DIRTY RICE WITH SMOKED SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
- Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.
CORNISH HEN AND DIRTY RICE SAUSAGE STUFFING
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
- Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.
DIRTY RICE STUFFED CABBAGE
A friend of mine invited us over for dinner and made this. The leftovers barely made it home..I had to post it so I can make it. My DD inhaled it too. Kid pleaser is on top of my list. All I can really say about this is it was SWINGIN!!!!
Provided by Bay Laurel
Categories Kid Friendly
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- SAUCE:.
- Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened.
- Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper.
- Let simmer for 15 minutes.
- FILLING:.
- Heat the oil in a heavy-bottomed saute pan over medium-high heat.
- Add the pork and brown.
- Once browned, add the garlic, onion, celery, and green bell pepper.
- Cook until softened, about 5 minutes.
- Season with salt and pepper, to taste.
- Add the chicken broth, italian seasoning,basil, and cayenne.
- Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.
- Taste and season with salt and pepper, if necessary.
- In a large pot of boiling salted water, over medium heat, add the cabbage leaves and cook until tender, about 5 minutes.
- Drain and rinse with cold water.
- Lay a cabbage leaf out on a flat surface and add 1/4 cup of the dirty rice into the center.
- Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves.
- Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish.
- Arrange the cabbage rolls, seam sides down, on top of the sauce.
- Pour the remaining sauce over the stuffed cabbage and cover with foil. Bake in the preheated oven for 40 minutes.
- Remove from the oven and serve.
Nutrition Facts : Calories 203.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 13.6, Sodium 556.1, Carbohydrate 26, Fiber 3.5, Sugar 11.5, Protein 6.4
DIRTY RICE WITH SAUSAGE AND SHRIMP
I make this as a one-dish meal on the stovetop. I normally don't add salt, because the sausages are salty enough without it. Yes, the onion and bell pepper are listed twice, because they are cut differently and added at different times.
Provided by Chocolatl
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
- Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
- Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
- Add reserved liquid from mushrooms and scrape bottom of pan.
- Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
- Stir in rice. Cook, stirring, about 1 minute.
- Add stock, stir, and add shrimp.
- Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 619.1, Fat 32.8, SaturatedFat 9.7, Cholesterol 77.1, Sodium 1235.4, Carbohydrate 53.3, Fiber 3.7, Sugar 7, Protein 27.4
DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN
Local store *For assistance butterflying the pork center loin roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.
Provided by Charlotte J
Categories Pork
Time 3h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
- Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
- Meanwhile, cut sausage into 1/2-inch slices.
- Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
- Add sausage and cook 5 minutes, stirring occasionally.
- Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
- Cook 10 minutes, stirring occasionally.
- Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
- Cook 15 to 20 minutes or until liquid is absorbed then set aside.
- Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
- Open butterflied portions, laying pork flat.
- Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
- Scoop out 3 cups rice mixture and set aside.
- Spread remaining rice mixture evenly over cut surface of meat.
- Roll up the loin tightly to resemble the original roast.
- Tie securely with butcher twine.
- Cover and refrigerate reserved rice until serving time.
- Place roast on a rack in a greased shallow roasting pan.
- Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
- Remove from oven and let stand 15 minutes before carving.
- Carve crosswise into 1-inch-thick slices to serve.
- Warm reserved rice mixture to serve alongside prepared roast.
- *For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.
Nutrition Facts : Calories 605.2, Fat 35.7, SaturatedFat 13.7, Cholesterol 122.4, Sodium 584.6, Carbohydrate 28.1, Fiber 3, Sugar 2.6, Protein 42.1
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