Dirty Rice Recipe With Chicken Livers

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DIRTY RICE



Dirty Rice image

Provided by Emeril Lagasse

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 teaspoon ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoon Essence, recipe follows
1 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

DIRTY RICE



Dirty Rice image

This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
8 ounces hot sage pork sausage, casing removed
8 ounces ground beef
6 ounces chicken livers, finely chopped (optional)
1 medium onion, diced
1 green bell pepper, diced
2 large celery ribs, diced
3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
2 bay leaves
1 1/2 cups long-grain white rice, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 cups beef broth
2 tablespoons Worcestershire sauce
3 scallions, sliced

Steps:

  • Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
  • Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
  • Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

SOUTHERN DIRTY RICE



Southern Dirty Rice image

This recipe has been passed down for generations.

Provided by Kathleen

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

¼ pound chicken gizzards, rinsed
½ pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup thinly sliced green onions

Steps:

  • Pulse gizzards in food processor, then pulse livers.
  • Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
  • Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g

DIRTY, DIRTY RICE



Dirty, Dirty Rice image

Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 1h30m

Yield 6

Number Of Ingredients 21

1 tablespoon vegetable oil
6 ounces boneless pork shoulder, diced
1 yellow onion, diced
½ cup diced celery
½ cup diced green bell pepper
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
1 andouille sausage, diced, or to taste
8 ounces chicken livers, minced
2 cups long-grain rice
2 teaspoons kosher salt, or to taste
4 cups chicken broth
1 bay leaf
1 dash Worcestershire sauce
¼ cup sliced green onions
¼ cup chopped Italian parsley

Steps:

  • Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
  • Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
  • Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g

DIRTY RICE



Dirty Rice image

This rice gets its "dirty" color from small pieces of chicken livers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 15

1 1/2 cups long-grain rice
2 1/2 teaspoons salt
1 tablespoon unsalted butter
3 tablespoons vegetable oil
1 medium red onion, finely chopped
2 cloves garlic, peeled, finely chopped
1/2 pound chicken livers, cleaned and finely chopped
2 scallions, trimmed, white and green parts, cut crosswise into 1/8-inch pieces
2 stalks celery, including leafy greens, finely chopped
1/4 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh or dried oregano
1 jalapeno pepper, seeds and ribs removed, finely chopped
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt, and butter. Cover, reduce heat to low, and cook 15 to 17 minutes, until water is absorbed. Set aside.
  • Heat oil in a cast-iron skillet over medium-high heat. Add onions and garlic; reduce heat to medium. Cook, stirring occasionally, until brown, about 10 minutes. Add chicken livers; cook, stirring, 5 minutes. Add rice and all remaining ingredients. Cook, tossing and stirring, until hot, 2 to 3 minutes. Serve immediately.

DIRTY RICE



Dirty Rice image

This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 15

1/2 pound bulk pork sausage
1/2 pound chicken livers, chopped
1 large onion, chopped
1 celery rib, chopped
3 green onions, chopped
2 tablespoons minced fresh parsley
3 tablespoons butter
1 garlic clove, minced
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cups cooked rice

Steps:

  • In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

DIRTY RICE WITH CHICKEN LIVERS, ITALIAN SAUSAGE AND TASSO



Dirty Rice With Chicken Livers, Italian Sausage and Tasso image

Make and share this Dirty Rice With Chicken Livers, Italian Sausage and Tasso recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup chicken liver (about 1/4 lb raw)
2 tablespoons olive oil plus 1 teaspoon olive oil
1/2 cup yellow onion, finely chopped
1 tablespoon garlic, minced
1/2 cup Italian sausage, casing removed (6 ounces raw, spicy or mild)
1/4 cup tasso, chopped fine
2 cups rice
2 3/4 cups chicken broth
1/2 cup green onion, chopped
2 -3 dashes Tabasco sauce
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350˚F.
  • Toss the livers, 1 teaspoon of olive oil and a dash of salt and pepper in a glass or stainless bowl. Place the livers on a baking sheet with sides and place it on top rack of the oven. Bake them for 20 minutes. Cool the livers and finely chop; set aside.
  • Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed, oven-safe saucepan over medium heat. Add the onions and garlic and saute, stirring for 2 to 3 minutes until the onions become translucent. Add the sausage, cook and breaking into small pieces, about 4 minutes. Add the Tasso and chicken livers and saute for about 3 minutes. Add the rice and stir until the rice is coated by the olive oil. Add salt and pepper, to taste. Note: Before salting, take into consideration the Tasso and sausage contain salt, as may the broth.
  • Pour in the chicken broth and bring the mixture to a boil, stirring constantly. Cover the saucepan and place it in the oven. Bake the rice for 20 to 30 minutes or until all of the liquid is absorbed and the rice is tender. Uncover the saucepan, add the green onions and fluff the rice and onions with a fork.
  • Serve immediately.

