Louisiana Dirty Rice and Bacon-Cheddar Skillet Cornbread

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

4-5 cups rice
2 cups chicken broth
3/4 cup green bell pepper, diced
3/4 cup yellow onion, diced
1/4 cup celery, diced
1/4 cup flour
1 tbsp bacon grease or cooking oil
3 bay leaves
2 tbsp fresh parsley, chopped
1 tbsp dried oregano
2 tsp dried thyme
2 tsp minced garlic
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp cayenne pepper

In a large skillet, heat bacon grease or cooking oil. Add ground beef and sausage and brown.

As meat begins to brown, add diced bell pepper, onion and celery.

When meat is fully browned, stir in herbs and spices excepts for parsley. Mix well. Add Flour. Mix well again, making sure the flour coats the meat.

Add broth and bay leaves. Scrape the bottom of the pan to loosen and of the browned bits from the pan. Allow to simmer for 5 – 8 minutes.

Fold in rice and parsley. Simmer for 5 more minutes. Serve.

Bacon-Cheddar Skillet Cornbread

6 strips bacon, cut into 1/2 inch pieces
1 cup yellow cornmeal
1/2 cup all purpose flour
1 Tbsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 tsp baking soda
1/4 cup plus 2 Tbsp vegetable shortening
3 Tbsp finely chopped fresh chives, plus more for topping
2 cups shredded cheddar cheese

Preheat oven to 450 degrees. cook the bacon in a 10 inch cast iron skillet over medium high heat., stirring occasionally, until crisp. Transfer bacon to a paper towel lined plate and wipe the skillet clean. Set the skillet aside.

Whisk the cornmeal, flour, baking powder,and salt in a large bowl. Whisk the buttermilk milk, and egg in a medium bowl, then whisk in baking soda. Pour the buttermilk mixture into the cornmeal mixture and stir with a fork until combined.
Put 1/4 cup shortening in a small microwave-safe bowl and microwave until melted. Slowly add the melted shortening to the batter and stir with a spoon until just combined. fold in the chives , 1 1/2 cups cheddar cheese, and all but a few Tbsp of the bacon.

Heat the remaining 2 tbsp shortening in the cast iron skillet over medium heat until melted. Pour the batter into the skillet (it should sizzle)and spread to even out the surface. Sprinkle with the remaining cheddar and cook undisturbed until the edges just begin to set, about 1 minute.

Transfer the skillet to the oven and bake until the top is golden brown, the cornbread is cooked through, and the edges are crisp, 20 – 25 minutes. Let cool for 15 minutes before slicing. Top with chives and remaining bacon.

Mom – Tonight, we made Louisiana Dirty Rice and Bacon-Cheddar Skillet Cornbread. Another delicious meal.

George- Although, it was a little zippy for me.
I just got a new tv for downstairs, because the one down there is getting shot, and the buttons don’t work. And I had to get a new Blu Ray because the remote was all chewed up. And mom said it was a cheaper blu ray anyway.

Mom- George is pretty excited to get his new TV set up.

George- And tonight the cats tried to follow me from the barn. They sure do love me.

Mom- All animals seem to love you, George.

George- I do love animals, especially dogs and Yoda.

Mom- Yoda is George’s pet goat. Why do you love animals so much, George?

George- Animals are just something to keep me from being lonely.

Mom- Are you lonely a lot?

George- Sometimes. Sometimes I like to be alone, but sometimes I miss my friends in school. But, it isn’t too bad because I have my family.

Mom- Awww. Do you think you that it’s hard to make friends because of your autism?

George- Yeah, kind of. Because I am so in my mind that I have a hard time talking to people.

Mom- And that makes it hard to meet new people?

George- Yeah. I think I am done. I want to go set up my new TV. We’ll write more next week.

Mom- If you have any questions for George, please feel free to ask. We want everyone to understand a little more about life as George lives it.
Thanks for tuning in.