Cajun Dirty Rice Dressing Recipes

CAJUN DIRTY RICE DRESSING

Steps:

• Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
• Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
• Add dark roux and cook for additional 5 minutes.
• Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
• Bring mixture to a boil, lower heat and simmer for 30 minutes.
• Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
• Stir in green onions and parsley.
• Stir in cooked rice until completely incorporated.

DIRTY RICE DRESSING

Steps:

• Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
• In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
• Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
• Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

CAJUN DIRTY RICE

Steps:

• In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
• In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.

CAT'S CAJUN DIRTY CAULIFLOWER "RICE"

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Cook and stir seasoning blend in a large skillet over medium heat until heated through, 2 to 3 minutes. Add cauliflower and garlic; cook and stir until slightly softened, 2 to 3 minutes.
• Stir cooked ground beef, beef broth, Worcestershire sauce, parsley, Creole seasoning, pepper, garlic powder, onion salt, and bay leaf into the cauliflower mixture. Cook, stirring occasionally, until almost all of the beef broth has been absorbed, 8 to 10 minutes. Stir in green onions and hot sauce. Discard bay leaf before serving.

CAJUN RICE DRESSING

Steps:

• In a large deep skillet, brown sausage and drain excess grease.
• Add green pepper, celery, onion, and garlic to sausage and saute until softened.
• Add chicken livers, rice, chicken broth, cajun seasoning and Tabasco sauce to skillet and stir to mix well.
• Simmer over medium heat until liquid is absorbed and rice is cooked.

CAJUN DIRTY RICE

Steps:

• Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until rice is tender, 15 minutes. Uncover, fluff with a fork, and set aside to cool.
• Combine broth, Worcestershire, soy sauce, paprika, and oregano and set aside. Heat a large skillet (preferably cast-iron) over high. Add 1 tablespoon oil and beef; season with salt. Cook, stirring occasionally to break up and brown meat all over, about 4 minutes. Remove with a slotted spoon to a plate.
• Return skillet to high heat. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Sprinkle with salt. Cook, scraping brown bits from bottom of pan and stirring often so garlic doesn't burn, until just starting to soften, about 3 minutes. Add liver and cook, stirring occasionally, about 4 minutes. Add rice and cook, stirring occasionally until rice is heated through and browned in places, 3 minutes. Return beef to skillet and add broth mixture. Cook until liquid is completely absorbed and rice gets browned and crisp in places, stirring and scraping every 30 seconds, about 5 minutes more. Check seasoning. Serve with sliced jalapenos and hot sauce.