Cheaters Louisiana Dirty Rice Or Rice Dressing Recipes

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CHEATER'S LOUISIANA DIRTY RICE OR RICE DRESSING



Cheater's Louisiana Dirty Rice or Rice Dressing image

this recipe came from my aunt and it really does tastes almost like boudin, or homemade rice dressing. It usually disappears at potluck dinners. So easy and good!

Provided by Monique in LA

Categories     Long Grain Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can French onion soup
1 large green pepper, chopped
1 -2 hot pepper, minced (1 is usually enough)
1/4-1/2 cup green onion, chopped
2 tablespoons minced parsley
1 lb ground round or 1 lb chuck
1/2 lb ground pork
salt and pepper
1 1/2 cups uncooked rice

Steps:

  • combine all ingredients in a 9x13 pan, mixing well.
  • Bake, covered, for 1 hour at 400 degrees. I sometimes stir mine midway through cooking since I can't seem to leave anything alone.

Nutrition Facts : Calories 555.2, Fat 27, SaturatedFat 9.6, Cholesterol 89.2, Sodium 828.4, Carbohydrate 47.7, Fiber 1.8, Sugar 3.2, Protein 28.7

DIRTY RICE DRESSING



Dirty Rice Dressing image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1 pound chicken livers
2 tablespoons chicken bouillon granules
2 large eggplant, diced
1 pound ground beef
1 pound breakfast sausage
3/4 stick butter
5 stalks celery with leaves, chopped
1 medium onion, chopped
1 bell pepper, chopped
Cajun seasoning mix
2 to 4 cups uncooked long grain rice
1 cup green onion tops, chopped

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.

DIRTY RICE DRESSING



Dirty Rice Dressing image

Provided by Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

1 pound chicken livers
2 tablespoons chicken bouillon granules
2 large eggplant, diced
1 pound ground beef
5 stalks celery with leaves, chopped
1 medium onion, chopped
1 pound breakfast sausage
3/4 stick butter
1 bell pepper, chopped
Cajun seasoning mix
2 to 4 cups uncooked long grain rice
1 cup green onion tops, chopped

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.

DIRTY RICE DRESSING



Dirty Rice Dressing image

This dish is referred to as "dirty rice" because of the color of the rice at the end of the cooking process. If you ask someone from Louisiana what kind of dressing they want on their salad, the answer just may be, rice!

Provided by kajun kitchen king

Categories     For Large Groups

Time 2h1m

Yield 22 serving(s)

Number Of Ingredients 18

1 lb ground pork
1 lb ground chuck
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
2 tablespoons minced garlic
1/2 cup dark roux
1 tablespoon cajun seasoning
1 teaspoon salt
6 cups beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon hot sauce
1 teaspoon black pepper
1/4 cup chopped parsley
1/2 cup chopped green onion
15 cups packed cooked rice

Steps:

  • Heat medium saucepot 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.

Nutrition Facts : Calories 275.2, Fat 6.5, SaturatedFat 2.4, Cholesterol 32.8, Sodium 376.1, Carbohydrate 39.1, Fiber 0.9, Sugar 1.1, Protein 13.4

LAKE CHARLES DIRTY RICE



Lake Charles Dirty Rice image

Provided by Donald Link

Categories     Chicken     Pork     Poultry     Side     Mardi Gras     Dinner     Meat     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 15

2 tablespoons canola oil
4 ounces ground pork
1/2 cup chicken livers (about 4 ounces), pureed
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1 1/2 cups chicken broth
1 small onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1 jalapeño pepper, stemmed, seeded, and finely chopped
1 tablespoon dried oregano
3 cups cooked rice
1/2 bunch scallions (white and green parts), chopped
2 tablespoons chopped parsley

Steps:

  • Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through.

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