Cajun Dirty Rice

INGREDIENTS:

• 1-WHITE ONION
• 2-STALKS OF CELERY
• LOTS OF GARLIC
• 1-MEDIUM BELL PEPPER
• 1-LB OF GROUND MEAT
• 1/2-LB OF GROUND PORK
• 1-CUP OF MADEIRA
• 1-1/2 CUP OF CHICKEN BROTH
• 2-TBS. OF KITCHEN BOUQUET
• 2-CUPS OF LONG GRAIN RICE
• 1/2 BUNCH OF GREEN ONION TOPS
• VERON’S ORIGINAL SEASONING
• NICE BOTTLE OF COTE´dE RHONE or pinot noire (TO ENJOY WHILE YOU ARE COOKING ALONG WITH SOME NICE BLUES BY ETTA OR SOFT JAZZ BY EVA CASSIDY  OR ZYDECO BY CLIFTON CHENIER)

DIRTY RICE/RICE DRESSING:

• IN A LARGE SAUTÉ PAN HEAT COVER BOTTOM WITH OLIVE OIL AND HEAT: THEN SAUTÉ THE FOLLOWING:
  • 1- WHITE ONION DICED
  • 2-STALKS OF CELERY DICED
  • DICED GARLIC (COMES IN A JAR WITH THE JUICE: I USE A LOT OF THIS INGREDIENT BECAUSE I LIKE GARLIC)
  • 1-MEDIUM BELL PEPPER DICED
  • 1/2 CUP OF MADEIRA
• AFTER THE ONIONS HAVE BECOME CLEAR PUT IN THE MEAT AND REDUCE FIRE AND THOROUGHLY BREAK UP AND BROWN THE MEAT.  WHEN THE MEAT IS ALL BROWN ADD IN THE REST OF THE MADEIRA AND THE CHICKEN BROTH.  LET SIMMER AND THICKEN.
• NOW COOK THE RICE:
• In a 2-quart sauce pan place two CUPS OF rice, (if you can get pop-corn rice that would be better). Wash the raw rice three or four times, after the water stays clear cover the rice with enough water to cover the first joint of your index finger. Put some butter in the pot and bring to a boil with the lid off. Once it reaches a boil cover with a lid and continue boiling for 5-minutes. After five minutes turn the fire down to low and cook for 15 minutes…………it will be wonderful.  (IF YOU HAVE A RICE COOKER USE IT)
• You are now ready.  AFTER THE RICE IS COOKED MIX IT WITH THE INGREDIENTS IN THE SAUTé PAN.  WHEN YOU ARE READY TO SERVE CHOP UP THE GREEN ONIONS AND SPRINKLE OVER THE RICE.  ‘Mon Cher JASA BON’  NOW Turn YOUR FLAVOR OF MUSIC ON POUR A LITTLE WINE IN A BOURGOGNE WINE GLASS AND thank the Lord for all his wonderful blessing, OH, and “BON-APPÉTIT.”