Creole chicken with mushroom dirty rice

Chicken second courses

This recipe is a take on the Louisiana classic, dirty rice. The quick mushroom stock made from dried porcinis, the king of mushrooms, and the fresh mushroom varieties used in this recipe create a dish that is firmly grounded in its rich earthiness. It is an ode to my favorite ingredient and will delight every mushroom lover. The creole seasoning used here is adapted from Emeril's Essence Creole Seasoning. The recipe below makes more than you will need for this one recipe, but it keeps well in an airtight jar. For the tomatoes, I used some that I jarred last summer but good-quality canned tomatoes will do just fine. Just make sure they are nice and juicy.