Recipe by Chef John Folse. Visit the Chef John Folse & Company website for recipes as well as the chef's own line of professionally prepared foods.
This is a quick and "lean" version of the popular Louisiana dish. Ingredients include brown rice, turkey sausage, boneless, skinless chicken breasts, celery, bell peppers and onions.
Recipes from SLOW COOKER COMFORT FOOD by Judith Finlayson (Robert Rose, September 2009, Softcover/$24.95)
Crawfish tails are simmered in a mixture of butter, onion, bell pepper, garlic and Creole seasonings then garnished with green onions and chopped parsley.
Dirty rice is a Cajun specialty. The typical combination includes ground chicken or turkey livers and gizzards with onions, broth, green pepper and garlic. The dish gets its name because the cooked gizzards give the rice a "dirty" appearance.