This recipe is adapted from the book Emeril's New New Orleans Cooking and it's delicious and easy to make. Though there is nothing like serving it hot from the oven, but it can also be made a ahead of time for easy entertaining.
This flavorful "dirty" rice is a great side dish for a holiday table, especially alongside roast pork or fried chicken, and also makes a terrific stuffing for chicken, quail, or turkey.
Extra virgin olive oils, balsamic vinegars, and pastas, lots to choose from.
Catch Emeril as he travels throughout Florida. Thursdays at 9:30 AM ET