I used my home grown sausage for the Dirty Rice. I don't know if it was the new recipe I followed this time or my sausage but it was my best batch ever......probably both.
The recipe was pretty close to what I normally do except for deglazing the pan with Worchestershire Sauce and using almost twice as much liquid as I do...it's a keeper.
As a side note while I was killing time cruising the net and looking at Dirty Rice recipes today I was surprised to see how many omit the chicken livers. I figure it's the same folks that don't put Okra in gumbo......poor confused bastards.....ya gotta feel sorry for em.
