Grannys Dirty Rice Recipes

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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.

GRANNY'S DIRTY RICE



Granny's Dirty Rice image

A childhood favorite. Nothing like typical cajun dirty rice, but served in many southern homes in the 70's.

Provided by ratherbeswimmin

Categories     Pork

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground beef
1 1/2 lbs bulk pork sausage, mild
1 onion, chopped
1/2 green bell pepper, chopped
1 celery rib, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups long-grain rice, uncooked (I use Uncle Ben's)

Steps:

  • In a large skillet, brown ground beef and sausage; drain off excess fat.
  • Add onion, bell pepper and celery and saute until tender.
  • Add cream of mushroom, celery and chicken soup and rice; mix well.
  • Pour into greased large oblong baking dish.
  • Cover tightly with foil.
  • Bake at 325 degrees for 1 1/2 hours.

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

ANN'S DIRTY RICE



Ann's Dirty Rice image

Quick and easy dinner. A family favorite. This was my mother's recipe. In my humble opinion she was the best cook ever. This recipe is very versatile and can be seasoned so many different ways. Please feel free to try your own favorite seasoning combinations. My two boys who are now 27 and 31 and my husband request this simple dinner frequently and I have taught the boys to make it but they say mine tastes different. I love to cook and they love to eat. This is such a simple recipe and I usually double so they have plenty to take home with them. It heats up well.

Provided by Ann Bray

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 teaspoons beef bouillon granules
½ teaspoon salt
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 cups water
1 cup uncooked white rice

Steps:

  • Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 43.3 g, Cholesterol 69.8 mg, Fat 18.3 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 7.1 g, Sodium 701 mg, Sugar 3.4 g

MADELINE ROSELAND'S DIRTY RICE



Madeline Roseland's Dirty Rice image

Madeline Roseland is my grandmother from Louisiana. She made this every year for Thanksgiving, and like most Cajun recipes, the amounts are general, as well as the prep and cooking times. Cook the rice until it's done. If you use the microwave, it will be finished sooner than the rice steamer. Keep adding spices until it tastes good to you. It should be as spicy as you can handle. If you've ever read a Cajun cookbook, you'll know I'm telling the truth when I say they don't usually use cookbooks or measuring spoons. They just know it and hand it down to the next generation by teaching in the kitchen while actually preparing the recipe. The turkey drippings are what makes this rice so good, and for the very best flavor, use the turkey juice from the bottom of the roasting pan when your turkey is almost done. It just isn't the same without it. I know lots of people don't like the liver, but if you do this recipe correctly, the liver taste does not come through as liver, it just adds a distinctive flavor, but is not overwhelmingly liver. Granny also used Bruce's Ma Cayenne pepper, which has a flavor all its own, but I think the company went out of business years ago, because we haven't been able to find it in forever. Other Cajun brand peppers work better than the traditional red peppers.

Provided by Kat Wood

Categories     Rice

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 cups white rice
4 cups turkey drippings, juice
1 lb ground beef
1/2 lb ground chicken liver
1 large onion, chopped
1 large bell pepper, chopped
3 -4 stalks celery, finely chopped
4 fresh garlic cloves, minced
1/2 cup real unsalted butter
1/2 teaspoon cayenne pepper, more to taste
1/2 teaspoon cajun spices, more to taste (I use Tony Chaceries)
salt
black pepper

Steps:

  • Cook rice in turkey stock in microwave or rice steamer.
  • If using the steamer, reduce turkey stock to 2 cups.
  • Sauté garlic and vegetables in butter until soft.
  • Add ground meat and seasoning to sautéed vegetables.
  • Brown until done.
  • Do not drain liquid--this is not a low fat recipe!
  • Just continue cooking until the liquid is reduced almost completely (leave it a little juicy) back into the meat and vegetable mixture. You don't want the rice runny, just moist.
  • Stir meat mixture into rice and serve.

Nutrition Facts : Calories 356.1, Fat 17.4, SaturatedFat 8.9, Cholesterol 133.5, Sodium 60.8, Carbohydrate 33.4, Fiber 1.8, Sugar 1.3, Protein 15.4

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