Dirty Rice

Yum Yum and double Yum. What more can I say. Give it a try and you wont be sorry.


6 Cups chicken broth
3 cups uncooked long grain rice
1 cup chicken giblets (I don't use these but feel free to. I don't eat animal organs so I just leave this out. )
1/2 cup water
1 1/2 pounds ground pork sausage (a spicy breakfast sausage is good.)
3 garlic cloves, chopped
2 ribs celery, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 1/2 tsp. salt
1 tsp. dried thyme
1 tsp. dried sage
1 tsp. hot sauce
1/2 tsp. black pepper

cook chicken broth and rice in a saucepan over med. heat 30 minutes or till rice has absorbed broth and rice is tender. Set aside.
Combine giblets and 1/2 cup water in a saucepan, bring to a boil and cook 3 to 4 minutes. Drain and chop.
Cook sausage in a large skillet over med-high heat, stirring until crumbles and is no longer pink. Remove sauce and drain reserving 2 Tbl. of  sausage drippings in skillet. Set sausage aside.
Saute chopped garlic and next three ingredients in the hot drippings about 7 minutes or till tender.
Stir together rice, giblets, sausage, veggies, salt and remaining ingredients. Spoon into greased 2 quart baking dish and bake 375 for 10-12 minutes. Or mix everything up in skillet and stir and heat everything together in pan over med heat.

Green Beans with Ham and New Potatoes

With the holidays right upon us I thought I would post this. I read this recipe in a Southern Living magazine years and years ago. This makes a wonderful pot of green beans. You can use potatoes or leave them out. It's up to you. We are making a big pot of these for Thanksgiving this year instead of the ole stand by Green Bean Casserole.
Enjoy!


1/2 Cup butter
2 1/2 Cups diced smoked ham
2 large sweet onions, diced
3 (1 pound) packages frozen cut green beans, thawed.
2 Cups chicken broth
1 pound baby new potatoes, halved
1 tsp. fresh ground pepper
1/4 tsp. ground red pepper
1 small red bell pepper, diced

Melt butter in large pot over med-high heat. Add ham and saute 5 minutes. Add onions and saute 5 minutes. Add the next 4 ingredients and bring to a boil. Reduce the heat and cook 15 to 20 minutes until potatoes are tender. Stir the bell pepper in during the last 5 minutes of cooking.