Crumbled spicy sausage, green onions, poblanos, and rice seasoned with creole seasoning and stuffed into a tender roasted yellow onion.
So this isn’t your most traditional dirty rice. Although this recipe doesn’t stray too far. The one change up is stuffing it into a roasted sweet onion. This recipe takes a simple dirty rice and transforms it with the sweetness of the caramelized onion. It actually acts as it’s own flavor bowl. After making this recipe it makes me wonder what other things I could stuff into it! Try this recipe out and let me know what you think..
TIPS AND TRICKS TO THE BEST DIRTY RICE STUFFED ONIONS:
fry your rice: once you’ve browned your sausage and veggies fry your rice in the residual oil. As long as you didn’t add oil prior to browning the meat you shouldn’t have as much oil in the pan at that point.
keep the skin on the onions: so I’m not suggesting you eat the onion skin here. when it comes time to remove the core and a couple outer layers the skin gives you something to hold on to. remove before eating.
use a regular sized fork: When removing the middle. as much as you may want to use a spoon. use a regular sized fork and pole the onion in middle and twist. You can either chop up the inner part of the onion and add it to the rice if you want more onion or you can save them for another recipe!
microwave if you need to save time: if you don’t have the time you can always split the top, wrap the onion in plastic wrap like a baked potato and heat for thirty second increments. wrapping it will cause it steam from the inside-out .
leave the root end: when you split them cut the top not the hairy side.
SIMILAR INGREDIENTS TO:
- SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE
- CRAWFISH AND SAUSAGE STUFFED POBLANO PEPPERS
- SHRIMP AND CHICKEN ETOUFFEE
ENJOY THIS RECIPE WITH:
- GARLIC BUTTER CRAWFISH SMOTHERED GRILLED CHICKEN
- CAJUN CHICKEN WINGS IN HOT BUTTER
- BLACKENED CHICKEN PO’BOY
- 16Oz Hot Sausage
- 1c Jasmine Rice
- 1c Beer
- 1c Vegetable stock
- 1 Poblano Pepper, minced
- 2 Celery, minced
- 2 Green Onions, thinly sliced
- 10 Garlic Cloves, minced
- 6 Medium- Large Onions
- 1tsp Black Pepper
- 1tsp Cayenne Pepper
- 1tsp White Pepper
- 1tsp Dried Sage
- 1TB Browning, optional
- 1tsp Dried Thyme
- 2tsp Cajun Seasoning
- Black pepper
- Olive Oil
- 2Tb butter
- PREP AND ROAST ONION: Prep and roast onions by cutting the top part of onion. Then drizzle with olive oil, salt and pepper. Roast at 375 for 20 minutes till middle of onion is tender.
- START DIRTY RICE: To make dirty rice start off by browning the meat, break down meat as much as possible. Once meat is cooked throw in celery, green onions, garlic, and poblanos. Sauté for five minutes till vegetables are browned. Season with sage, ground peppers, Cajun seasoning, and black pepper.
- SAUTE RICE: Sauté the rice for about two minutes till rice as absorbed oil and slightly browned. Add in vegetable stock, browning and beer then bring to a boil. Reduced to simmer and cover, Let simmer for 15- 20 minutes on low. Add butter immediately after its done but let it sit. Fluff with a fork once its been done for 5 minutes. Taste and adjust seasoning.
- REMOVE CORE FROM ONION: Once the onion comes out of the oven and is cool enough to handle. Poke fork in the middle of onion and twist in sort of a scooping motion.
- STUFF ONION: Stuff the onion with enough rice to fill it up. Once serving then remove onion skin. Top with extra green onions. ENJOY!