DIRTY RICE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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)
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
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
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
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
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
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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