Cajun Dirty Rice

RhumAndJerk

Ingredients

• 1 Cup rice	• ¼ Cup fresh parsley, minced
• 2 Cup Chicken Stock	• some Fresh Thyme
• ¼ Cup butter	• Fresh Ground Black Pepper
• 1 onion, chopped	• ½ link Andoulli Sausage, diced
• 1 bunch green onion, chopped	• 2 slices Tasso Ham, diced
• 2 stalks celery, chopped	• some beer or chicken stock
• ½ red bell pepper, chopped	• Salt, if needed
• 3 Clove Garlic, crushed

Instructions

Rinse rice under plenty of cold water.
Bring stock and rice to a boil.
Boil uncovered for 5 minutes.
Place the pot on the most out of way burner. Cover the rice and turn heat to low.
Cook rice for 15 minutes on low. Do not open.
Turn the heat off and leave it alone until you are ready for it, at least 10 minutes.
In a Cast Iron Dutch oven, place the remaining ingredients except the beer or stock.
With the egg at 350-400, put the uncovered Dutch oven on the grill.
Sautee the veggies and meat until it is soft but not browned. I used a long handled wooden spoon to stir through the chimney. I never opened the egg.
I removed the Dutch oven in order to add the rice and mix it up well.
If the whole mixture seems a little dry just add a little bit of beer or stock.
Return the uncovered Dutch oven to the egg. The temperature of the Egg was maintained around 300 for this part.
Cook for another 15 minutes, stirring often and keeping the mixture barely moist with the beer or stock.
Stir through the dome and do not open the egg. I also poured the beer through the top of the dome.

Remove the Dutch oven from the egg, stir, add salt (if needed) and cover while you cook the rest of the meal.

Notes

Number of Servings:

Time to Prepare: