Dirty

This week, we have been munching away on a batch of dirty rice. This isn't a cajun dirty rice, more a low country, south carolina kinda thing. The original recipe came from "My Mother's Southern Kitchen" . . . and I've modified it. It makes a good "go to" meal when I need something I can throw together without thinking and doesn't take up too many dishes.

Brown over med. heat, 1 pound of Neese's hot sausage. Drain.

Return the sausage fat to the pan (add olive oil to make up about 3 tbls fat) and saute 2-3 ribs celery, chopped; 1 red or green bell pepper, chopped; one onion (I like vidalias because they are sweet) chopped; and several cloves of garlic chopped. Salt (eh, about 1/2 a tsp) and pepper the veggies, and add a good pinch of dried thyme and about 1 tsp dried oregano.

When the veggies are soft, add in 1 1/2 cups rice, stir in so that the rice is coated in the oil/juices in the pan . . . add in 3 cups (perhaps a slosh more) of chicken broth (and taste for salt, and adjust appropriately) and stir the sausage back in. Bring to a boil, drop the heat to med/lo and cover. Check in 20 minutes, adding more liquid if needed. When the rice is cooked, your food is ready.

This is very good with french bread or a bag 0'salad.