Nutrition Facts : Calories 467.5, Fat 8.9, SaturatedFat 1.6, Cholesterol 43.1, Sodium 527.4, Carbohydrate 81.6, Fiber 2.1, Sugar 1.6, Protein 12.5

DIRTY RICE



Dirty Rice image

This is the ultimate "anything goes" dish. All you need is some sausage and any kind of raw or cooked meat you might have on hand. We use a tasty mix of sausage, chicken, pulled pork, and ham. The only thing you can't skip are the chicken livers. That's what makes Dirty Rice dirty and gives it its deep, rich flavor. We've been servin' it every Wednesday as a featured side, and we've found that Central New Yorkers really appreciate this frugal New Orleans specialty. It's also good as a stuffing for Cornish hens, pork chops, or turkey.

Yield feeds 4 as a main course or 8 as a side dish or stuffing portion

Number Of Ingredients 17

1/3 cup olive oil
2 cups chopped onion
1 cup chopped green pepper
1 or 2 jalapeño peppers, seeded and minced
Kosher salt and black pepper
2 tablespoons minced garlic
1/2 pound boneless, skinless chicken thighs, cut in 2-inch cubes
1 pound bulk sweet Italian sausage
1/4 pound leftover ham, cut in strips or cubes (about 1 cup)
1/4 pound leftover meat of any kind, shredded or diced (about 1 cup)
1/2 pound chicken livers, puréed in a food processor
3 cups chicken broth or stock (to make your own, see page 168)
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 1/2 cups parboiled long-grain rice (preferably Uncle Ben's)

Steps:

  • Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers, and jalapeños. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver purée. Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.

DIRTY RICE (NO LIVERS)



Dirty Rice (NO LIVERS) image

Make and share this Dirty Rice (NO LIVERS) recipe from Food.com.

Provided by princess buttercup

Categories     Rice

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 cup raw rice
1 green pepper (chopped)
1 medium onion (chopped)
1 can cream of chicken soup
1 can French onion soup
1 can water
2 teaspoons cajun seasoning (to taste)
1/2 teaspoon thyme
1 minced jalapeno (optional)
1 teaspoon hot sauce (to taste)
2 green onions, chopped

Steps:

  • Brown ground beef and drain.
  • Mix everything together.
  • Bake in covered dish about 2 hours at 350.
  • Top w/ green onions before serving.
  • Note: You may substitute 1/2 pound ground meat and 1/2 pound sausage.

DIRTY RICE WITH MUSHROOMS



Dirty Rice With Mushrooms image

This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.

Provided by Kay Chun

Categories     dinner, weeknight, grains and rice, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/4 cup neutral oil, such as safflower or canola
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
Kosher salt (Diamond Crystal) and black pepper
8 ounces cremini mushrooms, trimmed and finely chopped
1 tablespoon minced garlic
2 cups long-grain white rice
2 teaspoons Cajun seasoning
3 cups store-bought or homemade mushroom broth
1 (15-ounce can) black-eyed peas, rinsed and drained
1/2 cup thinly sliced scallions, plus more for garnish
Hot sauce, for serving

Steps:

  • In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
  • Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
  • Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
  • Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.

DIRTY RICE



Dirty Rice image

The name for this dish comes from how it looks, as the rice grains are speckled with bits of ground meat and seasonings. This version uses chicken livers instead of the common combination of both gizzards and livers to offer a distinct flavor profile. Dirty rice is similar to rice dressing, but it isn't relegated to just holiday tables. In fact, you'd be hard pressed to find a spread in Louisiana without it. A much beloved side dish, it's also worthy of being at the center of the plate as a hearty, rustic main dish. If you have leftover rice, you can skip the first two steps and adjust the seasonings to taste.

Provided by Vallery Lomas

Categories     dinner, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 cup long-grain rice
1 1/2 cups turkey or chicken stock, or water
2 1/2 teaspoons Creole seasoning (see Tip), plus more to taste
1 teaspoon unsalted or salted butter
1/4 pound chicken livers
1/2 pound ground beef (85 percent lean)
1/2 pound ground pork
2 tablespoons hot sauce
Kosher salt (Diamond Crystal)
4 teaspoons canola, vegetable or extra-virgin olive oil
1 small yellow onion, finely chopped
1 small green bell pepper, finely chopped
2 celery stalks, thinly sliced
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 cup thinly sliced scallion greens
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoons Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into a grain to see if it's fully cooked), add ¼ cup water, cover and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.
  • Finely chop the chicken livers. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning and ½ teaspoon salt. Stir to combine.
  • Heat 3 teaspoons oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons fat from the skillet.
  • Add the remaining teaspoon oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.
  • Stir in the Worcestershire sauce, remaining tablespoon hot sauce and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.

