New Soul Creole Dirty Rice Recipes

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NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE



New Orleans Dirty Rice or Cajun Rice Recipe image

Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks. Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice. It typically includes the trinity with da' Pope, which is diced...

Provided by Donna Graffagnino

Categories     Rice Sides

Time 1h5m

Number Of Ingredients 18

1 lb bulk pork breakfast sausage (jimmy dean, hot or mild)
1 lb chicken livers, chopped fine or ground
1 lb ground beef
2 Tbsp worcestershire sauce (lea & perrins)
1 medium green bell pepper, diced
1 large onion, diced
2 stalk(s) celery, chopped fine
2 c converted long grain rice (zatarain's or uncle ben's)
1 bunch green onions, sliced thin
3 clove or "toes" garlic, minced
salt, black & cayenne pepper to taste
1 can(s) (14.5 oz) low sodium beef broth
1 can(s) (14.5 oz) low sodium chicken broth
3-4 oz water or as needed
2 tsp cajun/creole seasoning, or to taste
1/2 tsp sage *see cook's notes
2-3 bay leaves
1 1/2 c fresh chopped flat leaf parsley

Steps:

  • 1. In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
  • 2. Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
  • 3. Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
  • 4. Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes.
  • 5. Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
  • 6. *Cooks Notes: Don't let the Sage scare you off because you don't taste the small amount of sage in this recipe but it does make a difference in the taste, so don't leave it out. I personally do not like sage in anything, but this recipe is the exception. Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldn't be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.

NEW SOUL CREOLE DIRTY RICE



New Soul Creole Dirty Rice image

Provided by Virginia Willis

Categories     side-dish

Time 1h15m

Yield 4 cups to serve 6

Number Of Ingredients 15

1 tablespoon pure olive oil
1 sweet onion, chopped
2 stalks celery, chopped
1 poblano chile, cored, seeded, and chopped
3 garlic cloves, very finely chopped
4 ounces chicken livers, finely chopped, or chicken andouille sausage, casings removed and finely chopped
1 cup long-grain white or jasmine brown rice
1 tablespoon chopped fresh thyme
2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 cups water
1 cup coarsely chopped collard greens, finely chopped (about 4 ounces)
Coarse kosher salt and freshly ground black pepper
2 green onions, trimmed and thinly sliced
Hot sauce, for serving

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion, celery, and poblano and cook until soft, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken livers and cook until no longer pink, about 3 minutes. Stir in the rice, thyme, paprika, cayenne pepper, the 2 cups water, and chopped collard greens. Season with 1/2 teaspoon of coarse salt and freshly ground black pepper. Increase the heat to medium-high, and bring to a boil. Cover and decrease the heat to simmer. Cook until the rice is tender, about 18 minutes, or for brown rice, about 35 minutes.
  • Remove from the heat and let rest, covered, for an additional 5 minutes. No peeking! Add the green onions and fluff with a fork to combine. Taste and adjust for seasoning with salt and pepper. Serve warm with hot sauce on the side.

Nutrition Facts : Calories 194 calorie, Fat 4 grams, Carbohydrate 33 grams, Fiber 3 grams, Protein 7 grams

DIRTY RICE



Dirty Rice image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

1 pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2 chopped bell peppers
1/2 chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoons cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
1 deboned 3 pound chicken, carcass removed and skin intact
1 deboned 3 pound chicken, carcass removed and skin intact

Steps:

  • Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot.
  • Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail in the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice

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Top Asked Questions

How to make New Orleans Dirty Rice recipe?
How to Make New Orleans Dirty Rice or Cajun Rice Recipe. Season with salt and black pepper to taste. Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown. Add the worcestershire sauce, beef & chicken stock,...
How do you make Bojangles Dirty Rice recipe?
To oil in pan on medium heat, add bell pepper, onion, garlic, cayenne, paprika, and black pepper and stir. Cook 10 minutes or until onions are translucent and soft. Add cooked rice and reduce heat to low. Stir and heat 5 more minutes (uncovered).
What's the best way to make Creole rice?
Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes. Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
What kind of rice is used in New Orleans?
Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks. Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice.

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