Down And Dirty Rice Recipes

DIRTY 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.

DIRTY RICE WITH SMOKED SAUSAGE

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.

DIRTY, DIRTY RICE

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.

QUICK AND DIRTY RICE

Steps:

• Heat olive oil in a skillet over medium high heat.
• Add sausage to pan and brown it, about 5 minutes. Flip it around once or twice, but don't mess with it too much or it won't brown.
• Add onions, garlic, peppers, salt and ground pepper. Stir to coat in oil and sauté until the onions just begin to soften.
• Add the rice, stir it around to coat, and let it brown for a minute.
• Add the stock and loosen any brown bits from the bottom of the skillet. Cover the skillet, reduce the heat way down, and simmer for 20 minutes. As with any rice dish cooked this way, don't lift the lid!
• After 20 minutes, turn off the heat, fluff the rice with a fork, replace the lid, and let it sit for about 5 minutes.
• Enjoy!
• Notes:.
• - You can use any cured sausage that you like. I like to use a good beef and jalapeño kielbasa or country sausage.
• - To get the prettiest little ribbons of poblano pepper, cut the pepper into quarters and thinly slice across the quarters.
• - Chicken or beef stock would work just as well as the veggie stock. I use the veggie stock because I always have a fresh batch on hand.
• - If you've never made your own veggie stock, give it a try! It's super easy, nearly free, and adds a ton of flavor to whatever you're cooking. Plus, YOU control the ingredients.
• - Adjust the salt and pepper to your taste, and maybe jazz it up by adding other spices such as cumin, chili powder, coriander -- whatever strikes your fancy! The basic recipe is tasty on its own, but a cook can always play!

DIRTY RICE (EASY)

Steps:

• Brown the sausage making a small crumble mixture in a skillet until cooked through.
• Stir in the broth, rice and minced onion.
• Cover and simmer for about 15-20 minutes or until the rice is tender. Most of the broth should be absorbed. Make sure to turn the heat off and let it stand covered for at least 5 minutes!

SOUTHERN DIRTY RICE

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.