CAJUN DIRTY RICE
As I mentioned above, any sort of livers and naughty bits will work here. I normally use duck or goose giblets, but upland game bird giblets are excellent, as would ground deer liver and heart.
Provided by Hank Shaw
Categories Side Dish
Time 40m
Number Of Ingredients 14
Steps:
- Cook the rice as usual. Move the cooked rice to a sheet pan and lay it out to cool. You need to start with cool rice. And yes, you can do this step a day ahead if you want.
- If you are using gizzards, clean them of grit and that silver membrane and either chop fine or grind in a meat grinder. A meat grinder is better, but not everyone has one. Alternately, you can use any ground meat. Either finely grind or finely chop the livers.
- Heat the duck fat over medium-high heat and, when it is hot, add the ground gizzards and the chopped livers. Toss to coat in the fat and then let them sit a bit to develop a crust on the bottom of the pan. Stir only occasionally, as you want to develop a good crust. If your Cajun seasoning isn't salty, salt the meat now.
- Pour about 1/4 cup of the broth into the pan and use it to scrape up the browned bits on the bottom of the pan. Add the onion, peppers, celery and garlic. Mix to combine and Cook for a solid 3 to 5 minutes, until the vegetables are soft.
- Sprinkle over the oregano and the Cajun seasoning and let a crust form on the bottom of the pan again. When it does, add the rest of the broth and the rice and mix to combine. Scrape the bottom of the pan again. When the liquid has almost totally evaporated, mix in the green onions. You're ready when the liquid has all evaporated. Serve hot.
Nutrition Facts : Calories 256 kcal, Carbohydrate 41 g, Protein 6 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 36 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
KICK-ASS DIRTY RICE
Make and share this Kick-Ass Dirty Rice recipe from Food.com.
Provided by Ann M.
Categories Rice
Time 1h30m
Yield 8 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cook your rice. The right way. See my cooking rice tutorial.
- 2. Dice your bell peppers, onion, and celery. Drizzle a few tablespoons of olive oil in the pan, or if you are feeling frisky - 2 tablespoons bacon grease - and cook those veggies till they are carmelized.
- 3. Crumble that raw ground beef (I use very lean) in with those veggies and them till browned together.
- In the meantime, toss those chicken livers in a pan and brown them. Then, put them through the food processor to make a pate of sorts.
- Now, combine the ground beef mixture with the chicken liver pate.
- Gently fold the cooked rice into this mixture.
- Add the cayenne, Parsley, Crystal, garlic powder, salt and pepper, and mix. Start with the smaller amounts of cayenne, salt, pepper, and Crystal, and add more if you want it.
- SERVE AND SMILE - you made some KICK-ASS DIRTY RICE!
DIRTY RICE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 tp 6 servings
Number Of Ingredients 14
Steps:
- In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.
- Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice.
- In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.
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.
EASY BAKED DIRTY RICE
I got this recipe from a former coworker, whose father, a professional cook, made this for every family get-together and holiday. When he passed away, she took on the responsibility for providing this tasty treat for her family.
Provided by Mercy
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pinch all the ingredients together, with your fingers, in a large casserole dish.
- Spread it all out into an even layer and bake, covered with foil, in a 350°F oven for 30 minutes.
- After 30 minutes, remove the dish from the oven and stir/smoosh (breaking up the pieces of sausage and beef into itty-bitty tiny bits) and add a little more water if it looks dry.
- Bake, uncovered, for an additional 30 minutes.
Nutrition Facts : Calories 535.9, Fat 25.1, SaturatedFat 8.8, Cholesterol 91.8, Sodium 575, Carbohydrate 45, Fiber 1.2, Sugar 2.5, Protein 30
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.
KE'S CAJUN (DIRTY) RICE
This is rice with a kick. It is best served with Cajun chicken or another Cajun dish. You will love how this complements your main dish; however, because this rice contains some meat, it can be eaten alone. Enjoy!
Provided by akatenacious3
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside.
- Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water.
- Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.
Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 106.6 mg, Sugar 0.9 g
KICKIN' RICE
Simple and versatile rice side dish that everyone loves!
Provided by cburkholder
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.
Nutrition Facts : Calories 82.6 calories, Carbohydrate 13 g, Cholesterol 1.7 mg, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 756.8 mg, Sugar 1.4 g
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