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Take cooked rice and combine in the Dutch ... stock if the dirty rice seems too dry. Add ... time: 2 hours. . Ingredients: 21 (beef .. celery .. eggplant .. gizzards .. leaf ...) 4. LOUISIANA DIRTY RICE. Brown ground meat and liver; add all other seasoning except rice. Let cook until seasoning ... simmer for about 30 minutes or until rice is ...
From cooks.com


DIRTY RICE - SAVEUR
Instructions. Heat oven to 350°. Boil livers and 2 cups water in a 4-qt. saucepan until tender, about 5 minutes. Drain livers, discarding water, and …
From saveur.com


DIRTY RICE RECIPE - DINNER AT THE ZOO
2022-04-11 Instructions. Heat the oil in a large pot over medium heat. Add the sausage and chicken liver if using, then cook for 4-5 minutes, breaking up the meat into small pieces with a spatula. After the sausage is browned and cooked through, drain off any excess grease. Next, add the onion, bell pepper and celery to the pot.
From dinneratthezoo.com


LITTLE RIVER DIRTY RICE - RECIPE | COOKS.COM
2010-06-14 2 or 3 chicken gizzards 2 or 3 chicken livers 1/4 c. butter 1 bunch green onions, finely chopped 3 medium onions, finely chopped 1 c. chopped celery 1/2 c. chopped green pepper 1/4 c. parsley flakes 3 buds garlic, crushed 1/2 lb. ground beef pinch of thyme red peppers to taste saltwater 4 c. cooked rice
From cooks.com


DIRTY RICE RECIPE | HOW TO MAKE DIRTY RICE — THE MOM 100
1 day ago How to Make Dirty Rice. In a large heavy pot, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of the bacon fat in the pan. Place the chicken livers, onion, celery, bell pepper, and garlic in a food processor. Pulse until well combined into a rough paste.
From themom100.com


DIRTY RICE (CAJUN RICE RECIPE) + VIDEO | KEVIN IS COOKING
2021-03-11 Cook until no pink remains. Add onion, green bell pepper, celery, garlic, Worcestershire sauce, Tabasco and Cajun seasoning. Stir until vegetables are softened, about 5 minutes. Add the rice, chicken broth and bay leaves. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until rice is cooked.
From keviniscooking.com


DIRTY RICE RECIPE - SERIOUS EATS
2021-07-12 Let rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork; set aside to cool. Meanwhile, in a 10- or 12-inch cast iron or stainless-steel skillet, heat 1 tablespoon (15ml) oil over medium heat until shimmering. Add onion, bell …
From seriouseats.com


DIRTY RICE RECIPE - BOBBY FLAY | FOOD & WINE
Step 1 Heat the olive oil in a medium saucepan over high heat. Season the chicken livers with salt and pepper and add them to the pan. Sear on both …
From foodandwine.com


DIRTY RICE - RELISH
Add pork and chicken livers and cook, stirring, until browned. Add salt, black pepper and chili powder. Cook, stirring occasionally. The meat will stick to the pan and get a bit crusty. Add 1/2 cup chicken broth and cook until it has evaporated, allowing meat mixture to get brown and crusty and stick to the pan once again. Add onion, celery ...
From relish.com


CLASSIC CAJUN DIRTY RICE WITH SAUSAGE | GRITSANDPINECONES.COM
2020-01-04 Cook and stir for about five minutes or until the vegetables are soft. Add the garlic, sausage, and chicken livers. Break up the sausage and add the cumin, salt, pepper, and Cajun seasoning. Cook until the sausage is browned and no pink remains. Add the hot rice and parsley to the meat mixture and combine. Garnish with a few sprigs of fresh ...
From gritsandpinecones.com


DIRTY RICE (CAJUN RICE) - TASTES BETTER FROM SCRATCH
2020-08-26 Add flour and stir. Add onion, bell pepper, celery and sauté for 2 minutes. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine. Add rice and chicken broth. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Remove from heat all allow to rest for 5 minutes.
From tastesbetterfromscratch.com


NOT-SO-DIRTY DIRTY RICE - OUR BEST BITES
2012-02-17 Preheat a large skillet (with sides) over medium heat. Add the sausage and cook until it is about halfway browned. Add the onion, celery, garlic, and green pepper and cook until the sausage is cooked and the vegetables are tender and fragrant. Add the rice and cook for another 2-3 minutes, stirring constantly.
From ourbestbites.com


DIRTY RICE RECIPE - AN AWESOME CAJUN SIDE DISH
Ingredients 2 cups uncooked rice 1/2 cup cooking oil 1 pound chicken livers and gizzards 1 pound ground beef 6 green onions, finely chopped 1 celery stalk, finely chopped 1 small onion, finely chopped 2 tablespoons parsley Cayenne pepper Salt to taste Directions Cook rice according to package directions until almost done. Set aside.
From cooking-new-orleans-style.com


DIRTY RICE - TASTE OF THE SOUTH
2021-06-21 Instructions. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add beef, pork, and puréed chicken livers; cook until browned, 10 to 12 minutes. Add ¼ cup beef stock, scraping browned bits from bottom of pan, and cook until liquid evaporates, about 30 seconds. Add remaining ¼ cup broth, and repeat.
From tasteofthesouthmagazine.com


DIRTY WILD RICE RECIPE WITH CHICKEN LIVERS | TASTING TABLE
2012-06-21 Stir in the wild rice and cook for 7 minutes, then add the white rice and boil until slightly underdone, about 3 minutes longer. Drain into a …
From tastingtable.com


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