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Southern-style dirty rice with crayfish
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Dirty rice is commonly eaten in New Orleans and all over Louisiana. It’s often made with sausage meat, like our version here, but it also works well with minced pork or beef, king prawns or finely chopped chicken livers.
200g pack baby leaf greens
1 tbsp olive oil
1 onion, finely diced
2 celery stalks, finely diced
1 green pepper, deseeded and roughly diced
4 British gourmet pork sausages with black pepper, skinned
¼ tsp cayenne pepper
1 tbsp Cooks’ Ingredients Cajun Spice Rub
2 x 250g pack microwaveable long grain rice
100g pack Waitrose & Partners Cooked and Peeled Crayfish Tails
3 salad onions, sliced
4 lemon wedges
1. Remove the thick stems from the baby leaf greens and discard. Finely shred the leaves, rinse in a colander under a cold tap, then shake off the excess water and set aside.
2. Heat the oil in a large frying pan over a medium-high heat. Add the onion, celery and green pepper. Add the sausage meat from the skins into the pan and fry together for 20 minutes, breaking up the meat with a wooden spoon, until everything is turning golden.
3. Stir in the cayenne pepper and cajun spice and fry for a couple of minutes. Stir in the greens and fry for 1 minute more. Break up the rice inside the packs, then add to the pan with 100ml water. Fry, tossing everything together, for 3-4 minutes until piping hot. Season, then divide the rice between plates and top with the crayfish, salad onions and lemon wedges.
This recipe appeared within the March 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in February 2019.
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