onion and allow to brown, leaving flame on low. Next, add meat mixture, celery, bell peppers and garlic. Add Zatarain's Dirty Rice mix and stir for five minutes to toast rice.

3. Stir in broth, allow mixture to come to a boil, cover with lid and simmer over low heat for 25 minutes.

My family really loved trying this dish!!!