NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank
INGREDIENTS
½ lb. Ground Chuck ½ lb. Ground Pork (optional) 1 Tbsp Vegetable Oil 1 Cup Mixed Bell Pepper 1 Medium Yellow Onion 2 Celery Hearts, diced 3 Cloves Garlic 2 tsp Creole Seasoning 1 tsp File Seasoning (optional) Pinch of Cayenne
Dirty Rice
A Weeknight Version of a Cajun Classic!
Heat a large deep walled skillet over medium heat. Add your ground chuck and pork (if using) season with salt and pepper and brown
completely, breaking up the meat with the spoon.
When the meat is cooked through drain the grease and remove the meat to a bowl, set aside.
To the same pan add 1 Tbsp vegetable oil, heat to a shimmer and add the onions, celery and mixed bell peppers. Saute for 3-5 minutes or till
the onions are translucent.
Add the garlic, thyme, oregano and creole seasoning. For a spicy note add cayenne pepper. Cook for 15-30 seconds to bloom the spices.
Return the browned meats to the pan and fold to combine.
Add the broth, the rice and the beef bouillon powder (to taste)
Bring to a boil then reduce to a simmer. Cover and simmer for 10 minutes,
Stir then cover and cook for an additional 10 minutes or until the liquid has been absorbed.
Garnish with Fresh Chopped Flat Leaf Parsley and fold to combine. Serve Hot.
Weeknight Dirty Rice
1 tsp Oregano
2 tsp Thyme
2 Bay Leaves
2 tsp Knorr Beef Bouillon Powder
3 Cups Chicken Broth
1 ½ Cups Long Grain White or
Basmati Rice (uncooked)
Chopped Fresh Flat Leaf Parsley
Kosher Salt
Fresh Ground Black Pepper
Dirty Rice
A Weeknight Version of a Cajun
Classic!
Recipe Blank
INGREDIENTS
½ lb. Ground Chuck ½ lb. Ground Pork (optional) 1 Tbsp Vegetable Oil 1 Cup Mixed Bell Pepper 1 Medium Yellow Onion 2 Celery Hearts, diced 3 Cloves Garlic 2 tsp Creole Seasoning 1 tsp File Seasoning (optional) Pinch of Cayenne
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
Heat a large deep walled skillet over medium heat. Add
your ground chuck and pork (if using) season with salt
and pepper and brown completely, breaking up the
meat with the spoon.
When the meat is cooked through drain the grease and
remove the meat to a bowl, set aside.
To the same pan add 1 Tbsp vegetable oil, heat to a
shimmer and add the onions, celery and mixed bell
peppers. Saute for 3-5 minutes or till the onions are
translucent.
Add the garlic, thyme, oregano and creole seasoning.
For a spicy note add cayenne pepper. Cook for 15-30
seconds to bloom the spices.
Return the browned meats to the pan and fold to
combine.
Add the broth, the rice and the beef bouillon powder
(to taste)
Bring to a boil then reduce to a simmer. Cover and
simmer for 10 minutes,
Stir then cover and cook for an additional 10 minutes
or until the liquid has been absorbed.
Garnish with Fresh Chopped Flat Leaf Parsley and fold
to combine. Serve Hot.
Live and Let Dine
